The Huth family runs a gastro empire in Vienna. All of its dining establishments are top quality. At the main outlet, the Huth Gastwirtschaft, they are dedicated to refined Viennese cuisine, but not at all in an outdated way. A tip from starter to dessert.

• Schellinggasse 5, 1010 Wien
• +43 1 513 56 44
• tisch@huth-gastwirtschaft.at
• https://www.huth-gastwirtschaft.at

The Lugeck stands for Viennese inn culture in a contemporary form and also appeals to a young crowd. Architect Gregor Eichinger has managed to transport the ambience of old Viennese inns to the here and now. There are classics of Viennese cuisine, prepared with sophistication, with that certain something.

• Lugeck 4, 1010 Wien
• +43 1 512 50 60
• info@lugeck.com
• http://www.lugeck.com/

The Ofenloch restaurant is one of the oldest dining establishments in Vienna. Nowadays, it is reminiscent of the architecture and cuisine from the times of the monarchy. Old vaults, historic floors, traditional paneling – almost a monument. All accompanied with refined Viennese cuisine, which also serves up specialties like Riesling veal offal.

• Kurrentgasse 8, 1010 Wien
• +43 1 533 88 44
• office@restaurant-ofenloch.at
• http://www.restaurant-ofenloch.at/

The Tafelspitz (traditional fillet of boiled beef) is the most famous dish of the Plachutta "beef dynasty". The Plachutta family runs several restaurants in Vienna, where diners can let a tender piece of beef and many other dishes of Viennese cuisine melt on the tongue.

• Wollzeile 38, 1010 Wien
• +43 1 512 15 77
• wollzeile@plachutta.at
• http://www.plachutta-wollzeile.at

The "Gasthaus zur Oper" is the youngest establishment of the Plachutta boiled beef ("Tafelspitz") dynasty, although the focus here is on Wiener Schnitzel. Inside the inn, 100 year-old wood paneling provides a cozy atmosphere, while a garden attracts guests in summer.

• Walfischgasse 5-7, 1010 Wien
• +43 1 512 22 51
• oper@plachutta.at
• http://www.plachutta-oper.at

Patron Veronika Doppler and chef de cuisine Christian Domschitz make a good team and are the hosts of this elegant Viennese brasserie in the Burgtheater. The ambience is wow! and so is the cuisine. Well-known meets reinterpreted here, from the schnitzel to the legendary lobster and cabbage of Christian Domschitz. Another tip are the Viennese vineyard snails.

• Burgtheater, Universitätsring 2, 1010 Wien
• +43 1 532 49 99
• restaurant@vestibuel.at
• http://www.vestibuel.at

A very pretty inn, somewhat tucked away in the city center, and for years a fixed star when it comes to traditional Viennese cuisine. The elegant beisl also has a noteworthy wine offering with a focus on Austrian wines.

• Kumpfgasse 2, 1010 Wien
• +43 1 512 39 86
• http://www.weibel.at

Although the traditional inn was taken over by a large brewery based in Munich, it is a figurehead for Viennese cuisine. Under local management, it offers culinary classics as well as lots of baked items – from liver to calf's head. None other than Franz Schubert and Johann Nestroy were once guests here.

• Singerstraße 28, 1010 Wien
• +43 1 512 58 95
• gasthaus@zuden3hacken.at
• https://www.zuden3hacken.at

The Schwarze Kameel is Vienna's oldest trendy restaurant. The Beletage restaurant on the 1st floor serves traditional Viennese cuisine. That said, the bar on the ground floor is the real hotspot. This is where the famous open sandwiches are served. Patron Peter Friese, always a friendly smile on his lips, watches over the action.

• Bognergasse 5, 1010 Wien
• +43 1 533 81 25 - 11
• http://www.kameel.at

The Grünauer family runs a down-to-earth Viennese inn. The classics of Viennese cuisine are on the menu and are authentically prepared. This is also the right place to go if you fancy offal such as lights and liver. That's how people eat at a typical Viennese inn.

• Hermanngasse 32, 1070 Wien
• +43 1 52 64 080
• http://www.gasthaus-gruenauer.com/

A jewel of modern Viennese cuisine in Josefstadt: host Hermann Botolen is an exceptional sommelier and forms a very special team with his chef de cuisine. The dishes score with particular finesse, accompanied by fantastic wines. The dining garden in the courtyard is impressive.

• Fuhrmannsgasse 9, 1080 Wien
• +43 1 94 44 324
• info@restaurantfuhrmann.com
• https://www.restaurantfuhrmann.com

A traditional Viennese tavern with a fresh twist: at Reznicek, Simon Schubert and Julian Lechner are bringing Viennese cuisine into the present day and serve it at an international level. Head chef Julian Lechner’s cordon bleu is renowned citywide. Simon Schubert is in charge of the wines. This is what contemporary Viennese cuisine looks like.

• Reznicekgasse 10, 1090 Wien
• +43 1 310 44 07
• https://www.reznicek.co.at

The Meixner is worth a trip to the outer district of Favoriten. The simple and cozy inn serves classics of Viennese cuisine. The formerly family-run establishment has been taken over by a young team that brought a breath of fresh air to the restaurant and offered a new interpretation of Viennese cuisine. We particularly recommend the Grammelknödel (dumplings) and offal dishes.

• Buchengasse 64, 1100 Wien
• +43 1 60 42 710
• http://www.meixners-gastwirtschaft.at/

Near to Schönbrunn Palace is the main Plachutta restaurant – in a lovely house built around 1900. Diners here also enjoy the famous and contemporary traditional cuisine ranging from Tafelspitz (traditional fillet of boiled beef) to Zwiebelrostbraten (onion roast).

• Auhofstraße 1, 1130 Wien
• +43 1 877 70 87 0
• hietzing@plachutta.at
• http://www.plachutta-hietzing.at

The Viennese beisl "Zum Herkner" was once a legend. After the takeover by Pichlmaier, it now radiates a new splendor and presents itself like a suburban house out of a picture book. Pichlmaiers zum Herkner is now once again one of the most important destinations for Viennese cuisine – with a modern twist and where offal is also given a contemporary interpretation.

• Dornbacher Straße 123, 1170 Wien
• +43 1 480 12 28
• pichlmaiers@zumherkner.at
• https://www.zumherkner.at

The Eckel is a typical representative of traditional Viennese restaurants. Traditional fillet of boiled beef, onion roast, goulash – all perfectly prepared. But it wouldn't be the Eckel if a lobster didn't also taste fantastic here. The dining garden in the heart of Sievering, an area packed with heuriger, is one of the finest anywhere in Vienna.

• Sieveringer Straße 46, 1190 Wien
• +43 1 32 03 218
• gast@restauranteckel.at
• https://www.restauranteckel.at/

Situated in one of Vienna's oldest houses is the Pfarrwirt, whose history goes back to the year 1180. Everything here is of the highest standard, the interior, the Viennese cuisine, the artworks (including by Daniel Spoerri), the wines from its own vineyards Mayer am Pfarrplatz and Rotes Haus. A culinary institution in the 19th district.

• Pfarrplatz 5, 1190 Wien
• +43 1 370 73 73
• info@pfarrplatz.at
• https://www.pfarrwirt.com