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Free-from restaurants in Vienna
52 Vienna restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
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Certified kosher under Rabbi Hofmeister (Oberrabbiner of Vienna) with Mehadrin, Chalav Yisrael, and Pat Yisrael standards. The WINA article confirms the owners import kosher cheese from Parma and source kosher wines from Burgenland. The kitchen is dairy (milchig) with no meat on premises.
TIAN Wien is a dedicated vegetarian restaurant — explicitly self-described as 'vegetarisches Restaurant' on its official website. No meat is served on the premises; the kitchen is structurally meat-free. The venue holds a Michelin star, a Michelin green star, and 18 Gault&Millau points, corroborating that this is a serious, committed vegetarian operation rather than a marketing claim.
Veggiezz is a 100% vegan restaurant with multiple Vienna locations. HappyCow explicitly categorises both the Salzgries and Opernring branches as 'Vegan'; hundreds of reviews across both branches consistently describe it as a fully plant-based establishment with no animal products. The kitchen is structurally dedicated to vegan food only.
JOLA operates a 100% plant-based kitchen — Vienna's first dedicated vegan fine dining restaurant. HappyCow categorises it under the 'Vegan' venue type (not merely 'vegan options'), the Michelin Guide confirms 'outstanding vegan cuisine', and multiple independent reviewers describe it as 'fully vegan fine dining' and 'working only with plant based ingredients'. The Michelin-starred carte-blanche tasting menu is exclusively plant-based, with ingredients sourced seasonally and regionally. One HappyCow reviewer noted the owners are not personally vegan; the owner disputed this reviewer's account, and regardless, personal diet choices of owners do not affect the structural fact that no animal products are served.
100% dedicated vegan kitchen ('veganery') confirmed by the official website, the HappyCow 'Vegan' category listing (not 'Veg-options'), and multiple independent reviewers — epn305 explicitly states '100% vegan, organic and homemade', blackbetty states 'All Vegan'. No animal products are used or present on the premises, making contamination structurally impossible.
100% vegan kitchen across all three Vienna locations; no animal products on premises, structurally impossible to contaminate. Official website states all bowls are 'made from plants' with 'plant-based ingredients.' Dozens of independent reviews across both HappyCow listings consistently affirm '100% vegan,' 'alles vegan,' and 'everything is vegan.' HappyCow categorises both locations under the Vegan listing type. Plant-based milks (rice, coconut, oat) used throughout.
Cafe Harvest is described as a fully vegan restaurant by multiple sources. HappyCow lists it as 'Vegan-friendly' and notes 'all dishes on the menu would have been vegan'. A reviewer states '100% vegan'. The Wanderlog page calls it a 'trendy all-vegan restaurant'. One HappyCow reviewer notes cow's milk is available for coffee, but the food menu is entirely vegan. This qualifies as a dedicated vegan kitchen (no animal products on premises for food).
The venue's own website states '100% plantbased & zero-proof' and 'Unsere Küche ist vollständig pflanzlich' (our kitchen is completely plant-based). This means the kitchen is 100% dedicated to vegan food — no animal products on the premises. This qualifies as Tier S under path (i) of rule 1a: a fully dedicated kitchen.
My Secret Garden brands itself as a 'Vegetarisches & Veganes Restaurant' on its own website and schema markup, with no meat dishes on the menu. A community listing on Swipein corroborates the wide vegetarian selection.
Gaia Kitchen is a 100% vegan restaurant. The venue's own website states 'vegan food, handmade, fresh ingredients, unique' and HappyCow lists it as a fully vegan restaurant. Multiple HappyCow reviews confirm all dishes are vegan. This is a dedicated vegan kitchen.
HappyCow categorises the venue as 'Vegetarian' and the menu contains no meat dishes (falafel, wraps, bowls). The kitchen is 100% dedicated to vegetarian cooking; no meat or fish is on the premises.
100% vegan kitchen with no animal products on premises. The venue's official website states '100% vegan' and all menu items are plant-based. This is a dedicated vegan kitchen, structurally impossible to contain meat, dairy, eggs, or other animal-derived ingredients.
Oone is a fully dedicated gluten-free restaurant. Multiple sources (FindMeGlutenFree, Gluto, Spinach) and community reviews confirm the entire kitchen is gluten-free, with reviewers stating 'vollständig glutenfrei' and '100% GF'. No gluten-containing ingredients are on the premises, making cross-contamination structurally impossible.
100% dedicated vegan kitchen — no animal products on the premises. The venue explicitly brands itself "creative. healthy. 100% vegan." and states it avoids all "tierische Zusatzstoffe" (animal additives). Over 60 HappyCow reviewers corroborate the fully vegan kitchen across repeated visits; the Austrian Veganderlust blog independently lists SHIYU among Vienna's best all-vegan restaurants.
Gasthaus Zum Wohl operates a 100% gluten-free kitchen; no gluten is on the premises. The venue's own website describes it as 'Das glutenfreie und laktosenfreie Restaurant Zum Wohl'. Volumes & Voyages independently confirms it as 'the only 100% gluten and lactose-free restaurant in the city', including gluten-free beer brewed specifically for them. A gluten-free diner (Oleanna blog, Jan 2020) reports 'Zum Wohl is a gluten and lactos free restaurant. Here I could choose anything from the menu.' A celiac-specialist travel blogger lists it as Vienna's must-visit dedicated venue for celiacs, distinguishing it explicitly from non-dedicated establishments.
100% dedicated vegan kitchen with no animal products on premises. HappyCow categorises Tau as a 'Vegan' venue (not merely veg-options), established September 2020. Reviewer Puschelbubu explicitly notes '100% vegan' among pros; DanielPauxberger states 'Alles vegan und extrem gut.' The venue's own online menu lists every dish as vegan (or plant-based vegetarisch in context of a vegan kitchen), with mock proteins (Sojafleisch, vegane Ente, vegane Garnelen) confirmed as entirely plant-based across the full menu.
The owner's child is coeliac, which drives the kitchen's gluten-free protocols. The venue has a shared kitchen but uses separate preparation areas, a dedicated gluten-free pasta pot, and different sections in the pizza oven. GF items are clearly marked on the menu and flagged with a small flag when served. Multiple symptomatic coeliac diners report no reactions after repeated visits, though a minority report reactions from shared-oven pizza. Not a dedicated GF facility.
Owner has gluten intolerance/celiac and personally oversees GF preparation. GF menu items are marked; pizza baked on separate aluminum tray (some reports say same oven, some say separate oven); dedicated pasta pot and separate prep area reported. Multiple coeliac diners report no reaction, but several independent reports of getting sick after eating here.
Honest caveat, Multiple independent reports of coeliac diners getting sick after eating here, likely due to shared oven and cross-contamination risk.
The owner/chef Judith Ausserbrunner runs a one-woman kitchen and the venue is described as a 'vegan-vegetarian Slowfood Bistro' with all dishes being vegan (with possible vegetarian add-ons like cheese). Multiple HappyCow reviews confirm 'all vegan' and that even things that normally come with cheese can be made vegan. The owner's personal commitment and the small, single-chef operation provide strong structural safety for vegans.
The Vienna branch (Fabios at Tuchlauben 4-6) offers gluten-free breads and pastas, and a 2015 blog review confirms a coeliac diner enjoyed gluten-free spaghettini without reported reaction. The Chester-le-Street branch (Fabios Chester-le-Street) states gluten-free options are clearly marked on menus, all pasta and pizza can be gluten free, and staff are knowledgeable. However, no source confirms a dedicated fryer, dedicated kitchen, or any accreditation. The FindMeGlutenFree listing for the Dublin branch notes gluten-free pizza bases are available but the establishment is NOT a dedicated gluten-free facility. Given the mix of branches and lack of structural detail, a conservative Tier C (marked menu + aware staff, shared equipment) is appropriate for the Vienna venue specifically, with moderate confidence.
Vegan dishes are clearly labelled on the menu, and multiple HappyCow reviewers confirm the labelling. The venue's own FAQ states vegan alternatives are available and staff can inform guests. However, the kitchen is not dedicated vegan; the menu also lists non-veg items (meat, honey, dairy). No accreditation or insider-led signal was found.
Extensive GF-marked menu—nearly 80% of dishes individually labelled on the official menu—with a dedicated gluten-free fryer confirmed by 40+ community votes on FindMeGlutenFree and corroborated by multiple named celiac reviewers across several independent platforms. Knowledgeable staff documented across sources. Not a dedicated GF kitchen: FindMeGlutenFree explicitly warns it is not a dedicated facility, and one Italian reviewer notes the menu itself states no cross-contamination guarantee. GF schnitzel delivered on a distinct plate as a visual check. The large majority of celiac and symptomatic-celiac diners across dozens of visits report zero reactions.
Atly. com describes Momoya Fusion as 'accommodating gluten-free' with dedicated kitchen space, trained staff, and GF soy sauce available. Community reviews confirm items are prepared separately to prevent contamination, though some cross-contamination risk is acknowledged. The venue's own website does not mention allergen marking on the menu.
Separate gluten-free menu (marked menu) with dedicated fryer and a dedicated prep area within the kitchen. Staff are reported as knowledgeable. The venue is not fully dedicated gluten-free; regular dishes are also served. No formal accreditation from a recognised body.
Spinach guide rates Labstelle as 'Outstanding for vegans' (VFI grade A) and reports a separate five-course vegan tasting menu at dinner plus vegan starters and mains at lunch, with knowledgeable staff. The restaurant is not fully vegan (serves meat and international cuisine), so cross-contamination risk exists in a shared kitchen. No dedicated vegan prep area or fryer is mentioned.
The venue's own website states that gluten-free dishes are available, and it is categorised as a gluten-free restaurant on Wanderlog. No dedicated kitchen or fryer is mentioned, and no accreditation from Coeliac UK or similar body is evident. Cross-contamination risk is acknowledged in a shared kitchen environment.
Vegan Harbour blog identifies two vegan breakfast options and several vegan lunch/dinner dishes (Bruschetta, Spaghetti Aglio e Olio, Pizza Marinara). No evidence of dedicated prep or fryer. The venue's own website does not display allergen markings.
The official menu marks individual dishes with a Vegan icon, and several explicitly labelled vegan variants are offered across sections: Vegan Bolognese, Vegan Crema Di Funghi, Vegan Chicken Alfredo, Vegan BBQ Pollo, Marinara pizza, All'arrabbiata, Classic Bruschetta, Italian Olives. Garlic Bread is listed as 'Vegan on Request'. Kitchen is shared with meat and dairy products throughout.
Café Mozart offers a marked gluten-free menu with several GF cake options (e. g. Rehrücken, Kardinalschnitte, Trüffeltorte) and GF bread/buns. However, it is not a dedicated gluten-free facility; GF cakes are stored in the same display cabinet as regular cakes, often separated only by plastic. Multiple coeliac reviewers report cross-contamination risk, and one reviewer was served the wrong cake and became ill. Staff knowledge varies: some are helpful, others reportedly 'don't care about contamination'. The venue's own website does not mention gluten-free options. Tier D reflects a marked menu with shared prep and acknowledged cross-contamination risk.
GF items are marked on the menu per multiple community sources; FMGF explicitly states this is 'NOT a dedicated gluten-free facility and may not be safe for those with celiac disease. ' No dedicated fryer or dedicated prep area is mentioned in any source. Two celiac reviewers on FMGF confirm GF items are marked and rate the experience positively. One Atly community account (2021) documents a wrong-dish incident: a long-term celiac diner was served a regular roll instead of the ordered gluten-free roll, with reported adverse consequences. Cross-contamination risk should be assumed.
Gluten-free items are marked on the menu; staff are knowledgeable, will clean workspace/change gloves. Shared kitchen, not a dedicated GF facility. Cross-contamination risk present.
Honest caveat, Not a dedicated gluten-free facility; shared kitchen with cross-contamination risk.
Menu is clearly labelled for multiple allergens including gluten; fresh GF bread available; staff appears conscientious. However, the venue is explicitly NOT a dedicated gluten-free facility and shares kitchen space. No accreditation or dedicated prep area reported.
Not a dedicated gluten-free facility — explicitly flagged as such on FindMeGlutenFree. The official menu uses EU mandatory allergen letter codes per dish (A = cereals containing gluten), clearly identifying which items contain gluten; plain steaks and sweet potato fries carry no (A) code, making them candidate GF options. GF burger buns are available (charged extra). Multiple celiac diners report knowledgeable staff. Dedicated fryer evidence is conflicting: one celiac reviewer (6 months ago) specifically states 'Sweet potato fries are made in their own fryer'; another (1 year ago) reports no dedicated fryer. Overall kitchen is shared; cross-contamination risk acknowledged.
Two verified celiac community members on FindMeGlutenFree independently report that gluten-free items are marked on the menu, that GF bread and multiple GF dinner options are available, and that staff are knowledgeable and willing to communicate with the kitchen. LETO is explicitly not a dedicated gluten-free facility; the platform warns cross-contamination risk is present. The official menu pages are entirely image-based and allergen-marking conventions could not be confirmed from scraped text.
GF menu with marked items (Pizza, Dessert) and knowledgeable staff, but pizza is made in the same oven as regular pizzas (on its own tray) and no dedicated fryer is available. The venue is not a dedicated GF facility. Two coeliac reviewers report no symptoms.
Menu marks allergens; multiple celiac and symptomatic-celiac diners confirm a separate allergen-marked menu and knowledgeable staff who explain options. The only gluten-free pasta is penne (no GF pizza). One reviewer noted GF pasta appears to be prepared separately, though this could not be verified due to a language barrier. Kitchen is not dedicated — regular pasta is handmade fresh daily on premises, confirming active gluten handling. Six celiac community safety ratings with no reactions reported. One reviewer flagged that drinks may come with pasta straws — worth querying when ordering.
Shared kitchen (explicitly 'not a dedicated gluten-free facility') with no dedicated fryer, confirmed by community reports. Menu marks all allergens with letter codes; items containing gluten are denoted 'A'. GF bread rolls are served pre-wrapped in plastic to prevent cross-contamination at the table. Multiple coeliac diners across 15+ years of visits report staff take allergies seriously and GF substitutions are available across breakfast and dinner. A manager stated almost all items can be made gluten-free. No accreditation or dedicated prep area.
FindMeGlutenFree listing reports a gluten-free menu with marked items (pasta, bread/buns, cocktails) and knowledgeable staff, but explicitly states the establishment is NOT a dedicated gluten-free facility. Multiple celiac reviewers report positive experiences with no reactions, but shared kitchen and fryer are presumed. No accreditation or dedicated kitchen evidence.
Not a dedicated gluten-free facility. Offers a gluten-free menu with items marked (cakes, dessert, bread/buns). Shared kitchen, no dedicated fryer. Multiple celiac reviewers report positive experiences with clear menu and staff awareness, but cross-contamination risk acknowledged. One review notes that cakes may be baked centrally and not celiac-friendly at franchise locations.
Listed on FindMeGlutenFree with a GF Menu tag and 9 safety ratings; the venue's own FAQ confirms multiple gluten-free dishes and advises diners to inform the service team. No dedicated kitchen, dedicated fryer, or accreditation reported. Cross-contamination risk is acknowledged as the kitchen is shared.
Multiple independent sources confirm extensive vegan offerings. Official website describes 'mostly plant-based, vegan plates alongside select dishes with animal products.' A dedicated vegan blog lists ~15 confirmed vegan dishes across breakfast, lunch, cakes, and dinner. Falter editorial confirms 'viele vegane Optionen.' FMGF reviewers confirm vegan options. Vegan options are clearly identified and communicated. Not a dedicated vegan kitchen — eggs, fish, and dairy appear in select dishes.
At least two dishes are explicitly marked vegan: the 'IL MIO POMO D'ORO' tomato sauce (described as 'Vegan, sweet, light') on the official menu, and the 'Strozzapreti al Ragù di lenticchie' labelled '(vegan)' on the delivery platform. Shared kitchen with egg-based pasta, dairy-heavy sauces (Pecorino, butter), and meat dishes throughout; cross-contamination risk not addressed.
The UK menu page displays a Gluten Free icon on select dishes and provides an Allergen List PDF, indicating a marked menu with GF options. However, the open kitchen concept (pasta and pizza made fresh in shared prep areas) means cross-contamination risk is present. No dedicated GF kitchen or fryer is mentioned. The Austrian site for this branch does not detail allergen practices.
Menu marks several dishes as 'Gluten free' (e. g. Houmous, Cacik, Shakshuka, Lamb liver, Mashed potato). However, the FindMeGlutenFree listing reports no dedicated fryer and a reviewer states the restaurant 'can't accommodate for Celiacs due to the fryer'. Cross-contamination risk is acknowledged.
Menu marks multiple dishes as gluten-free ('Glutenfrei' on individual items). However, the kitchen is small, shared, and likely not dedicated; no accreditation or dedicated fryer is mentioned. A 2019 blog corroborates that many items are labelled gluten-free but offers no information on cross-contamination protocols.
Many vegan options clearly labelled on the menu (e. g., Beyond Burger, Vegan Chicken Nuggets, vegan cheesecakes). HappyCow reviews confirm extensive vegan choices. Kitchen is shared with meat and dairy; no dedicated vegan area.
Marked gluten-free menu reportedly available (separate menu or allergen card), but shared kitchen with acknowledged cross-contamination risk. Staff knowledge varies: some reviews praise awareness and a dedicated fryer, while others report no allergen awareness and no separate menu. Not a dedicated GF facility.
GF menu items (pizza, pasta, brownies) are marked on the menu. A dedicated GF pizza oven is reported by one reviewer, but the kitchen is shared and cross-contamination risk is acknowledged. A verified coeliac blogger explicitly advises against eating here due to the staff's inability to explain cross-contamination measures. Multiple coeliac diners report no symptoms, but the structural evidence points to shared prep and fryer.
Vegetarian options are routinely available — breakfast bowls, avocado toast, hummus dishes and homemade cakes are highlighted across reviews and aggregator listings. Restaurant Guru and FindMeGlutenFree explicitly list vegetarian options as a venue feature.
Offers a gluten-free piadina flatbread as a €2. 80 substitute on most piadina dishes, but the venue's own menu warns that traces of gluten may be present because the piadinas are cooked on the same grill. FindMeGlutenFree community reports confirm a non-dedicated kitchen and no dedicated fryer. A coeliac and a gluten-intolerant reviewer have eaten there with positive experiences but only two community ratings exist.
Has a gluten-free marked menu with GF items selectable via tablet ordering system (burgers, pasta, bread/buns, fries). Two community reports claim a dedicated GF fryer; one counter-report states no dedicated fryer. Explicitly not a dedicated gluten-free facility. Staff knowledge is highly inconsistent — some reviewers found staff careful about contamination; others found staff who did not know what coeliac disease is. One reviewer (Federica Attardi, Gluto) notes the venue 'does not guarantee against contamination.' Cross-contamination risk must be assumed.
Honest caveat, Two independent coeliac reviewers documented receiving gluten-containing food after ordering gluten-free — one reporting ingestion of regular pasta served instead of GF and a physical reaction ruining her trip.
The venue explicitly invites vegetarians to flag their preference at booking and rebuilds the 6-course surprise menu accordingly; aggregator listings tag the venue 'Vegetarian Friendly' and a travel write-up highlights the signature beetroot tartare as a regular vegetarian course. No fixed vegetarian menu — quality depends on advance communication.