il bio
The darling micro-eatery Il Bio is Italian home cooking at its Austrian best. In the 7th district set on a little slice of Burggasse stands a well-kept Viennese secret. Since 2009 Andrea and Roland Prinz have been running Il Bio to the deligh...
Treubleiben
A Persian New Yorker transplants Brooklyn grub to Kirchengasse   At Treubleiben, one of the more recent additions to the Kirchengasse gastro-strip, Kaveh Tabatabaie has recently revamped the menu, doing what so many expats have done before him: brin...
Gulasch recipe
Not for delicate veggies! Chef Franz Tomsits of Gasthaus zu Sieg has been cooking this gulasch after his mother’s recipe for the last 25 years. This steaming plate of tender beef is best accompanied by a Semmel or Salzstange (breadrolls) to mop ...
recipe wels rissoles
Steinthal is a fusion of the restaurateurs Daniel Steiner and Benjamin Wieselthaler surnames as well as the fusion of fish and vegetables on their menu. We featured Steinthal in our February 2017 issue and they gave us this great recipe for catfish (...
The acclaimed Greek chef has been on Vienna’s lips since his eponymous restaurant opened in 2013. Here he shares a recipe that reminds him of warm family holidays in Greece. Since opening a new wine bistro O boufés in June 2015, Konstantin Filip...
food restaurant rien
The pop-up restaurant Rien recaptures the intellectual and artistic spirit of the legendary Café Griensteidl Establishments rise and fall in the gastronomic world, yet when a legendary institution goes under the aftershock lingers. It was no dif...
For nearly a decade, Christian Domschitz has brought his culinary passion to the Vestibül. “The apple doesn’t fall far from the tree,” remarks Michelin-starred chef Christian Domschitz with a smile. Born in Vienna, he felt himself drawn back to ...
Keisuke Numata enriches Vienna’s food culture with traditional Japanese cuisine Take one quick stroll along your local food court and you may come to believe that the world revolves around cold, vinegared rice melded with raw fish into bite-size...
The brothers Wrenkh build on family and history Practically growing up in the kitchen of their parents’ pioneering vegetarian restaurant in the 1980s, the siblings Karl (31) and Leo (29) Wrenkh are no strangers to the world of gastronomy. The fa...
X