At Wildling on Laudongasse, what comes to the table is whatever the season has to offer: Austrian tapas for sharing, sometimes plant-based, sometimes hearty. There is no fixed menu. Gault&Millau rates the restaurant in its 2026 edition with two toques and 14 out of 20 points.
The kitchen cooks to its own motto: “Wild. Homemade. Regional. Simply brilliant.” Familiar Austrian flavours meet ferments, acidity, spice and textures that give the familiar a fresh twist.
Several plates are served at once, for tasting and passing around. What is at hand gets used, and as much of it as possible. The menu changes with the season and with what the producers deliver.
The principle is clear: instead of one main course per person, the middle of the table is the focus. Everyone who eats along tries everything.
House-Made in the Glass Too
With it come natural wines, cocktails such as the Kimchi Bloody Mary and plenty of house-made things: ferments, syrups and Wildling's own vermouth.
The alcohol-free selection is taken just as seriously. The standard of taste does not change just because there is nothing strong in the glass.
Inside, Downstairs and Outside
You can eat in the restaurant, in the vaulted cellar or in the garden. The table is allowed to fill up, everything is shared anyway, and ordering more is expressly encouraged.
The flexible room concept also makes the house bookable for private parties and company evenings. If you book and quote the voucher code, you get a dessert on the house.
