The story
Der Stasta in Vienna anchors its menu around traditional Viennese cooking updated through strict seasonality. A family has directed the property for over ninety years, passing down a straightforward philosophy about quality ingredients and steady service. Recent Gault&Millau recognition highlights how consistently the kitchen executes this model. Cooks prioritize regional suppliers and treat Viennese cuisine as a working foundation rather than a museum piece.
The kitchen builds its reputation on precise preparations like the Skipper platter. This combination features seabass, tiger prawns, and salmon trout served alongside rosemary roasted potatoes and a bright lemon mayonnaise. White asparagus from the Marchfeld region arrives during spring and accepts distinct toppings like smoked salmon with bear garlic pesto. These plates demonstrate how familiar ingredients receive exact temperature control and balanced seasoning.
Visitors move between the main dining area and the rooftop terrace known as Wilma. The elevated space offers unobstructed views across the Liesing district while maintaining a relaxed pace for extended breakfasts. A glass door opens onto a shaded garden where families gather during warmer months. This steady rhythm reflects decades of hands on management and consistent guest care.
Recognition
Ambience
Details
History
Liesing is not necessarily known for its high concentration of starred restaurants. That makes it all the more delightful that the family-run Hotel Der Stasta, along with its restaurant, has stood for authentic hospitality and pure indulgence for over 90 years. The premium fish platter “Skipper” featuring sea bass, giant prawn, salmon trout, rosemary potatoes, and lemon mayo is a real standout. The white solo asparagus from the Marchfeld region can be elevated with all sorts of delicacies, such as smoked salmon, wild garlic pesto, and parmesan, or served classically with hollandaise espuma. Weekly menu, lovely outdoor terrace. Address: Lehmanngasse 11, 1230 Vienna, Austria. Contact: 01 865 97 88, hotel@stasta.at, http://www.stasta.at/. Opening Hours: Mon–Sat 11:00–15:00 and 18:00–21:30. Team: Anton Brocic, Head Chef; Philipp Grechenig, Sous Chef.
Location
