Addiert is a modern korean restaurant in Innere Stadt, Vienna.
Addiert on Franz-Josefs-Kai is Jaeho Jung and Jungyun Kim's one-star Korean chef's table, the room seating ten around an open service kitchen.
Signature dishes: Korean chef's table tasting, Scallop ceviche with gochujang
Must order: The eight-course tasting; the scallop ceviche with gochujang and grapefruit sabayon is the room's signature opening.
Tip: Only ten seats per service; book weeks ahead through the website.
Address: Franz-Josefs-Kai 43, 1010 Wien, Vienna
Jola on Salzgries in Vienna's first district is Jonathan Wittenbrink's small all-vegan room, the kitchen holding one Michelin star plus a Green Star.
Signature: Vegan tasting menu, Fermentation plates
Order: The full tasting; the kitchen leans heavily on fermentation and lacto-acid technique.
Tip: Small dining room, reservations release a month in advance; the Green Star nods to the kitchen's near-zero-waste sourcing.
LOLA on Gonzagagasse is Vienna's Bib Gourmand-listed Spanish tapas room, the bodega-style space tiled in Spanish ceramics and vintage Rioja posters.
Signature: Galician-style octopus, Gambas al pil-pil, Manchego cheese plate
Order: Pulpo a la gallega, the gambas al pil-pil, and a plate of aged Manchego with the house red Rioja.
Tip: Closed weekends; groups over six can't be seated due to the small room.
Griechenbeisl on Fleischmarkt claims to be the oldest inn in town, the wood-panelled rooms decorated with signatures from Mark Twain and Beethoven.
Signature: Wiener Schnitzel, Tafelspitz, Stelze, Kaiserschmarren
Order: The classic Wiener Schnitzel with potato salad and a Kaiserschmarren with stewed plums to finish.
Tip: From February 2026 the kitchen opens at 14:00 Mon-Thu, noon on Fri-Sun; the signature room downstairs takes the reservations.
Beim Czaak on Postgasse is a near-century-old Alt-Wiener Beisl, the rustic room lined in dark wood, with a separate fryer for gluten-free schnitzel.
Signature: Wiener Schnitzel, Beef goulash, Garlic soup
Order: Wiener Schnitzel with cucumber salad, or the goulash with bread dumplings for cooler nights.
Tip: Closed Sundays; Mon-Sat 11:30-23:00, kitchen runs the whole shift without a break.
Konstantin Filippou's two Michelin stars on Dominikanerbastei in Vienna cross Austrian product with Greek and Mediterranean accents over a tight tasting.
Signature: Tasting menu, Crab and koji
Order: The chef tasting; the counter seats put you across from the pass.
Tip: The sibling O boufes on the same block pours the same kitchen's small plates with no booking lead time.
Jola on Salzgries in Vienna's first district is Jonathan Wittenbrink's small all-vegan room, the kitchen holding one Michelin star plus a Green Star.
Signature: Vegan tasting menu, Fermentation plates
Order: The full tasting; the kitchen leans heavily on fermentation and lacto-acid technique.
Tip: Small dining room, reservations release a month in advance; the Green Star nods to the kitchen's near-zero-waste sourcing.
LOLA on Gonzagagasse is Vienna's Bib Gourmand-listed Spanish tapas room, the bodega-style space tiled in Spanish ceramics and vintage Rioja posters.
Signature: Galician-style octopus, Gambas al pil-pil, Manchego cheese plate
Order: Pulpo a la gallega, the gambas al pil-pil, and a plate of aged Manchego with the house red Rioja.
Tip: Closed weekends; groups over six can't be seated due to the small room.
Griechenbeisl on Fleischmarkt claims to be the oldest inn in town, the wood-panelled rooms decorated with signatures from Mark Twain and Beethoven.
Signature: Wiener Schnitzel, Tafelspitz, Stelze, Kaiserschmarren
Order: The classic Wiener Schnitzel with potato salad and a Kaiserschmarren with stewed plums to finish.
Tip: From February 2026 the kitchen opens at 14:00 Mon-Thu, noon on Fri-Sun; the signature room downstairs takes the reservations.
Beim Czaak on Postgasse is a near-century-old Alt-Wiener Beisl, the rustic room lined in dark wood, with a separate fryer for gluten-free schnitzel.
Signature: Wiener Schnitzel, Beef goulash, Garlic soup
Order: Wiener Schnitzel with cucumber salad, or the goulash with bread dumplings for cooler nights.
Tip: Closed Sundays; Mon-Sat 11:30-23:00, kitchen runs the whole shift without a break.
Heinz Reitbauer's three-star Steirereck in Stadtpark cooks Styrian terroir from the family farm at Pogusch inside a mirrored glass pavilion.
Signature: Char in beeswax, Tasting menu
Order: The full chef tasting; the wax-cured char from Reitbauer's own water is the canonical course.
Tip: The ground-floor Meierei in Stadtpark serves breakfast and a 180-cheese trolley without the dining-room wait list.
Konstantin Filippou's two Michelin stars on Dominikanerbastei in Vienna cross Austrian product with Greek and Mediterranean accents over a tight tasting.
Signature: Tasting menu, Crab and koji
Order: The chef tasting; the counter seats put you across from the pass.
Tip: The sibling O boufes on the same block pours the same kitchen's small plates with no booking lead time.
