Nations on the Table: Austria's New Gastronomic Golden Age

Austrian cuisine is based on hearty, filling meals, with meat dishes such as the famous Wiener Schnitzel or Tafelspitz playing a prominent role. Pastries and desserts such as Sachertorte, Apfelstrudel and Kaiserschmarrn also strengthen the line of classics. Different regions of the country have their own specialties - Styria, for example, is famous for its pumpkin seed oil, while Tyrol and Vorarlberg offer excellent alpine cheeses.

In recent decades, Austrian gastronomy has increasingly focused on fine dining and modern cuisine, represented by world-class restaurants such as Steirereck, Amador and Obauer. Chefs are increasingly moving towards local and seasonal ingredients, sustainability and innovation, which has resulted in extremely colorful and original concepts.

Konstantin Filippou

The restaurant, located in the heart of Vienna, is run by Austrian-Greek chef Konstantin Filippou. During his career, he has gained experience in many renowned restaurants, including Gordon Ramsay, and worked at Arzak in San Sebastián, Spain. These experiences have further shaped his gastronomic vision and technical knowledge. He opened his own restaurant in 2013.

Filippou’s philosophy is that passion for cooking and eating is the most important thing in life. He believes that creating exciting and inspiring dishes, using beloved ingredients with integrity and perfection, is the key to success. Several Hungarian chefs have worked or interned at his restaurant, and Filippou also cooked at the Budapest Gourmet Festival a few years ago.

The chef, who is of Styrian origin and has Greek roots, discreetly combines elements of Hungarian and Greek gastronomy. The restaurant has two Michelin stars, and its cuisine is dominated by minimalism and intense flavors. Filippou's unique style is reflected in the clean presentation and the strong, characteristic flavors, in which seafood and local ingredients play the main role. Meat is either completely omitted from the dishes, or if it appears, it is only as a supporting character. The ingredients used for the extremely modern and contrasting dishes come primarily from Brittany and Scandinavia - for example, Norwegian langoustine, which he serves with cabbage, grapefruit and cochayuyo wild seaweed. The restaurant's interior is also characterized by minimalist, elegant, black and gray tones.

Steirereck in the city park

Steirereck is one of the best-known and most respected Austrian restaurants, located in Vienna's Stadtpark. The restaurant was awarded its third Michelin star in early 2025, under the leadership of chef Heinz Reitbauer.

Heinz Reitbauer was born in Vienna in 1970, the same year his parents opened the Steirereck restaurant. From a young age, he grew up in the world of hospitality and gastronomy, which shaped his career. He studied at the hotel school in Altötting, Bavaria, and then worked as an apprentice in his parents' restaurant, and later with the famous Obauer brothers in Werfen. He trained in the kitchens of several foreign restaurants, and in 1992 he and his family bought a farm and restaurant in Pogusch, Styria, which they opened in 1996 under the name Steirereck / Wirtshaus and Restaurant Pogusch. Here, the emphasis was on local ingredients and regional cuisine.

In 2005, he returned to Vienna, where he took over the management of the Steirereck restaurant in the Stadtpark. Under his leadership, the restaurant earned three Michelin stars and was ranked among the best restaurants in the world. In his kitchen, he represents modern Austrian gastronomy, placing great emphasis on seasonal and local ingredients, often using products from his own farm.

Steirereck is still one of the flagships of modern Austrian cuisine. The menu features ingredients such as pike and catfish, and the à la carte dishes include chicken paprikash.

Oaklet

Doubek is a recent entrant among the stars, having been immediately recognized by the guide with two Michelin stars a few weeks ago.

The restaurant is run by Stefan Doubek and Nora Pein. Despite his young age, Stefan Doubek has already won numerous awards. At 18, he became Austria’s youngest Global Master Chef and worked in renowned restaurants such as the aforementioned two-Michelin-starred Konstantin Filippou, where he held the position of sous chef. He later worked abroad, including at the three-Michelin-starred Jordnær restaurant in Copenhagen. These experiences have shaped his unique cooking style and philosophy.

Nora Pein is at the forefront of the restaurant, ensuring excellent service and a pleasant atmosphere for guests. As a result of her and Stefan Doubek's collaboration, Doubek has quickly become a recognized name on the Viennese gastronomic scene.

The restaurant concept is built around fire and charcoal – different cooking and smoking techniques are used to bring out the natural flavours of the ingredients. The cuisine is based on modern Austrian principles, but there are also strong influences from Scandinavian and Mediterranean cuisines. Doubek pays particular attention to sourcing high-quality ingredients from local producers, and its seasonal menus always showcase the best of the season. Highlights on the current menu include hamachi with XO sauce, Carabinero shrimp, squid, and a chocolate, salted caramel, malt dessert.

Obauer

The Obauer restaurant in Werfen, near Salzburg, is one of the most important players in Austrian high gastronomy. The kitchen is run by brothers Karl and Rudi Obauer, who have been focusing on quality ingredients and creative cuisine for decades.

In 1996, the brothers' restaurant was awarded two Michelin stars, a particularly remarkable achievement considering they had never held a single star before. Over the years, they have published several cookbooks in which they share their culinary philosophy and recipes.

The Obauer brothers' cuisine is characterized by "integrative cuisine", in which regional ingredients and international influences harmoniously merge. Their dishes often combine local ingredients with more distant flavors, for example, catfish served with a ginger, lovage and garlic sauce, creating a meeting of East and West on the plate. The current menu includes ingredients such as pheasant, local cheeses, fig carpaccio, carp, chanterelles and Salzburg beef.

The restaurant is housed in a historic building, some parts of which date back to the 15th century, and combines modern design elements to create a special atmosphere for guests. In the warmer months, guests can also dine in the beautiful garden, where the fresh mountain air and the scent of herbs enhance the gastronomic experience.

Mraz & Son

Mraz & Sohn is a family-run two-Michelin-starred restaurant in Vienna, run by Markus Mraz and his sons. The restaurant’s history goes back several generations of the Mraz family. The founder, Karl Mraz, started his career in his mother’s café and then opened his own restaurant in Vienna’s 20th district. He didn’t initially set out to create a luxury restaurant; his goal was to create a local bistro where he could offer his guests delicious food.

The restaurant was later taken over by his son, Markus Mraz, who took the place to a new level, fine-tuning the gastronomic offer and the standard of hospitality. Markus' two sons, Lukas and Manuel Mraz, also joined the family business, making Mraz & Sohn a true family institution in Vienna's gastronomic life.

The restaurant is known for its avant-garde approach, and the dishes are often surprising – working with unexpected textures and flavor combinations. The tasting menu is not available online – but the surprise-filled menu is always based around the defining ingredients of the season. This philosophy results in exciting dishes such as the Korean-style chanterelle stew – a real taste orgy in which roasted aromas, soft spiciness and rich mushroom flavor are perfectly balanced. The restaurant is modern and elegant, but the atmosphere is relaxed and informal – no one insists on unnecessary formalities.

Amador

Amador Restaurant is one of Vienna’s leading gastronomic venues, founded by the German-Spanish chef Juan Amador. The restaurant opened its doors in 2016 on the outskirts of the city, in an impressive brick-vaulted cellar on the grounds of the Hajszan Neumann winery. This special venue, which can accommodate around 30 guests, has a particularly unique and elegant atmosphere. Juan Amador has operated his eponymous restaurant in several locations throughout his career. He first opened it in the German town of Langen, where he earned three Michelin stars. He then continued his activities in Mannheim, before finally settling in Vienna. His restaurant in the Austrian capital received two Michelin stars in 2017 and a third star in 2019, making it Austria’s first three-Michelin-starred restaurant.

The cuisine of the Amador restaurant represents modern and sophisticated gastronomy, where dishes made from the finest ingredients are served to the table. Juan Amador's Spanish roots and his upbringing in Germany create a unique combination, which is also reflected in his dishes. The restaurant's specialty is that it is located in the working cellar of the Hajszan Neumann winery, so guests can directly enjoy the harmony of local wines and top gastronomy.

The Amador restaurant is therefore a defining player in the gastronomic palette not only of Vienna, but of the whole of Austria, offering a special experience to lovers of fine dining.