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Press comments

Things are really rustic in this traditional inn, where the pub culture is still practiced authentically. So of course there is a regulars’ table here, tried and tested dishes from grandma’s kitchen and freshly tapped beer. The range of wines is surprisingly large and one of the best addresses in Vienna when it comes to offal.

(Gault & Millau)

A consistently recommended address for fans of typical Viennese cuisine from the past, including many offal dishes. A real treat. Many Austrian wines.

(Falstaff)

A Beisl can hardly be more Viennese.
In the Haas Beisl there is traditional Viennese cuisine. The fine art of innards is also mastered.

(Herbert Hacker, Format)

The “Haas Beisl” is a refreshingly untouristy Viennese attraction for people who are not afraid to venture into the hardcore areas of Austrian cuisine.

(Klaus Kamolz, Profil)

An inn right out of the tourist guide: The Haas Beisl

(Hans Brenner, Die Presse)

In combination with an impressive wine list, this understated inn is beautiful proof of the liveliness and variety of Viennese cuisine.

(Severin Corti, Der Standard)

Verweise im Netz

The Beisl was founded in 1935 by Anton Karall and taken over by his daughter Inge Haas in 1968 – since then it has been called the Haas Beisl. From 1990 it was managed in the third generation by Georg Haas and finally sold in 2012 to the chef Christian Tischler (previously in the Schwarzer Adler at toque level) and the restaurateur Gerald Schedl. Schedl also runs the Gösserbräu in Ottakring.
The new operators also feel committed to traditional Viennese cuisine through and through. The very extensive offal cuisine and all other classics, such as roast beef or baked bat, are among the best you can get in Vienna.

Kochgenossen (Haas Beisl / Wien 5 – Kochgenossen)

Tripadvisor (HAAS BEISL, Wien – Restaurant Bewertungen)

Traditional inn, taken over by Christian Tischler and Gerald Schedl in 2012. In the kitchen, the line “authentic Beislküche with an uncompromising commitment to regionality” is followed. One of the best addresses for offal such as brains, kidneys, boiled meat, etc.; Mon–Fri MM; seasonal changing menu; commented wine tasting (see website for dates). There is always a winemaker menu. Large selection of Austrian wines (with depth of vintage), Schwechater beer and 3 other types of draft beer. Air conditioning. Schanigarten for 12 people.

FALTER (Haas Beisl – WIEN, WIE ES ISST – Falter Lokalführer)

A real Viennese pub with just such a kitchen – the seasonally changing dishes taste like from grandma’s cooking pot. Good offal, from Beuscherl to liver. The wine list is also impressive.

Falstaff (Haas Beisl in Wien)

Check out the menu at Haas Beisl and explore the popular dishes people are craving! From appetizers to something sweet, take a look at what’s in store for you when you book a table at Haas Beisl. You can even check out the prices so you know what to expect, besides the flavours. Browse the menu highlights from Haas Beisl and when your mouth starts to water, so you can get in on the flavour action. Mmmm we’re getting hungry already…

Quandoo (Menu and prices at Haas Beisl, Vienna | Quandoo)