The story
At Restaurant Eckel in Vienna, the kitchen has dedicated itself to refined Austrian cuisine since 1901. Maria Zarl-Eckel currently guides the service line, building upon techniques documented by her grandfather Julius and father Hans Eckel in their celebrated mid-century cookbooks. The operation prioritizes honest preparation and reliable technique over fleeting trends. This steady hand ensures that every plate reflects a deep respect for established culinary methods while leaving room for quiet seasonal adjustments.
Diners often begin with the robust Grießnockerlsuppe or return specifically for the crisp Backhendl. The menu also highlights the Pfannkuchen Rothschild, which mimics a soufflé texture when paired with fresh berries. Rather than forcing complex presentations, the kitchen isolates the inherent flavors of each component. This commitment to straightforward Austrian cooking extends to savory dishes like the Grammelknöderl and a recent Gault&Millau rating of fourteen points confirms the consistency.
The original dining space retains dark wood paneling and seats roughly forty guests who appreciate unhurried conversation. Sliding glass doors connect directly to a shaded courtyard where mature linden and chestnut trees provide summer relief. Behind the scenes, Werner Zarl maintains a cellar featuring nearly four hundred labels from European vineyards alongside selections from Burgundy. Guests frequently pause at the traditional bar area to sample individual pour recommendations before settling into their meals.
Recognition
Ambience
Details
History
The Eckel website plays with numbers: “66 dishes, 354 wines, 152 seats, 1 beer garden,” is what you can read there. And it feels like every single one of the 66 dishes in this well-kept urban country inn tastes truly excellent. Classic cuisine is cherished here, represented by the rich semolina soup, the crispy fried chicken, and the fluffy-spiced lard dumplings. From the “exciting” section, we note the finely marinated artichoke salad with shrimp, the seasonally impressive creamy wild garlic spinach, and the young roe deer, which stands for exceptionally tender meat quality. As an alternative to crepes, the pancake is recommended – it’s almost like a soufflé and available with strawberry or nut-chocolate filling. With 354 wines, there’s naturally always something suitable in the cellar. Address: Sieveringer Straße 46, 1190 Vienna, Austria Contact: 01 32 03 21 8 gast@restauranteckel.at https://www.restauranteckel.at/ Opening Hours: Tue–Fri 11:30–14:30 and 18:00–22:00, Sat 11:30–15:30 and 18:00–22:00 Team: Maria Zarl-Eckel, Chef
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