About us

Trattoria Antica is a family-run trattoria at Althanstraße 15, 1090 Vienna — in the Alsergrund district, a four-minute walk from Franz-Josefs-Bahnhof and roughly ten minutes from the WU Vienna campus. Two kitchens meet on the same plate: the Italian one, with handmade pasta and Neapolitan-style wood-fired pizza, and the Viennese kitchen (Wiener Küche), with classic Wiener Schnitzel from veal, Tafelspitz, goulash and home-made Apfelstrudel. Alongside, a wine list from small Italian family producers and Austrian winemakers.

Our kitchen works fresh every morning. The Italian side: tagliatelle, pappardelle and ravioli hand-rolled and filled from Italian "00" flour. San Marzano tomatoes from Campania, extra-virgin olive oil from Tuscany, Parmigiano Reggiano DOP. Pizza dough rests for at least 48 hours before being baked at around 400 °C in our stone oven. The Viennese side: the Schnitzel is pounded from veal topside, dredged in flour, egg and fresh breadcrumbs, and shallow-fried in clarified butter — exactly the way Wiener Küche demands. Tafelspitz from beef rump, goulash with potatoes, and to finish, a house-made Apfelstrudel with hand-pulled strudel dough.

Trattoria Antica began with a stubborn idea — that the food we serve our guests should be the food we'd cook for our own family. The pasta is still rolled by hand every morning. The pizza dough rises slowly through the day. The wood-fired oven never quite goes cold. Sit down, pour yourself a glass, and stay a while — la tavola è sempre apparecchiata.

At Trattoria Antica we combine the warmth of an Italian family kitchen with the tradition of the Viennese kitchen (Wiener Küche). Pasta fresh every day, pizza from the wood-fired oven, Schnitzel golden in clarified butter — and a wine list that runs from Piedmont and Sicily through to Austrian winemakers from Burgenland and the Wachau. Italy and Vienna, at the same table.

We want every guest to feel at home. That's what we stand for — every day, every plate.