Michelin Star Restaurants in Vienna: 2026 Guide

Vienna has quietly become one of Europe’s most exciting fine dining destinations. The city now holds more than a dozen Michelin star restaurants, spanning a single three-star temple, several two-star heavyweights, and a growing constellation of one-star newcomers. Whether you are planning a special occasion dinner or simply want to experience the best of Austrian cuisine, this guide walks you through every Michelin-starred restaurant in Vienna — with honest descriptions, current prices, opening hours and booking details.

What sets Vienna’s Michelin restaurants apart is their shared commitment to Austrian produce. Head chefs source vegetables, mushrooms, meat and dairy almost exclusively from local farms and specialist growers. Heinz Reitbauer of Steirereck, for example, works with the horticultural school at Schönbrunn Palace, a private dandelion farmer, and a wild-vegetable specialist from Vienna’s Rochusmarkt. “For me, the producers are the new important stars,” he has said — a sentiment echoed across the city’s top kitchens.

Located in the vaulted wine cellars of the Hajszan Neumann estate in Vienna’s 19th district, Restaurant Amador is Austria’s only three-star Michelin restaurant. Chef Juan Amador combines Spanish roots with modern European fine dining to create a refined tasting menu built around exceptional seasonal ingredients and bold flavour contrasts. The intimate dining room with its dramatic brick arches provides an elegant setting for one of the most memorable culinary experiences in Vienna. Expect innovative dishes, meticulous presentation and an outstanding wine list curated to match the menu perfectly.

Austria’s oldest Michelin-starred restaurant and still its most beloved, Steirereck im Stadtpark has spent decades redefining what Austrian cuisine can be. Chef and owner Heinz Reitbauer has built a philosophy around hyper-local sourcing, coaxing extraordinary depth from forgotten vegetable varieties, heritage grain and sustainably raised meat. The dining room — with its panoramic glass walls opening onto the greenery of Stadtpark — sets a tone of relaxed elegance that perfectly matches the food.

The lunch menu represents outstanding value for a two-star experience. Dinner is a longer, more exploratory journey. Either way, expect dishes that feel both rooted in tradition and boldly contemporary.

Housed within the palatial Coburg Palace hotel — once nicknamed the “Asparagus Castle” for its slender columns — Silvio Nickol’s eponymous restaurant is where classical luxury and bold modern cooking converge. The dining room, decorated with striking amethyst walls and plush furnishings, sets the stage for tasting menus that feel genuinely theatrical.

Nickol has described his goal as wanting to “baffle” his guests, and he achieves it repeatedly: a signature mushroom soil dessert, an earthy, complex creation that dissolves on the tongue, is a regular highlight. Meat is sourced exclusively from Austrian farms, and guests can observe the kitchen directly via small video screens at their tables. Families are welcome — the team once invited young diners into the kitchen to assemble their own desserts. Read more in Michelin restaurant Silvio Nickol.

Konstantin Alexander Filippou is one of the most original voices in Vienna’s restaurant scene. His cooking is austere in the best sense: stripped back, ingredient-focused and precisely seasoned, with an almost architectural quality to each plate. An Austrian-Greek upbringing gives his menus occasional Mediterranean warmth, but Filippou is equally at home sourcing Basque Txogitxu beef or Croatian langostino when they represent the very best available ingredient.

The restaurant at Dominikanerbastei in the city centre is understated and intimate, the service assured without being stiff. The lunch menu offers a rare opportunity to eat at two-star level for well under EUR 50.

Definitely for those who like breaking ground is this Viennese family business serving highly creative food. Above all, the kitchen wildly experiments with Viennese food: expect things such as octopus with greaves dumplings and chicoree, or breast and thymus from veal in egg nogg with licorice cabbage and truffled rice.
More than a decade ago, third-generation Lukas Mraz learned the ropes with Dutch cooking wizard Johnnie Boer. The legere ambiente made of a mix of country style, contemporary chic and a dash of pop art seems to have organically grown over the years. Mraz and Sohn is located across the Danube in the 20th district.
Price: (3 courses) approximately EUR 65 (excluding drinks)

If you savour plant-based dining, Tian Restaurant Wien is a revelation. At Tian, the six- or eight-course set menus showcase a culinary finesse that pushes boundaries. Dishes such as “chioggia, radish, juneberry” or “king oyster mushroom, pumpkin, elderflower” strike a perfect balance between new and simple, with their flavours rooted in the exceptional craftsmanship of chefs Paul Ivić and Florian Burtscher. Seasonal and local ingredients take centre stage here, sourced at their peak to deliver the kind of depth only nature can provide. To elevate the experience, you can choose from a superb lineup of organic wines or indulge in thoughtfully curated non-alcoholic pairings. The setting of ian Wien​ blends modern elegance with timelessness, while the staff – ever attentive and genuinely cheerful – ensure the atmosphere remains both refined and inviting.

Restaurant Doubek opened its doors in Vienna only two years ago, and less than eighteen months later had already claimed two Michelin stars — a staggering achievement for Stefan Doubek, who at just 31 became one of the most talked-about young chefs in Austria. Stefan previously worked his way up to sous chef at Konstantin Filippou, where he met his life and restaurant partner Nora Pein, before broadening his horizons at internationally acclaimed kitchens in Copenhagen and Ghent.

The open kitchen is the beating heart of the restaurant and the perfect stage for the chef-patron. Every dish is cooked using four fire sources, crafted with meticulous precision and a distinctive identity with subtly integrated Japanese influences.

APRON occupies a sleek space close to the Wiener Konzerthaus, its most striking feature an open kitchen that puts the chefs on full display. Chef Stefan Speiser draws on regional Austrian ingredients and unexpected preparation methods to produce five- or seven-course menus that balance visual drama with real depth of flavour. International influences are present but never dominate; the cooking is rooted in a clear sense of place. Service is polished and personable.
With international inspirations woven into every creation, the five- or seven-course set menus are visually stunning and taste amazing.ach plate testifies to precision and artistry. The attentive and polished service adds to the warmth of the setting, making guests feel equally at home and indulged.

Pramerl und der Wolf is one of the most characterful Michelin restaurants in Vienna. Converted from a neighbourhood pub, it retains the warmth and informality of an upmarket inn while delivering seriously creative cooking. There is no à la carte: a surprise tasting menu is the only option, and the kitchen embraces the unexpected — flavour combinations that sound outlandish on paper arrive harmoniously on the plate. The front-of-house team is knowledgeable and genuinely welcoming, making this an ideal choice for diners who want excitement without ceremony.

Aend (meaning “evening” in old Viennese dialect) is the most conceptually ambitious one-star restaurant in the city. Chef Fabian Günzel’s open kitchen — framed by clean lines and exposed brick arches — is the focal point of a minimalist dining room in Mariahilf. Menus run to up to 15 courses, each built around just two or three key components pushed to their absolute limit. Sommelier Simon Schubert’s wine pairings are similarly avant-garde. Aend is not for every diner, but for those attuned to its register, it is extraordinary.
The menu is a masterclass in modern creativity, with up to 15 courses that showcase top-quality ingredients and bold, imaginative techniques. Each dish reflects a harmonious balance of flavours and an artistic touch, perfectly in sync with the restaurant’s refined aesthetic.