The six restaurants at a glance
| Restaurant | Stars | Chef | Cuisine | District | Tasting menu |
|---|---|---|---|---|---|
| Steirereck im Stadtpark | ★★★ (new 2026) [2] | Heinz Reitbauer / Michael Bauböck [2] | Contemporary Austrian [4] | 3rd, Stadtpark [3] | €225 (6c) – €245 (7c) [21] |
| Amador | ★★★ [1] | Juan Amador [6] | Modern creative [7] | 19th, Döbling (wine cellar) [3] | €395 ("HAPPY END") [22] |
| Silvio Nickol | ★★ [1] | Silvio Nickol / Florian Daube [10] | French-inspired creative [10] | 1st, Palais Coburg [9] | 7 or 9 courses [9] |
| Konstantin Filippou | ★★ [1] | Konstantin Filippou [12] | Mediterranean / Greek-Austrian [11] | 1st, Dominikanerbastei [3] | €265 (7c) – €350 (9c) [13] |
| Mraz & Sohn | ★★ [1] | Markus & Lukas Mraz [14] | Innovative Austrian (surprise menu) [15] | 20th, Brigittenau [3] | ~€167 (13c) [23] |
| Doubek | ★★ [1] | Stefan Doubek [16] | Fire-driven, Japanese-tinged [17] | 8th, Josefstadt [3] | €300 (18c) [17] |
The three-stars
Steirereck im Stadtpark
Promoted from two stars to three at the Austrian Michelin ceremony in March 2026; the inspectors cited the "individuality and authenticity" patron Heinz Reitbauer and head chef Michael Bauböck bring to the plate [2].
Research-driven, sustainable, fundamentally Austrian; the menu reinterprets traditional Viennese dishes with herbs from the rooftop garden [5][8]. Ranked No. 33 on The World's 50 Best Restaurants 2025 [5].
Tasting menu €225 (6 courses) or €245 (7 courses), wine pairing €105–120 [21]. ⚠ Closed weekends [3].
Amador
Juan Amador was the first chef in Austria to hold three Michelin stars and held them alone for over a decade until Steirereck joined him in 2026 [7]. The Michelin Guide describes "modern creative cuisine that presents the best products in perfect balance" [1].
Set in the Hajszan Neuman winegrower's cellar in Döbling — "puristically elegant and nobly furnished," sommelier Andreas Katona on the floor [8]. Recent tasting menus have featured carabineiro with ajo blanco, Patagonian toothfish escabeche, turbot with Wachau apricot, and venison with Thai curry [7].
Tasting menu "HAPPY END" €395; three-, four- or six-course options [22][8]. ⚠ Cleverness-forward — one published review notes original combinations are prioritised over straightforward deliciousness [7].
The two-stars
Silvio Nickol Gourmet Restaurant
Inside the five-star Palais Coburg hotel. Silvio Nickol trained under Harald Wohlfahrt, Roger Souvereyns and Heinz Winkler; head chef on the line is Florian Daube; the kitchen has held two stars continuously since 2012 plus 18/20 Gault&Millau [10].
Style is "French-inspired, creative, and precise" — meticulously composed combinations of top ingredients [10]. Format: 7- or 9-course set menu, no à la carte [9].
Wine → ~60,000-bottle Palais Coburg cellar is the single biggest reason to come [9].
Konstantin Filippou
Styrian chef-patron with Greek heritage; opened in 2013, first star 2014, second 2016 [12]. The strikingly modern 7- to 9-course set menu spotlights fish and seafood, with meat in a supporting role; the kitchen balances "Mediterranean clarity with Austrian structure" [11].
Tasting menus: 7 courses €265 (turbot) / €310 (pigeon); 8 courses €285 / €330; 9 courses €350. Wine pairings €135–165 [13].
Next door is the same team's natural-wine bistro O Boufés — useful as a Plan B if the gourmet room is full [12].
Mraz & Sohn
A three-generation Brigittenau family business approaching 30 years; Markus Mraz with son Lukas in the kitchen [8][14]. The format is a 13-course surprise tasting: only the ingredients are announced in advance; no printed menu; chefs introduce each course themselves [15].
Gault&Millau 18.5/20; the dining room — rebuilt by Viennese studio BÜRO KLK in coarse spruce, untreated black steel and clay plaster — has none of the stiffness of typical 2-star rooms [15].
Tasting menu ~€167; 1,040-bottle wine list ranges from southern Styrian naturals to fine Burgundy [23][8][15]. Best value of the six.
Doubek
Vienna's newest 2-star: chef-patron Stefan Doubek (31) jumped straight to two Michelin stars, in record time for so young a restaurant; he came from the same Konstantin Filippou pass listed above [18]. Run with partner Nora Pein [16].
No conventional stove — four wood-fuelled fires drive the kitchen; technique reads as Japanese-inspired precision, fire as the protagonist [19][17]. Heavy on crustaceans; standout dish: king crab leg with brown butter and umeboshi [17].
Tasting menu 18 courses, €300 (10 savoury + 4 desserts + amuses) [17]. ⚠ One published review found the long protein-heavy run "overwhelming" — go hungry [17].
Picking one (decision shortcuts)
| If you want… | Go to | Why |
|---|---|---|
| The newest, most-talked-about 3-star plate | Steirereck | Just promoted to 3 stars March 2026 [2] |
| Maximum ambition, price no object | Amador | €395 tasting; Austria's longest-running 3-star [22][7] |
| A wine cellar to read like a menu | Silvio Nickol | ~60,000-bottle Palais Coburg cellar [9] |
| 2-star at half the typical price | Mraz & Sohn | ~€167 / 13 surprise courses [23][15] |
| Greek/Mediterranean angle, lunch option | Konstantin Filippou | One of the few 2-stars open for lunch [3] |
| Something theatrical and new | Doubek | No stove — only fire; jumped to ★★ in record time [18][19] |
Practical notes
- Weekend booking → only Amador and Doubek take Saturday seatings; Steirereck, Konstantin Filippou, Mraz & Sohn and Silvio Nickol close weekends or open weekdays only [3]. For a Sat-night anchor, the realistic shortlist is Amador (3-star) or Doubek (2-star).
- Lunch → Steirereck (Mon–Fri 11:30–16:00), Konstantin Filippou (Tue–Fri), and Amador (Saturday only) are the lunch options [3].
- Lead time → at the 3-star tier, expect to book 6–8 weeks ahead for a weekend table; Amador's reservation system runs through restaurant-amador.com [6].
- Outside the 2 & 3-star bracket, Austria as a whole has 101 starred restaurants in 2026; Vienna alone holds the country's only two 3-star houses [1].