South of the Innere Stadt: Z'SOM's Michelin star on Gusshausstrasse, Vollpension's grandmother-baked cakes, and the southern half of the Naschmarkt.
Z'SOM on Gusshausstrasse in Vienna's 4th district holds a Michelin star for chef Diego Briones's contemporary tasting menu rooted in his Chilean upbringing, served in a low-key 30-cover Wieden room.
Order: One of the 4, 6 or 7-course degustation menus; a la carte is Wednesday and Thursday only.
Tip: Open Wednesday to Sunday from 18:00; the kitchen takes last orders early, around 19:30.
Gasthaus Wolf on Grosse Neugasse in Vienna's Wieden cooks classical Beisl plates with a serious offal carte, a wood-panelled side-street room locals book and tourists rarely find.
Signature: Offal, Beuschel, Wiener Schnitzel
Order: Beuschel; the kitchen's offal handling is what brings the regulars back.
Tip: Dinner only, Monday to Friday from 18:00; the room takes weekends off and books up two weeks ahead.
Gasthaus Ubl on Pressgasse in Vienna's Wieden has been a family-run Beisl for over fifty years, the green-tiled stove and wood-panelled rooms turning out Zwiebelrostbraten and Schinkenfleckerl to a regulars' crowd.
Signature: Zwiebelrostbraten, Schinkenfleckerl, Tafelspitz
Order: Zwiebelrostbraten with crisp onions; the kitchen's most-ordered plate.
Tip: Cash only; book by phone because the room is almost always full.
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.
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.
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl on every workday counter across the city.
Tip: The Mohnflesserl, plaited poppy-seed roll, is the chain's classic; eat it warm before 09:00.
Worth the queue: Mohnflesserl
Christian Schroedl's Alt Wien Kaffee on Schleifmuehlgasse in Vienna has roasted since 1987, the front-shop in the 4th district one of the earliest specialty operations in Austria.
Tip: The Slayer espresso machine at the counter pulls the same beans the wholesale list supplies to 250 cafes.
Sources from: Ethiopia, Brazil, Colombia, Indonesia
How they serve: Espresso, Filter, Whole bean retail
Babette's spice store and cooking school on Schleifmuehlgasse in Vienna's Wieden runs themed classes around its 800-strong spice and cookbook library, the curriculum a different cuisine each week.
Tip: The class includes the recipe takeaway; the storefront sells the spices you cooked with for home repeat.
Kruste & Krume on Heumuehlgasse in Vienna's historic Muehlenviertel runs four-hour bread workshops in Austria's first dedicated flour shop, from sourdough basics to baguettes, gluten-free loaves and croissants.
Tip: The two-day croissant intensive books out months ahead; the entry-level sourdough afternoon is the quickest hands-on slot to grab.
Vollpension on Schleifmuehlgasse in Vienna's Wieden bakes Apfelstrudel under EUR 6 a slice, the grandmother-baker social-enterprise cafe a budget alternative to the marble Konditoreien.
Try: Apfelstrudel and Melange
Tip: Slice and Melange for under EUR 9; the Schanigarten on the corner opens from April.
Cafe Anzengruber on Schleifmuehlgasse in Vienna's Freihausviertel keeps the kitchen open until midnight Monday to Saturday, the Croatian-Viennese Goulash carte one of the city's latest serious meals.
Try: Goulash and Wiener Schnitzel
Tip: The Schanigarten on the corner opens from April; the room turns into a football crowd on big-match nights.