When first-class, award-winning cuisine is served in a relaxed ambience without the fuss and frills of the gourmet temple, it calls itself Bistronomy or Casual Fine Dining. While in other countries the bistronomy trend is playing out in pubs and bistros, in these parts it's in the inns and traditional 'beisln', of course. A fantastic example is the restaurant Pramerl & the Wolf. In this little beisl, lateral entrant Wolfgang Zankl serves up the kind of culinary delights normally found only in sophisticated restaurants. There is no menu, and each guest takes their own silverware from the table drawer. Zankl describes this on his website as "the art of omission".

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In a listed building in the 6th district, where Ludwig van Beethoven lived in an old apartment overlooking the courtyard, an old beisl (Viennese-style pub serving food) with beautiful wood paneling has been given a new lease of life. Here, Beethoven worked on the Missa solemnis, among other works. It is therefore only logical to name a restaurant in this building after the composer: Ludwig van serves Viennese cuisine in a modern and often unusual interpretation. Bold dishes in relaxed surroundings.

Fantastic cuisine can also be sampled at the Kommod. The little restaurant with impressive Art Nouveau wood paneling has a totally private atmosphere. The food available is continuously listed in a book, like in a diary. This showcase has room for only a few tables - all very personable!

The Léontine serves fantastic French cuisine in a wonderfully renovated 'beisl' with old bar and impressive cement tiles. The restaurant pays tribute to French cuisine combined with Viennese Gemütlichkeit and is therefore a little more classical than other representatives of Bistronomy.

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Wine bistros with modern cuisine

Great wines and equally great cuisine can also be found in new wine bistros such as Heunisch & Erben. Th top chef conjures up exciting dishes here, presented in an unpretentious style. It's almost impossible to say whether the wine or the food plays the bigger role at Heunisch & Erben, because both are stunning. The ambience is airy and modern, wine crates decorate the ceiling.

The concept at the MAST Weinbistro is similar. Two of Vienna's leading sommeliers have also brought a leading chef on board for their wine bistro. The exciting wine list focuses on natural wine. Naturalness is also a focus of the cuisine. The individual ingredients come together authentically on the plate, free from foam and dots of jelly. The ambience bears all the hallmarks of Scandinavian style: simple with lots of wood.

Award-winning chef Konstantin Filippou has opened a wine bar right next door to the prize-winning restaurant that bears his name. Award-winning chef Konstantin Filippou has opened a wine bar with great food right next door to the prize-winning restaurant that bears his name. O Boufés serves sensational dishes with fish and seafood, all offered entirely with natural wines. Black chairs and tables in combination with scraped walls create a cool flair.