One can get the impression that Viennese thinks that they only eat food almost all day. Because the flavor in this city does not only exist in every corner, it also offers a great diversity in surprising degrees.
The leading role in Vienna’s palate culture, of course, is the Viennese cuisine, a mix of country kitchens formerly associated with the Austro-Hungarian Empire. A little Alpine cuisine, lots of Hungarian, Bohemian, Moravian and Northern Italy, a pinch of Croatia and Galicia, some Jewish, Bavarian, Steier and Slovenian cuisines. It was abundantly roasted, boiled and steamed, a little fried, and, of course, paneled in the form of the Viennese favorite food preparation. The golden color of flour, egg and white bread crumbs, covered with a wavy, crispy fried pan, and no fried food remained in Vienna. You can find all kinds of fish, meat and vegetables paneled.
Of course Austrian’s favorite dishes, according to the Viennese schnitzel polls, rank first in the ranking. However, of course, it is not only served with crispy panels in local places and restaurants called “Beisl” which is famous especially for keeping Vienna cuisine. Restaurants like Pfarrwirt, Gasthaus Wolf, Servitenwirt and the stylish Kussmaul in Spittelberg bring a modern perspective to classical dishes. Working in the Freyenstein restaurant, Jakob Kaineder goes from his teacher Meinrad Neunkirchner and transforms traditional recipes into creative dishes. In Eckel and Zum Schwarzen Kameel, Viennese cuisine is kept in high-end standards while originality is held in the Gmoakeller, Blauensteiner, Grünauer lounges, Gelbmanns Gaststube and 3 Hacken. If you want to experience the highest level of the gastronomy of the Vienna cuisine, you might witness it at Mario Plachutta’s lokantas. Thousands of servings of Tafelspitz, Schulterscherzl and Vienna are served daily.
Things are not so easy for avant-garde tastes and Haute Cuisine in Vienna in the face of a middle class that is so tasty and in some cases virtuoso-style. But these trends still exist. Steirereck, the leading example of avant-garde cuisine, is regarded as the best restaurant in Austria. Founded as a pub restaurant 40 years ago, Steirereck is ranked 10th in the world rankings according to Restaurant Magazine, the famous British magazine. The place has become increasingly popular for decades, with the trend of Nouvelle Cuisine. It was one of the pioneers of the innovative Viennese cuisine, under the direction of Father Heinz Reitbauer when the trend of local delicacies was on the rise. The son Heinz Reitbauer has developed a unique, unique line in the restaurant, which has now been moved to the city park. The restaurant has especially unusual vegetable recipes and aromatic surprises created with herbs.
Among the same successful chefs are the young chef Silvio Nickol, who cooks samples of the creative neo-French cuisine at the restaurant of the luxury Palais Coburg hotel. Among the other famous chefs of the Vienna gastronomic world are Walter Bauer with a tiny Gourmet-Elysium restaurant and Markus Mraz with a avant-garde line that challenges tradition again and again.
Constantine Filippou cooks the most modern menus of Austria in a simple and elegant restaurant on a somewhat quieter corner of Vienna, while Markus Mraz always carries the challenging avant-garde line. One of the pleasures that should not be missed for those wandering about is the flavor hunter, Haute-Cuisine separatist and critic Christian Petz’s Petz im Gusshaus restaurant for the fusion of Mediterranean, Viennese and French cuisine. At the Ludwig Van restaurant, which was reopened in 2017, Walter Leidenfrost, who applied classic themes with great care and creativity, added an important address to Vienna’s innovative culinary trend.
Vienna’s Flavor Streets
Modern and groundbreaking projects like “organic and natural restaurants” have a tremendous attraction potential. This potential has led to the creation of new tastes or pleasures many times in Vienna. With its superb atmosphere, young and modern style, market stands and modern restaurants, the Naschmarkt is no longer a secret flavor that a few people are aware of. The Ottakringer Yppenplatz has even settled in the center of a large number of bars, restaurants and cafes and food and drink cultures. Since 2001 in the Museumsquartier, it has not only become one of the world’s largest cultural regions, it is a gigantic event and gastronomic region that together with the neighboring Spittelberg district constitute “Vienna’s largest street and square headquarters”. The Karmeliter bazaar in the district of Leopoldstadt is turning into a flavor stop on weekends.
But where is the flavor stop of your future? In this regard, the new University of Economics, near the Vienna Expo Center, because at the Campus WU higher education institution, eight modern cafes and restaurants were opened in the fall of 2013 in just one week. In addition, the streets of the quiet Margareten (5th district), which are still in the shadow of the lively Naschmarkt and the well-established Freihaus neighborhood, have great potential. Vorgartenmarkt and Volkertmarkt (2nd Region) also among the candidates. There is a similar development in the Meidlinger Markt (12th Region) market. The fact that Mariahilfer Straße, which passes through the very center of two very lively districts like Vienna’s biggest shopping mall, Mariahilf (6th district) and Neubau (7th district), has been flooded, allowing eating and drinking cultures to spread here.
take your ticket and enjoy it…