Haas Beisl

Traditional restaurant, taken over by Christian Tischler in 2012. The kitchen follows the line of "authentic offal cuisine with an uncompromising commitment to regionality". One of the best addresses for offal such as brains, kidneys or bruckfleisch. Mon-Fri MM, seasonally changing menu. Commented wine tastings. Large selection of Austrian wines (with vintage depth), Schwechat beer and 3 other types of beer on tap. Air conditioning. Outdoor seating for 12 people.

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