Modern European is the catch-all for kitchens that borrow technique from France, produce from their own region and ideas from everywhere — usually tasting-menu only.
In Vienna the modern European list is led by Silvio Nickol Gourmet Restaurant in Innere Stadt (Two MICHELIN Stars, €245-295 | $265-320 per person). If you want the same cooking for less, Aend at €210-250 | $230-270 is the value pick.
- 1.
Silvio Nickol Gourmet Restaurant
Two MICHELIN StarsModern European · Innere Stadt · €245-295 | $265-320
Silvio Nickol
Within the opulent Palais Coburg, Silvio Nickol presents an avant-garde approach to fine dining. His tasting menus are a progression of technically brilliant and intensely flavored dishes, characterized by creative combinations and stunning visual appeal. The atmosphere is luxurious and refined, promising an unforgettable gastronomic event.
Order: Langoustine with Yuzu, Cucumber and Seaweed; Pigeon with Fermented Garlic, Cherry and Almond
- 2.
Aend
Two MICHELIN StarsContemporary · Mariahilf · €210-250 | $230-270
Fabian Günzel
Aend offers an inventive and sophisticated culinary experience, focusing on high-quality ingredients and a meticulous presentation. Chef Günzel’s dishes are thoughtful, often surprising, and executed with finesse in a sleek, minimalist setting. The tasting menu takes diners on a journey of nuanced flavors and textures, reflecting a modern approach to European cuisine.
Order: Dry-aged Duck with Carrot, Orange and Pepper; Pike Perch with Kohlrabi, Buttermilk and Dill
Booking a modern European table in Vienna
- · For two and three-starred restaurants, book at least 2-4 months in advance, especially for weekend evenings. Online booking systems are common and convenient.
- · Many top restaurants require a credit card guarantee or a non-refundable deposit for tasting menus, particularly for larger groups or peak times. Check cancellation policies carefully.
- · Consider booking lunch menus at starred establishments; they often offer a similar quality experience at a significantly lower price point, making fine dining more accessible.
- · Be punctual for your reservation, as no-show policies can be strict. Inform the restaurant immediately if you anticipate being late, or if you need to cancel.
And the local dishes in Vienna
Wiener Schnitzel
A quintessential Viennese dish, this is a thin, pan-fried, breaded veal cutlet. It's traditionally served with lemon wedges and a side of potato salad or lingonberry jam. Its crispy exterior and tender interior make it a beloved classic. Enjoy it at Figlmüller, famous for its enormous schnitzels.
Tafelspitz
Emperor Franz Joseph I's favorite dish, Tafelspitz is boiled beef simmered with root vegetables and spices. It's typically served with horseradish, chive sauce, and creamed spinach. The broth is often served as a starter, followed by the tender meat. Plachutta Wollzeile specializes in this traditional dish.
Sachertorte
An iconic chocolate cake, the Sachertorte features dense chocolate sponge cake with a thin layer of apricot jam, coated in dark chocolate icing. It's traditionally served with unsweetened whipped cream. Its rich flavor and elegant presentation make it a must-try. The original can be savored at Hotel Sacher Wien.
Apfelstrudel
This delightful pastry consists of thin, flaky dough wrapped around a filling of grated apples, cinnamon, sugar, and sometimes raisins. It's baked until golden and often served warm with a dusting of powdered sugar, vanilla sauce, or a scoop of vanilla ice cream. Café Central offers an excellent version.
Other cuisines in Vienna
Seven days in Vienna
Pair these modern European tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Vienna travel guide