At Gasthaus Grünauer, culinary traditions from Vienna, Bohemia, Hungary, and Southern Burgenland naturally converge. The cooking is guided by experience and a sure sense for what feels right in the moment — without fixed recipes, but with deep knowledge of ingredients, seasons, and their connections. Katja Grünauer continues this way of cooking as it has been practiced in the house for generations.

The rooms tell the same story. An old wooden bar, worn floorboards, and simple furnishings characterize the image of a Viennese tavern, a sight rarely found today. Familiar dishes such as boiled beef, goulash, or Wiener Schnitzel are served, as well as offal, which is hardly offered anymore. The wine cellar is impressively stocked and entirely focused on Austria. Grünauer is a place for guests who take their time — and for all who wish to understand Vienna through its cuisine.