Glacis Beisl inside the MuseumsQuartier on Breite Gasse in Vienna's Neubau cooks classical Viennese plates in a tucked-away bistro with a walnut-shaded garden for summer dining.
Signature dishes: Wiener Schnitzel, Tafelspitz
Must order: Wiener Schnitzel from the lunchtime carte, with a Pfiff of Gemischter Satz.
Tip: Open daily 12:00 to midnight, kitchen to 22:30; the walled garden under the old walnut trees is the room's best seat.
Address: Breite Gasse 4, 1070 Wien, Vienna
Figlmueller Baeckerstrasse in Vienna's first district runs the Figlmueller pork-Schnitzel carte across the cobbled square from the original Wollzeile room, family-run since 1905.
Signature: Wiener Schnitzel, Kaiserschmarrn
Order: The Original Figlmueller Schnitzel; one plate-overhanging cutlet feeds two.
Tip: Open daily 11:30 to 23:30, kitchen to 22:00; the Schnitzel-plus-Beisl menu also runs a vegan Schnitzel option.
Cafe Anzengruber on Schleifmuehlgasse in Vienna's Freihausviertel has been in Croatian hands since 1949, serving Wiener Schnitzel and one of the city's most defended Goulash plates.
Signature: Goulash, Wiener Schnitzel
Order: Goulash with bread dumpling; the kitchen's signature.
Tip: Sit in the Schanigarten in summer; the room turns into a football-screening crowd when the Croatian team plays.
Schweizerhaus in Vienna's Prater is the city's most famous beer garden, the Karlovary-style pork Stelze and unfiltered Budvar tap drawing crowds from March to October under the chestnut trees.
Signature: Stelze (pork knuckle), Budweiser Budvar
Order: Stelze, the slow-roasted pork knuckle, with sauerkraut and a Krug of Budvar.
Tip: Open mid-March to 31 October only; the Stelze sells out by 21:00 on busy summer evenings.
Vollpension on Schleifmuehlgasse in Vienna's Wieden hires Viennese grandmothers and grandfathers to bake the menu of Strudel, Torten and Mehlspeise, a social-enterprise cafe that runs a Naschmarkt branch too.
Signature: Apfelstrudel, Topfengolatschen
Order: Apfelstrudel with vanilla sauce, made that morning by one of the resident grandmothers.
Tip: The dining room fills fast on weekends; the Naschmarkt branch at Stand 343 takes the spillover.
Neni am Naschmarkt at Stand 510 on Vienna's Naschmarkt has been Haya Molcho's flagship since 2009, cooking Israeli and Levantine plates upstairs while the bar-cafe below opens onto the market.
Signature: Shakshuka, Sabich, Hummus
Order: Sabich, fried aubergine with egg and hummus; weekend brunch leans on shakshuka.
Tip: Open Monday to Saturday from breakfast; Sundays the Naschmarkt stalls close but the cafe stays open until 21:00.
Tewa at Stand 672 on Vienna's Naschmarkt cooks organic vegetarian plates with a Levantine accent, named for the Hebrew word for nature, open since 2007 under Eli Kaikov.
Signature: Hummus plate, Shakshuka, Falafel
Order: The hummus plate with warm pita; vegan options run the length of the carte.
Tip: The market stand opens earlier than the inside cafe; eat shakshuka outside on weekend mornings.
