Huth is a prime example of a contemporary Viennese inn: modern in appearance, but classic when it comes to hospitality and cuisine.
In truth, Gabi and Robert Huth rule over something of a small gastronomic empire in the middle of the city, consisting of three eateries that all have one thing in common: the high quality of the food. Their Italian-style da moritz has fantastic pizza
and an equally stupendous Bistecca Fiorentina, which is served with, among other things, chips in a paper sack. At the Huth Beisl
the focus is on beer and the appropriate food to go with it. And at the “headquarters”, the Huth Gastwirtschaft
, a bright, modernly furnished restaurant with tall arched windows, great emphasis is placed on tradition
as well as quality
. The menu always features such classic dishes as crackling dumplings on cabbage with bacon, steak tartar, Viennese-style boneless fried chicken, boiled beef, and plum turnovers, but complemented by seasonal dishes that change every month – such as asparagus, venison, and goose at Martinmas. These dishes are perfectly matched not only with an immaculately drawn beer, bit also with the largely Austrian wines on the impressive wine list. www.zum-huth.at