Fotoeins Fotografie

Above: Mayer am Pfarrplatz, 26 May 2022 (X70).

Whatever your choice or preference, there’s no shortage of places for a sip and nosh in the city of Vienna. Over stays spanning a total of 100-plus days across 3 consecutive summers, the Austrian capital city provides plenty of opportunities to try something new.

I stayed in Vienna’s 2nd district in 2023, and in the 6th district in 2022, 2024, & 2025. I describe below food visits throughout the city, for all the tasty bits including Turkish Döner, falafel, finger sandwiches, Georgian breakfast, horsemeat rolls, ice cream, Nepali curry, pastries, raspberry torte, roast pork, Shakshuka for breakfast, Viennese veal schnitzel, and shwarma Syrian-style.

“Wer in Wien hungrig bleibt, ist überall verloren.”
(You’re a lost cause if you remain hungry in Vienna.)

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Over 40 spots in Vienna

Bäckerei, Beisl, Café, Heuriger, Imbiss, Konditorei, Kneipe, Lokal, Restaurant

I’ve listed each place by their name, and just below, I’ve categorized all of the places by cuisine. I received neither pre-visit support nor any post-visit compensation for any of the places mentioned below.

1. 10er Marie: one of city’s oldest wine taverns
2. Abu Elabed: chicken shawarma
3. Anker: everyday pastry
4. Brunnenmarkt: fruit & vegetable market in the 16.
5. Café Ansari: Georgian breakfast
6. Café Daniel Moser: site of Vienna’s 1st café
7. Der Mann: everyday pastry
8. Eisfuchs: in-house ice cream
9. Ferhat: veal döner in the 10.
10. Garbanzo (Brunnenmarkt): falafel wrap
11. Gumprecht (Karmelitermarkt): a daily standard, meat loaf in a roll
12. Ílkím Kebap: Döner in the 2.
13. Kaffee Alt Wien: tasty weekday lunch special
14. Kaiserzeit Würstelstand: grilled sausages, Mangalitza pork
15. Kutschkermarkt: market in the 18.; cherry tomatoes, strawberry cake
16. Leo Aspern: neighbourhood café & bakery in Seestadt
17. Mamamon Thai: small place, fresh ingredients, fresh food
18. Mayer am Pfarrplatz: classic wine tavern in the 19.
19. Meissl & Schadn: veal schnitzel, a Viennese classic
20. Neni am Naschmarkt: Shakshuka
21. Oberlaa (Döbling): raspberry torte
22. Plachutta Hietzing: Tafelspitz, a Viennese classic
23. Pöschl: small bistro in the inner city
24. Rudis Beisl: neighbourhood restaurant in the 5.
25. Rüdigerhof: neighbourhood cafe along the Wien river
26. Salzberg: slow-braised pork
27. Schank zum Reichsapfel: crispy juicy roast caraway-pork
28. Side Kebap: grilled-chicken Döner in the 5.
29. Siebenstern Bräu: schnitzel and beer
30. Steman: neighbourhod restaurant in the 6.
31. Ströck: everyday pastry
32. Tante Liesl: bistro in the Servitenviertel
33. Taquería Chiquitita: tacos in the 5.
34. Tichy: ice-cream parlour, ice-cream apricot dumplings
35. Trześniewski (Westbahnhof): dark bread with hearty spreads
36. Ugis: chicken kebab in Karmelitermarkt
37. Via Toledo Enopizzeria: Neapolitan-style pizza
38. Vollpension: the Viennese “Kardinalschnitt” (cardinal slice)
39. Würstelstand Leo: Vienna’s oldest sausage stand
40. Yak+Yeti: Nepali lunch-buffet
41. Zum Alten Fassl: Falco’s residence in the 5.
42. Zur Herknerin: homestyle food from central Europe

Listed by cuisine/type

• Austrian, Viennese: Gumprecht (Karmelitermarkt) — Kaffee Alt Wien — Meissl & Schadn — Plachutta Hietzing — Pöschl — Rudis Beisl — Rüdigerhof — Salzberg — Schank zum Reichsapfel — Siebenstern Bräu — Steman — Tante Liesl — Trześniewski (Westbahnhof) — Zum Alten Fassl — Zur Herknerin.
• Asian: Mamamon Thai 🇹🇭 — Yak+Yeti 🇳🇵.
• Bakery, café: Anker — Café Daniel Moser — Der Mann — Leo Aspern — Oberlaa — Ströck — Vollpension.
• Farmers’ market: Brunnenmarkt — Kutschkermarkt.
• Ice cream: Eisfuchs — Tichy.
• Kebab, Middle East: Abu Elabed 🇸🇾 — Ferhat 🇹🇷 — Garbanzo (Brunnenmarkt) — Ílkím Kebap 🇹🇷 — Neni am Naschmarkt 🇮🇱 — Side Kebap 🇹🇷 — Ugis 🇹🇷.
• Other: Café Ansari 🇬🇪 — Taquería Chiquitita 🇲🇽 — Via Toledo Enopizzeria 🇮🇹.
• Sausage stand: Kaiserzeit Würstelstand — Würstelstand Leo.
• Wine tavern: 10er Marie — Mayer am Pfarrplatz.

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10er Marie (16.)

A tradition back to the mid 18th-century

Operating since 1739–1740, the 10er Marie is the oldest wine tavern in Vienna. After several consecutive summers in the city, I’ve finally come back out to the 16th district, and I’m wondering why I haven’t visited sooner. I stopped by mid-afternoon at the opening, with a small number of residents seated outside and inside.

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Abu Elabed (20.)

Huhnershawarma, syrische Art
(chicken shawarma wrap, done Syrian-style).

For research, I’d been watching Lukas Galgenmüller’s videos about his food experiences in Vienna, including the search for great Döner. One place “out of the way from the inner city” was a big highlight where flavourful chicken shawarma is done Syrian style. I went to the 20th district to discover the delicious difference in preparation style.

• click • My Vienna: a taste of Damascus in the 20.

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Anker, throughout the city

Alltägliche Mehlspeise.
Everyday pastries.

Anker is a Viennese-based chain of bread and pastry shops, ubiquitous throughout the city. The bakery was established in 1891 by Jewish brothers and entrepreneurs Heinrich and Fritz Mendl. The entire business was forcibly “Aryanized” after the Nazi annexation of Austria in 1938; restitution to the original family came after the war’s end in 1945.

I’m a proud product of blue-collar parents, and that’s provided me with an enduring interest in how and what ordinary citizens eat. Below are examples of common “everyday” pastry, from an Anker store in the Schottenpassage: Erdbeer-Vanille-Tascherl (strawberry-vanilla “pouch”/strudel), Marillenkrapfen (apricot-marmalade filled donut), Marillenspitz (apricot “danish”).

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Brunnenmarkt (16.)

Obst & Gemüse.
Fruit & vegetables

In the Ottakring district, the Brunnenmarkt which began in 1786 is one of two remaining “original street markets” in the city. With over 170 stands in a 1-km stretch, this market is Europe’s longest permanent street market. Not only am I hungry, but there’s a cacophony of noise and colour, an organized mass of chaos, all connected by an insatiable desire for food. There’s also a growing Arabic and Syrian scene, on full display from residents and customers and in the shops.

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Café Ansari (2.)

Georgisches Frühstück.
Georgian breakfast.

The description had me at bread, cheese, and egg.

Adscharisches Khatschapuri: Germteigfladen mit Mozzarella-Weichkäsefüllung und Spiegelei, Kirschtomaten-Salat mit rotem Basilikum-Dressing und frischen Kräutern.

Adjarian Khachapuri: baked leavened bread filled with soft tangy cheese and topped with a fried egg; plus a small cherry tomato, cucumber, and red onion salad with red basil oil-based dressing.

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Café Daniel Moser (1.)

Site of Vienna’s 1st café

Within the inner city is the location of the city’s oldest coffee house when in 1685 Emperor Leopold the First gave permission to Armenian merchant Johann Diodato at what is now Rotenturmstrasse 14. While that original building has unsurprisingly been replaced, a plaque inside today’s Café Daniel Moser hangs high on the wall to memorialize the first in Vienna coffee.

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Der Mann, der verwöhnt

Throughout the city

Within a radius of 200 metres from my 2023 flat in the 2nd district is a Billa shop and Der Mann bakery; laziness is no excuse for easy pastries and grocery shopping. While the grocery chains have their own limited bread and pastry supply to sell, daily competition among local pastry chains is fierce, and that’s good news for customers who want fresh loaves, buns, and rolls, as well as a diverse selection of pastries.

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Eisfuchs (7.)

Eis aus eigener Erzeugung (hausgemachtes Eis).
Ice cream made in-house.

Why did I visit “the fox” multiple times? The seasonal ice cream shop is within walking distance from my accommodations, they’re a cash-only business, and all of their ice cream is made in-house with all of their varieties made in small batches.

• click • My Vienna: Eisfuchs specialty ice-cream in the 7.

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Ferhat (10.)

Kalbsdöner.
Veal Döner.

I’m in the 10. (Favoriten), just south of the city’s central station. One look at Lukas Galgenmüller’s video was all it took. In all seriousness, I’m already in need of an Ayran yogurt-drink (plain- or mango-flavour).

This is no ordinary Döner, no ordinary meat sandwich. Some claim this as one of the best, even perhaps, the best Döner in the world.

This is about fresh bread (made without eggs or milk) made in-house daily; this is about getting beef from cows bred in the meadows of the Austrian Alps; this is about the “halal” treatment and, specifically, the leg-rump cut from veal; this is about hundreds to thousands of thinly sliced beef all done in-house; this is about the simplicity of seasoning only with salt and pepper; this is about a massive slow-spun skewer column of beef, massaged by the heat and flame from a vertical wood-fired oven. This is all about reproducing the feel, crunch, and taste of a “Yaprak Döner” to the memory of a small village inside Turkey.

On 1 Dec 2023, Ferhat opened their XXL-expansion adjacent to their existing restaurant, now with more offerings and more seating to fill 400 square-metres (4300 square-feet) of space.

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Garbanzo (Brunnenmarkt, 16.)

Falafel-Wrap

The smart thing to do is to eat a full meal before heading into a street market. The bright colours and delicious smells have only deepened my hunger. My brain fires just enough to remind me I should have something not-meaty today, and sure enough, Garbanzo comes into view. There was once a time, many years ago, when I was immensely skeptical of falafel, until someone corrected me and righted those doubts. That’s my reminder when I bite into freshly made deep fried spheres of chick-pea deliciousness, all warm and dressed in a soft lightly-grilled flour wrap. Add to a locally made cola, Tirola Kola, and Garbanzo’s falafel wrap makes a good start to the Brunnenmarkt experience.

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Gumprecht (2.)

Karmelitermarkt: Pferdeleberkäse-Semmel.
Carmelite market: bread roll with slice of “meat loaf” (horse & pork).

I got interested with Gumprecht after watching a short video by Vienna Tourism about “weird food”. With several brick and mortar locations throughout the city, the Gumprecht specialty is horsemeat, and I want to try their version of “Leberkäse” (a kind of sausage meat loaf). I’ve made my way to the Karmelitermarkt at the closing stages of the market day, and at the Gumprecht shop, I mention how I’m here to try something new. By comparison to other beefy-porky Leberkäse, the Pferdeleberkäse has a similar texture, consistency, and fattiness; but I also think the Gumprecht version has a richer and more fuller flavour.

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Ílkím Kebap (2.)

Döner in the neighbourhood.

The short walk between my (2023) apartment and Praterstern station goes right past Ílkím. That’s helpful and ever tempting, but a couple of weeks pass before I stop in for a Kebap (scharf!), which graduates up to a “Teller” later in the week at the end of a 12-hour long day. I’ll occasionally slip in some very simple Turkish (Teşekkürler, Gülegüle) to gauge the response.

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Kaffee Alt Wien (1.)

Tagesmenü.
Weekday lunch special.

An oft-mentioned tip to save some money eating out is to find many restaurants with weekday lunch specials; most will offer both a meat- and vegetarian-option. Some places will offer a non-alcoholic beverage and/or a starter (soup or salad) as part of the lunchtime package; your mileage may vary from place to place. Kaffee Alt Wien has a reputation for some of the best Apfelstrudel in the city, and I found my way to have a simple lunch of meat and potatoes, and to “justify” the space required for Strudel: so full, so good.

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Kaiserzeit Würstelstand (2.)

Mangalitza-Wurst.
Sausages made with Mangalitza pork.

A grilled-sausage stand is like any other sausage stand, right? But, I’m fascinated to learn of a stand whose offerings include sausage made with Mangalitza pork (Mangalica, Mangalitsa). That’s a first for me. I’m in town, and I’ve got the time to swim through the summer heat and cross the Augartenbrücke bridge over to the 2nd district for a Wurst and a cola.

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Kutschkermarkt (18.)

Cherrytomaten aus Kroatien, Erdbeerfleck.
Cherry tomatoes from Croatia; strawberry cake.

In the Währing district, the Kutschker market which began in 1885 is one of two remaining “original street markets” in Vienna; the other is the Brunnenmarkt.

My eyes get grabbed by the pretty reds. I get some cherry tomatoes, shipped straight from Croatia; with just the right textural snap, they’re juicy and sweet like honey, as promised by the vendor. I then get a single order of Erdbeerfleck (strawberry cake): lots of fresh Austrian strawberries on top of sponge cake soaking up all the very berry goodness.

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Leo Aspern (22.)

Leo Café & Bäckerei in Aspern-Seestadt. Photo, 15 Jul 2025 (P15).

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Mamamon Thai (8.)

small place, fresh ingredients, fresh food.

Several month-long stays can provide a good sampling to the city’s offerings, and naturally, I will develop a “need” for a favourite. Thai was on my mind in the 8th district, and thanks to some recommendations, I walked up to this small restaurant, and sat inside by the window where I could see, smell, and hear the familiar sizzle of my noodle dish in prepration.

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Mayer am Pfarrplatz (19.)

classic wine tavern in Döbling

I’m a fan of old-fashioned cooking, whether it’s Mum’s Cantonese cuisine or long-standing traditions in the German-speaking world. In the former Beethoven residence, Mayer has on offer what I’ve been searching: Kümmel-Schopfbraten (Kümmelbraten, Schopfbraten) or Viennese-style caraway roast pork. It’s easy to confirm how well white wine pairs with roast pork.

• click • My Vienna: Beethovenhaus Heuriger Mayer am Pfarrplatz

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Meissl & Schadn (1.)

Oh, for that Wiener Schnitzel.

The schnitzel lives and shines brightly at the centre of the “heliocentric” meat-eater system. The church is the kitchen. The (high) priest is the cook or chef, whose preparation and blessing include the “holy quad of ingredients”: veal cutlet (Kalbfleisch), flour (Mehl), egg (Ei), and bread crumbs (Brösel). Their offering is blessed in the heat of the kitchen. Seated at a table, I as omnivore parishioner am grateful, and receive and honour the finished plate with appetite and gusto.

• click • My Vienna: Schnitzel love at Meissl & Schadn

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Neni am Naschmarkt (6.)

Shakshuka.

I’d heard about them before: I’d seen how good their homestyle cooking is, and how their roots and influences come through in preparation and taste. The entire operation is run by Chef Haya Molcho with her four sons whose initials form the word NENI. With multiple locations in Vienna, their restaurant in Naschmarkt opened in 2010.

It’s already +18C/65F at 8am, and I make the short way to the market. When I arrive, Neni is coming out of the daily slumber, but quiet becomes hopping within the hour on a bright Friday morning.

I order a mélange (with prerequisite glass of water); freshly-squeezed orange juice; and Israeli breakfast “Red Shakshuka”, consisting of fresh tomato ragout, 2 organic eggs, fresh herbs, and pita. I add a portion of grilled Merguez sausage for the extra protein. Food arrives with wild splashes of red, yellow, and green; creamy runny egg yolks smoothly mixing with the mild acidity of the tomato chunks in the ragout; the slightly spicy just-chewy sausage in balance with the fluffy pita. The giant piece of bread is just enough to scoop up the rest of the tomato goodness.

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Oberlaa (Döbling, 19.)

Himbeer-Torte.
Raspberry torte.

After a quick wander in Vienna’s 19th district, I find the “Konditorei Oberlaa” confectionary cafe for an afternoon coffee sit-down. “Oberlaa” is a local cafe chain, and one my host recommended because there are many locations throughout the capital city. The cafe is about two-thirds full with local residents. And then there’s me; and that’s ideal.

I gotta admit to something. While I like to hoover down a Ritter Sport square now and again, I don’t like desserts dominated by chocolate. I’ll always go where there’s fruit instead. And that’s why I’ve ordered a portion of Himbeer-Torte (raspberry jelly tart): thin flaky but solid crust, wafer-thin layer of semi-sweet chocolate, sponge cake (to soak up the fruit juice), fresh raspberries, raspberry jelly. Sweet and tart; moist and flaky.

The coffee is steaming hot, strong, foamy. The drink is slight bitter and creamy combo provide the right caffeination counterpoint. This has been a perfect coffee-and-cake moment, away from the inner city.

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Plachutta Hietzing (13.)

Tafelspitz.

I’m eager to try the Tafelspitz at Plachutta after reading reviews and watching videos. The cooking method reminds me of Mum’s beef soup, but it also reminds me how food is shared and universal.

• click • My Vienna: Habsburg favourite Tafelspitz, at Plachutta Hietzing

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(Gasthaus) Pöschl (1.)

Photo, 21 Jul 2025 (P15).

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Rudis Beisl (5.)

“Local” recommendation in the 5.

Among a number of restaurant operators and reviewers, a recommendation that comes up often is a gathering on Wiedner Hauptstrasse in the 5th district. Rudis Beisl is a “classic” mid- to late-20th century example of great food that the Viennese want to see in menus and on their plates. That’s very good news, prompting my early arrival for a quiet Tuesday lunch.

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Rüdigerhof (5.)

Neighbourhood cafe along the Wien river.

Café Rüdigerhof resides within a modest building designed in the Art Nouveau style by Oskar Marmorek in 1902. The location was both attractive and close to my month-long stay; this review rated a “plus,” because the cafe is frequented by the city’s residents. On an overcast day with the threat of rain-showers, I step inside to a relaxed comfortable environment. I’m quickly seated, and within minutes, I order my first Wiener Schnitzel for this 2022 visit.

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Salzberg (6.)

Mittagsmenü mit Nachttisch, Getränk extra.
Weekday lunch special with dessert, drink extra.

I’ve been running errands and food shopping for most of this weekday morning. Naturally, the munchies hit, and it’s time to visit one of the many neighbourhood restaurants for their weekday lunch specials. Down the street at Salzberg, there’s subway construction in the area, but they still have tables outside on the sidewalk. I get Sauerbraten mit Weisskohl und Brotknödel (braised pork served with cabbage & bread dumplings), Apfelstrudel (apple strudel), and gespritzter naturtrüber Apfelsaft (carbonated unfiltered apple juice).

In 2025, I saw Salzberg was truly no more, with a bar in its place.

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Schank zum Reichsapfel (2.)

More roast caraway pork

After a sample of roast caraway pork in 2022 in the Vienna foothills (Mayer am Pfarrplatz), I learned about how a restaurant on the other side of the Danube canal in the 2nd district also offered roast caraway pork. On this visit, this dish pointed as reminder to Cantonese-style roast pork: similar, not exactly the same, but both ideally are crunchy, juicy, and delicious.

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Side Kebap (5.)

Huhnerdöner, Gösser-Radler.
Chicken Döner wrap, with a cold Radler from a branded tin.

I love Döner, as I’ve shown above at Abu Elabed and at Ferhat. During my 2022 stay in Mariahilf, I found this joint only steps beyond U-Bahn station Pilgramgasse. Recommended in district guides, this tiny family-run joint produces good lamb and chicken Döner. This is one place where I can “sprinkle” my limited Turkish (Merhaba, Teşekkürler, Gülegüle) into the more mundane German conversation.

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Siebenstern Bräu (7.)

Schnitzel and beer.

I’ve had more than my fair share of pork- and chicken-schnitzel in Germany, and that’s why it’s only going to be veal schnitzel in Vienna. The Viennese might go so far to claim veal is the only schnitzel where “Wiener Schnitzel” is concerned. Fiends from Berlin are passing through on their way to Romania, and I meet up with them for Schnitzel and house-brew at Siebenstern. The schnitzel is crispy and substantial, the potato salad is an ideal accompaniment, and the cold Wiener Helles (Vienna pale/blonde lager) beer on tap is perfect.

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Steman (6.)

Neighbourhood restaurant in the 6.

In this part of the world, people go crazy for the asparagus. But me, I’m all for the fungus, but not just any fungus, because it’s the season of chanterelles, also known as Pfefferlinge, also known as Eierschwammerl.

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Ströck, throughout the city

Alltägliche Mehlspeise.
Everyday pastries.

Common “everyday” pastry, from one of the Ströck stores, at U-Bahn station Volkstheater: Italiener and Topfengolatsche.

The “Italiener” reminds me of the Italian hard raisin-filled Christmas breads, except the Viennese version is smaller, made with quark mixed in the flour for a slight sour edge, lighter in texture and consistency, and sprinkled with sugar on top. With nods to the Czechoslovak “koláč” (“wheel”), the Topfengolatsche is made with Danish-like pastry and filled with quark (slightly sweetened and smooth curd-cheese).

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Tante Liesl (9.)

bistro in the Servitenviertel

Photo, 22 Jul 2025 (P15).

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Taquería Chiquitita (5.)

spicy flavourful tacos

As my month-long stay drew to a close in 2024, I felt the need for something different, and saw this taquería in the area. Sure, they’re expensive by North American standards, but they were well-prepared and flavourful, and the salsas provided some good fiery spice.

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Tichy (10.)

Eismarillenknödel.
Ice-cream apricot dumplings.

The Viennese are very fond of ice cream and apricots that’s typified by Marillenknödel (apricot dumplings). At Tichy, their union is a marvel delivered in their invention and specialty Eismarillenknödel (ice cream apricot dumplings). Each ball consists of vanilla-flavoured ice-/whipped-cream around a “core” of apricot purée, then covered with finely grated roasted hazelnuts (feinste Vanilleoberscreme mit Marillen; geriebene geröstete Haselnüsse). I’m asked if I want 1, 2, or 3 balls; perhaps, the maximum is too much for one person to consume at one sitting. “Quatsch”, I say; I want all 3. And thus, the tasty truth is a trinity: creamy, fruity, crunchy.

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Trześniewski (Westbahnhof, 15.)

Brötchen mit Brotaufstrich.
Finger sandwiches with a variety of savoury spreads.

I’m at Vienna’s Westbahnhof (West train station) to run a couple of errands, when the munchies strike. In the food court on the upper level under the vast space of the station’s central hall is Trześniewski, whose motto is “die unaussprechlich guten Brötchen” (unspeakably good sandwiches).

Trześniewski (roughly “ches-nee-ev-ski”) has delivered “finger food” open-faced sandwiches to the Viennese for over 120 years. Their main shop is by St. Stephen’s Cathedral, plus several locations are found throughout the city.

A variety of rich spreads of the meat, fish, and veggie variety are topped onto small rectangles of solid black/rye bread, about 4 cm by 2 cm in size. Another big selling point is every “sammy” is made by human hands.

(Also: Trześniewski at Rochusmarkt, 15 Jun 2024.)

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Ugis (2.)

chicken kebab in Karmelitermarkt

It’s very straight-forward at Ugis: chicken on a spit, falafel, grilled halloumi, or grilled vegetables; served in a bread pocket, in a wrap, or in a bowl with fries or rice. The simplicity and small number of offerings lead to the assumption of quality, which arrives in abundance, as seen in the queue and in the final served product. The only “drawback” is that they’re closed weekends and holidays.

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Via Toledo Enopizzeria (8.)

Naples-style pizzas.

My friends from Berlin have completed their trip to Romania, and are on their way back to Berlin via Vienna. Via Toledo Enopizzeria is a place about which they’re interested, and we head to the busy place for mid-week dinner. About 20-cm in diameter, I order one of the white (vegetarian) pizzas, and they each get a red/rosé pizza. The baked dough is substantive, but by the time the pizzas arrive at the table, the crusts are all “moist” bordering on “soggy”, which is disappointing. The pizzas are tasty, though.

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Vollpension (4.)

the Viennese “Kardinalschnitt” (cardinal slice)

I never knew my grandparents. Perhaps, that’s why the ambience at Vollpension is for me very inviting: it’s warm and comfy inside someone’s “family basement,” with all of the baking done in-house by Viennese retirees. That’s how I relay my story, arriving 8000 km from the other side of the world for this experience. And maybe, that’s how their generosity extends to a 2nd, if smaller but zero-charge, piece of Kardinalschnitt.

• click • Vienna Vollpension, with love from Oma & Opa

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Würstelstand Leo (19.)

Vienna’s oldest sausage stand.

In the area on a quiet Sunday afternoon, I finally cross the belt road to the “Leo”. The grilled-sausage stand is the oldest in the city, operating since 1928. There’s lots on offer, but curiosity leads me to the “Leo-Menü”: a Käsekrainer sausage stuffed with cheese, grilled to ooze and cut up, served with bread, along with a non-alcoholic beverage.

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Yak+Yeti (6.)

Nepalese cuisine.

I discovered this restaurant when I stayed for a month in the city’s 6th district in 2022. I returned for their “cheap & cheerful” weekday lunch buffet which is popular and busy. They serve a variety of dishes, including vegetable curry, meat curry, basmati rice, papadam, etc.

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Zum Alten Fassl (5.)

Falco’s residence.

Austrian artist and musician Falco (born Johann “Hans” Hölzel) lived in this house between 1974 and 1982, and it’s where he wrote his first worldwide hit song “Der Kommissar.” The ground-floor restaurant has remained, and it’s no surprise mamy from far and wide visit. I visited partly because Falco’s songs are all over my AM-radio playlist; but thanks to a local recommendation, I also wanted to test the food: it’s good.

(Falco lies at rest in the city’s central cemetery.)

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Zur Herknerin (4.)

Homestyle food from Stefanie Herkner.

This was a warm welcome to someone’s home in central Europe, for the atmosphere and for the food.

• click • My Vienna: Stefanie Herkner’s homestyle cuisine

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Nods also go to: Café Jelinek (6., same management as the Steman), Focus5 (6.), Equilibrium (6.), Frosty Franz (6.), Öfferl (6.), Octogon am Himmel (19.), phil (6.), Soya Noodles (6.), Thai Isaan Kitchen (6.)

I received neither pre-visit support nor post-visit compensation for this post. I made all photos above in the summers of 2022, 2023, 2024, and 2025 with a 6th-generation iPodTouch (iP6), 7th-generation iPodTouch (iP7), an iPhone15 (P15), and a Fujifilm X70 fixed-lens prime (X70). This post appears on Fotoeins Fotografie at fotoeins DOT com as https://wp.me/p1BIdT-gTD. Last edit: 11 Mar 2026.