Schnitzel, Kaiserschmarrn and Plenty of Icing on the Cake
«This city is a scream, it is high and modern. Everybody loves its scent, everybody likes it.» This is how singer-songwriter Rainhard Fendrich phrased his homage to Vienna. We share his enthusiasm, because we love the sheer diversity of the Austrian capital: the opulent Belle Époque façades in the First District, formerly court-appointed retailers like Knize and Loden Plankl, the bustling Naschmarkt, the Secession museum with Gustav Klimt's Beethoven frieze, and of course the Austrian cuisine, that has rid itself entirely of a sugar-coated past.
10 Tips for a Smashing Weekend:
Tip no. 1: The Sacher – Surely the Most Viennese of any Hotel in the Austrian Capital
This luxury hotel was opened in 1876 by one Eduard Sacher, son of the creator of the Original Sacher-Torte, and has recently been given a thorough and contemporary once-over by French interior designer Pierre Yves Rochon. The Hotel Sacher is rather special, a veritable Viennese institution with close ties to the city's society and history. What makes this place so fascinating is its very own, unmistakeable atmosphere. You will see artwork here that some museum curators would give their right arm for.
Tip no. 2: Guesthouse Vienna – Your Perfect Base Camp
The Guesthouse Vienna is an elegant place to stay for those who wish to explore the city and mingle with the locals but like their privacy at the same time. Rooms of the «Deluxe» category have fancy window seats fitted into the large windows. The window recesses pay tribute to Vienna's traditional bay windows.
Tip no. 3: Topazz – a Boutique Hotel with an Unmistakeable Identity
Elegant 1930s design behind the hotel's signature oval windows. Casual, stylish and – above all – different! Heavy curtains, sinuously curved armchairs and funny lamps complement the stylish amalgam of Art Deco and boudoir chic. If you appreciate stage set design, you will fall in love with the Topazz.
Tip no. 4: Lamée – like a Film Set from the 1930s!
Polished wainscoting complete with elegant tassels and brass trimming, honey-coloured walls and curtains create a glamorous atmosphere in the rooms. The Hotel Lamée represents a well-done homage to the 1930s.
Tip no. 5: Steirereck – the Hallmark of Austrian Cuisine
The Steirereck is the best-known restaurant in Vienna or indeed anywhere in Austria. In 2014, the filigree glass cube in the parklands of Stadtpark was completely redone. Plenty of glass, serrated wood-panelling, Styrian cement floors, and Danubian sandstone combine to create a new expansive ambience. What you find on your plate is modern Austrian cuisine that puts the product front and centre. Making no secret of his deep respect for the land, Heinz Reitbauer uses regional produce to compose sophisticated dishes and classic such as Wiener Schnitzel from milk-fed calves.
Tip no. 6: Kussmaul – Sassy and Eclectic
Lobster creation at the Kussmaul
Mario Bernatovic, former chef at the «Motto am Fluss» restaurant, is a figure well known in Viennese gastronomy. When he opened the Kussmaul in summer of 2014, it was a dream come true for him – running his own restaurant. Mario Bernatovic is very passionate about sustainable regional produce. Everything is homemade – from stock, to bread, and all the way to hand-crafted chocolates.
Tip no. 7: Konstantin Filippou – Straightforward and Innovative
Rather inconspicuous from the outside, the interior design and dishes at the restaurant of Konstantin Filippou are as bold as they are neat and simple. In 2015, Konstantin Filippou was awarded a Michelin star in honour of his straightforward cuisine.
Tip no. 8: Hot Hype – Fabios
Restaurant Fabios
Fabios is a fine Italian restaurant that has for some time been one of the trendiest places for Italian cuisine in the Austrian capital. Owned by Fabio Giacobello, it is very stylish and a popular stage for seeing and being seen. Be sure to make reservations!
Tip no. 9: Julius Meinl am Graben – Having Breakfast at the Delikatessen
If you love breakfasting in style, reserve one of the two coveted window recesses, these being tables no. 3 and 6, on the first floor up of the delicatessen Julius Meinl am Graben. Whatever you fancy, it is bound to be listed on the exhaustive breakfast menu.
Tip no. 10: Meierei – Kaiserschmarrn, Topfenstrudel and All the Rest of It
The Meierei serves strudel fresh from the oven every hour, while also offering a wide variety of other pastries, and 120 different kinds of cheese. Perfect if you have a sweet tooth or simply crave a little something in between.
Ready for more? We have compiled 303 hotel and restaurant tips for you on pillowandpepper.com – each one of them tested in person, on location.
We wish you plenty of fun planning your next trip and a sumptuous holiday season!