An increasing number of consumers value sustainability, ethics, quality and indulgence in equal measures when it comes to food. This is why Vienna also has a restaurant scene that uses products derived from ecologically correct agriculture and humane animal keeping.

Guilt-free indulgence

The spectrum of organic restaurants is diverse and colorful. Tewa offers organic cuisine with international influences at the Naschmarkt and, as of recently, also at the Karmelitermarkt. Karma Food is the place to enjoy healthy curries, soups, bowls and salads in organic quality - much of it is also vegan.

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Certified Restaurants

Of particular note are the restaurants whose organic selections have also been officially certified. Naturkost St. Josef in the 7th district was one of the early pioneers of organic food and has been serving a daily rotation of lunch menus for several years - all organic and vegetarian. For a little snack on the go, Limoni's offers sandwiches, soups and salads with mainly organic ingredients. This is where the latest harvest from Austria's farms and gardens is processed. Apart from a few ingredients, most things here are certified. Stadtheurige Gigerl has also switched over to a certified organic offer – and it's 100 percent regional as well.

Pure am Praterstern focuses on vegetarian cuisine made with regional and organically certified ingredients. Pure am Praterstern accompanies diners throughout the day, from breakfast via a healthy lunch to the after-work drink. Luftburg - Kolarik in the Prater is particularly child-friendly. Everything here is also offered in 100% organic quality, from the meat to the drinks. At Herknerin, Viennese cuisine of organic quality is on the menu.

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A vegan restaurants is also organically certified: Süßkind Veganery offers quick and healthy food at lunchtime. At Purora, you can pre-order fresh soups, bowls, and smoothies – all 100 percent organic and vegan.

The Labstelle attaches particular importance to sustainable cuisine. Organic ingredients are a matter of course there, but so are regionality and seasonality. Fruit, vegetables, meat, and fish come to the table without long transport routes. And the aim is to use everything wherever possible. No matter whether vegetables or meat. The concept is similar at Belly of the Beast, where a particularly creative vegetable-based cuisine is served. Here as well, the focus is on farm to table.