Österreicher im MAK

This former café attached to the Museum of Modern Art (MAK) was given a revolutionary culinary makeover when one of Austria's seminal chefs, Helmut Österreicher, took charge of the kitchen in early 2006. Now the menu resides in the 'modern Viennese' category, which equates to new takes on old plates; you'll still find wiener schnitzel , tafelspitz (boiled beef), and zwiebelrostbraten (beef and onion roast) here, but they're lighter versions of grandma's recipes in both size and calorie-count. Dishes employ ingredients in season (pumpkin and wild meats feature heavily in autumn, asparagus in spring), and the sleek décor only helps smooth digestion.