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The best Michelin-starred restaurants in Vienna


Austria’s rich cultural heritage is reflected in its cuisine, and its leading restaurants present menus with influences from across Europe and beyond. The capital city is home to a number of Michelin-starred venues, and our selection of some of the best are guaranteed to offer world-class dishes in a luxurious environment

Ginger Rose Clark
City Guide
Ginger Rose Clark,

Like its history, Austria’s gastronomy has been shaped by its location at the centre of Europe. Heavily influenced by other cuisines over time, including French, Hungarian and Turkish, it brings together the best of various culinary cultures. In addition, each region of Austria prides itself on its own specialities, with local ingredients shaping food and beverages.

This rich and versatile heritage is nowhere more prominent than in Austria’s capital, where the country’s leading chefs cleverly incorporate international and regional influences to create unique dishes. Among Vienna's best, these five restaurants have garnered one or several Michelin stars, as well as prestigious Gault Millau toques.

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Opus

© Lukas Kirchgasser Fotografie

Opus
Located in Hotel Imperial, one of Vienna’s finest historic buildings, Opus is a stunning sight, with wood-panelled walls and restored furniture. Sustainable and locally sourced ingredients are the starting point for head chef Stefan Speiser’s dishes. Using ingredients such as wild trout, pigeon and Austrian lamb, he serves up a light and modern take on Austrian cuisine in beautifully presented dishes. Playful and innovative menus mean that Opus’s Michelin star and three Gault Millau toques are well deserved.

Opus, Hotel Imperial, Kärntner Ring 16, 1010 Vienna, +43 (0)1 5011 0389

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Steirereck

© Restaurant Steirereck GmbH

Steirereck
Located in the picturesque heart of Vienna’s Stadtpark, Steirereck serves lunch as well as à la carte and tasting menus in the evening. Expect modern Austrian cooking with a strong focus on high-quality local produce, including alpine beef and Vorarlberger Bergkäse, a mountain cheese from the west of the country. Herbs, including amaranth and alpine sorrel from the Steirereck garden, and citrus fruits from the orangery at the Schönbrunn palace, are among the standout ingredients used in the elegant dishes of owner and head chef Heinz Reitbauer.

Steirereck, Heumarkt 2A, 1030 Vienna, +43 (0)1 713 3168

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Restaurant Konstantin Filippou

© Gerhard Wasserbauer

Restaurant Konstantin Filippou
After founding his eponymous restaurant in 2013, Konstantin Filippou won the title of Gault Millau Chef of the Year 2016 in Austria, followed by one Michelin star in 2017. Graz-born with a Greek father, Filippou fuses the best of Austrian and Mediterranean cuisine. His no-fuss, down-to-earth food allows the individual ingredients to sing, whether in the two- or three-course business lunches, the six-course lunch, or the four- or six-course dinner menus with options of an additional cheese plate and wine pairings. From the sleek dining room, which seats 35, guests can watch the culinary accomplishments being carried out in the open kitchen. Those who want to get even closer to the action can choose the kitchen table, which seats two.

Restaurant Konstantin Filippou, Dominikanerbastei 17, 1010 Vienna, +43 (0)1 512 2229

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Le Ciel by Toni Mörwald

© nicholas yarsley

Le Ciel by Toni Mörwald
Located on the seventh floor of the Grand Hotel Wien, the aptly named Le Ciel (the French for sky) by Toni Mörwald offers commanding rooftop views over the city. This impressive setting recently received a makeover, and the attention to detail is of the highest level – even the porcelain and cutlery are exclusive to the restaurant. Dishes cleverly infuse classic French cuisine with Austrian twists, and for something slightly different, look out for the seasonal surprise menu.

Le Ciel by Toni Mörwald, Grand Hotel Wien, Kärntner Ring 9, 1010 Vienna, +43 (0)1 5158 09100

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Silvio Nickol at Palais Coburg

© Felicitas Matern/Medizinische Universität Wien

Silvio Nickol at Palais Coburg
At Palais Coburg, Silvio Nickol creates elegant, contemporary dishes. From five courses at €148 (€233 with wine pairings) to nine courses at €188 (€299 with wine), guests are guaranteed a two-starred culinary adventure of exceptional standards. King crab comes with salsify, watercress and Jerusalem artichokes, while caviar is cleverly matched with beet, tarragon and sheep’s cheese. An award-winning wine menu accompanies the exquisite food. The restaurant prides itself on having one of the largest collections in Europe, with six cellars holding more than 60,000 bottles.

Silvio Nickol, Palais Coburg Residenz, Coburgbastei 4, 1010 Vienna, +43 (0)1 5181 8130

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