New Restaurants Open in Vienna

Vienna food
Photo by WienTourismus / Robert Osmark

Several restaurants have recently opened in Austria’s capital city, ranging from a top chef’s fine dining establishment, to a crossover store for a sparkling wine brand. The new locations have arrived just in time for Vienna’s Restaurant Week (February 23–March 1). 


In January, one of Austria’s top chefs, Christian Petz, opened his restaurant in the fourth district. Petz’s culinary career includes a past position as chef de cuisine at the Meinl am Graben restaurant. His new venture, located near the town square of Karlsplatz, offers authentic Viennese ambience and food. 


Also on the list of new arrivals is Figlmüller, one of the Vienna’s largest restaurateurs.  The new location is on Lugeck street, and serves a blend of local staples and fresh interpretations of traditional Austrian dishes. The restaurant sources its meat and vegetables from regional suppliers, and was designed by Viennese architect Gregor Eichinger, who mixes traditional Viennese style with modern elements.

Palais Todesco on Kärntner Strasse

Two of Austria’s longest-running companies have joined forces, opening a new restaurant in the first district. Gerstner K&K Hofzuckerbäckerei and Schlumberger Sekt opened the Palais Todesco on Kärntner Strasse in December. The new space is a combination of a cafe and confectionery shop, and sparkling wine bar. The ground floor offers luxury truffles from Gerstner and drinks from Schlumberger, as well as accessories and personalized gifts. On the second floor, a lounge with a wine bar offers views of the Vienna State Opera House.

Marco Simonis – Bastei 10

This dining spot in the Dominkanerbastei mixes aspects of a deli, café and art and design store. The restaurant offers everything, from objects from Viennese porcelain makers Mano Design, to takeaway meals including sandwiches, salads, breakfasts, a separate lunch menu and fine wine.

Magdas Kantine

Located in the Ankerbrotfabrik and run by industry professionals working with a team of young trainees, refugees and jobseekers, the culinary project specializes in regional and seasonal produce to create modern dishes, drinks and other specialties. The restaurant’s address was a former twentieth century industrial bakery in the tenth district.

For more information on Vienna’s Restaurant Week, visit