Currently the talk of Vienna's dinner tables, Guesthouse Brasserie has bagged Markus Leitner as chef and was fitted out by Terence Conran, who is also responsible for the attached hotel. But what kind of hotel and brasserie it is? Modern and minimal with retro touches. Classy, high-end food may come out of the kitchen, but this eatery is still welcoming and warm, not least thanks to the bread baking ovens firing up all day to warm fresh pretzels.

Attached to the Museum of Modern Art (MAK) is Salonplafond. Formerly the Österreicher im MAK, Salonplafond is a modern take on the traditional Viennese tavern. It features a hidden patio garden with an outdoor bar and serves fresh seasonal and regional food.

Tasteful and refined, Skopik & Lohn caters to the rich and the stylish traveller who wants the very best from their Vienna experience. The cooking is elegant and playful, with a few traditional Austrian favourites thrown into their 1920s NYCesque cuisine (think schnitzel with fresh salads and foams). Décor is dramatic and modern, with chaotic black paint splashed up the ceiling. The wine list is extensive, and deserts are varied and exotic.

With simple Spanish ambience and a sweet pavement seating area, this restaurant serves up some seriously good vibes and even better tapas. The menu features many excellent small dishes, such as fried fish fritters with aioli, fried garlic and chilli shrimp and spicy Spanish sausage in a red wine sauce. Reservations recommended.

Situated down by the Donau Canal, you'll find customers from every walk of life in Motto, from TV stars to office workers. Top-quality staff, modern cellar surroundings and live DJs make up a relaxed but convivial atmosphere, but it's the Austrian, Asian and Mediterranean menu that keeps this place full. Brunch here is also lovely, offering everything from sweet options (waffles, French toast and granola) to baked sweet potatoes and a particularly unusual dish of egg and pineapple on toast. Evening dining reservations recommended.

Of the many Beisl (traditional beer taverns) that dot Vienna, Ubl ranks among the finest. Though retaining the dark-wood wall and floor panellings reminiscent of such establishments, it also has a refined, dining atmosphere with a good list of quality Austrian wines. Order from a small but well-thought-out menu filled with Viennese classics; though it's hard to go wrong with the Tafelspitz (boiled beef in a broth, served with horseradish) or Wiener Schnitzel (breaded veal). It has a lovely garden for summer.

Veggies may struggle in a city full of schnitzel and pork, but this doesn't have to dampen your spirits. Wrenkh, Vienna's top vegetarian restaurant and (designer) bar, serves excellent seasonal food to a young and trendy crowd. Expect dishes such as asparagus cream soup, Greek rice-shaped pasta, mushroom 'Schnitzel' and Chia-pudding. They also serve a few excellent fish and meat options. If you enjoy the food enough, Wrenkh even does evening cookery classes teaching the art of their unusual cuisine.

Within the green and vineyard-cloaked district of Grinzing, in the northern stretches of Vienna, is Zawodsky - a lovely traditional Heuriger (wine tavern). It boasts a charming and pretty garden, full of apple trees and picnic tables. Summer is the best time to visit, as the foliage will offer ample shade from the sunny sky. A cosy evening, however, in autumn or spring, is also lovely, with indoor tables offering a welcome perch from the chill. The tart wine served is best mixed with soda water (a common practice at a Heuriger), while the hearty buffet, which offers fresh spreads, breads, salads and roast meats, requires more than one visit. There's occasional live music.