The story
Pichlmaiers zum Herkner brings contemporary Viennese tavern cuisine to Vienna under the direction of chef Roman Artner. The kitchen treats local ingredients with quiet ambition, shifting steadily toward certified organic produce for everything from mussels to veal. Gault&Millau recognized this grounded approach with a 14.5 score last year, noting how the menu balances time-honored recipes with subtle Mediterranean touches. This distinct take on Austrian cooking respects local traditions while embracing modern techniques.
The menu centers on familiar anchors reinterpreted without fuss. The Wiener Schnitzel relies on carefully sourced veal and earns consistent praise as one of the finest versions in the city. Trout lovers encounter a terrine served alongside perfectly cooked Beluga lentils, while the vegetable plate transforms cauliflower through multiple precise heat applications. Seafood options like the skrei dish pair lightly smoked celery with puffed pork skin for contrasting texture.
Dining moves onto a two-tiered terrace situated in the leafy center of Vienna, functioning more as a neighborhood living room than a formal dining room. Regulars, families, and passing travelers share long tables where conversation flows as easily as the seasonal wine list. The owners describe their concept as old food made new, prioritizing honest hosting over theatrical presentation. Monthly tasting journeys and structured wine pairings extend the evening beyond standard service hours.
Recognition
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Here, Roman Artner serves both contemporary, tradition-conscious inn-style cuisine with particular expertise in offal, as well as creative dishes with Mediterranean influences. It is particularly pleasing that the menu increasingly features organic products: from mussels to the veal for the Wiener Schnitzel—one of the best in the city and certainly worth the trip to Hernals alone. The lake trout terrine is served with perfectly cooked and marinated beluga lentils. Vegetarians are also well catered for: the kitchen creatively interprets "Viennese Cauliflower" using various cooking methods. The cod with smoked celery, smoked broth, and puffed pork skin makes perfect sense in terms of texture and flavor—a sensational combination. The green salad with a marinade so good it brings you to your knees is also extremely delicious. Address: Dornbacher Straße 123, 1170 Vienna, Austria Contact: 01 4801 228 | pichlmaiers@zumherkner.at | https://www.zumherkner.at/ Opening Hours: Thu–Mon 18:00–24:00 Team: Roman Artner, Chef | Christiane Pichlmaier, Maître d'
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