Eating in Vienna: the back story

About Eating in Vienna: the back story

By the ULTIMATE Vienna Editorial Team

Editor-in-Chief: Jai Michael

Viennese cooking, the Wiener Küche, grew out of an imperial capital that drew on the lands of the empire, from Bohemia to Hungary: the boiled beef called Tafelspitz, the Wiener Schnitzel, goulash, dumplings and the pastries of the coffee houses. Around it, the 2026 MICHELIN Guide Austria gives Three Stars to Steirereck im Stadtpark and Amador, Two Stars to Silvio Nickol at Palais Coburg, Konstantin Filippou, Doubek and Mraz & Sohn, and One Star to eleven more tables.

The tasting menus

Steirereck, in the Stadtpark, and Amador, in Döbling, hold Three MICHELIN Stars in the 2026 guide. Silvio Nickol at Palais Coburg, Konstantin Filippou on the Dominikanerbastei, Doubek in the Josefstadt and Mraz & Sohn in Brigittenau hold Two.

The Viennese classics

Tafelspitz is served in its copper pot with its broth, apple-horseradish and chive sauce: Plachutta on the Wollzeile is the address. Figlmüller, around the corner, calls itself the home of the original Wiener Schnitzel. Zum Schwarzen Kameel on the Bognergasse is a delicatessen, bar and dining room in one.

Book the starred tables weeks ahead, and keep one lunch for Tafelspitz.

Good value

The MICHELIN Guide’s Bib Gourmand list, for good cooking at moderate prices, includes the Meierei im Stadtpark, Gasthaus Tante Liesl, Mochi, MAST Weinbistro and Rosi.

The Heurigen

Vienna grows wine inside its city limits. At a Heuriger, a winemaker’s own tavern, you drink this year’s wine with a cold buffet: see our Heurigen section.

Our advice: lunch is the time for Tafelspitz; save the evening for a tasting menu or a Heuriger.

Opening hours, prices and seasonal openings change, so please check with Eating in Vienna: the back story before you go.