Zum Schwarzen Kameel is much more than just a culinary meeting place for celebrities: for nearly 400 years it has been a Viennese institution.
This bistro is a wee bit hard to find, located atop the old city walls of Vienna. With its romantic garden, it is a popular watering hole for a widely diverse crowd.
The inn known as “Zu den drei Hacken” (“The Three Hatchets”) is one of the city’s oldest. It is lovingly maintained, and serves utterly contemporary foods and wines at their best.
Hans Weibel was an early champion of cultivated wine-drinking in Vienna, which is why this beverage plays such a key role in all of his establishments. But man does not live from wine alone.
Plachutta is to beef what Figlmüller is to schnitzel. In keeping with the tradition of fabled Viennese beef establishments of the past, the Plachutta restaurants have now become legends themselves.
In Vienna Figlmüller is synonymous with schnitzel: the city’s Figlmüller restaurant makes what is probably the best and most famous schnitzel in the entire city.
In this rustic urban inn, located right near two of the city’s most prominent cultural institutions – the Akademietheater and the Konzerthaus – time seems to have stood still in an agreeable way.
Huth is a prime example of a contemporary Viennese inn: modern in appearance, but classic when it comes to hospitality and cuisine.
If there was a superlative for “good traditional cooking”, it would be “best traditional cooking”, and this term is the perfect description of the food at Eckel, in Vienna’s Sievering neighborhood.
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