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Lunch menus in the Baden district

Where can you get a hot lunch today, and what does it cost? Here are the weekly menus of restaurants in the area – with dish, price and serving times. No adverts, no ratings: only what is on the menu.

Illustrative image · Photo: Leo Kobes

At the weekend

The restaurants’ lunch menus run from Monday to Friday. Below are the menus for the current or coming week.

The weekly menus

There is no weekly menu for this selection at the moment. Show all towns

Also open at lunchtime

These restaurants have a lunch offer on their regular menu but do not change it every day. Prices are taken from the most recent menu we read.

Weinbau Heuriger Bernd und Doris Sunk

Bad Vöslau · Mittagsteller

Mittagsteller€9,50

Good to know

Where the information comes from: The restaurants publish their lunch menus themselves. We collect them here and keep them up to date – each menu says when it was last checked and links to the original.
Why the dishes are in German: We show every dish exactly as the restaurant writes it and do not translate it, so nothing gets lost or changed on the way. The glossary below explains the words you will meet most often. If in doubt, the staff will be happy to explain.
Why some restaurants are missing: We only list what a restaurant publishes itself. A lunch menu that only hangs on the door is not here. Do you run a restaurant with a lunch menu? Let us know (in German) and we will add it.
What a Tagesteller is: A lunch dish that changes every day and comes at a fixed price, usually Monday to Friday and often only until 2 or 3 pm. The kitchen cooks a larger batch of one dish, which is why it costs less than the same dish from the regular menu. If you want to be sure, call ahead – on some days the dish has run out before 2 pm.
Prices without guarantee: Menus change at short notice and public holidays shift everything. If in doubt, what is written in the restaurant applies.

Glossary: words on Austrian lunch menus

Tagessuppe: Soup of the day. Often included in the lunch price (mit Tagessuppe, inklusive).
Tagesteller, Mittagsmenü: The daily lunch dish or set lunch at a fixed price.
Erdäpfel: Potatoes. Erdäpfelpüree is mashed potato, Petersilerdäpfel are boiled potatoes with parsley, Erdäpfelsalat is potato salad.
Knödel: Dumplings, for example made of bread (Semmelknödel, Serviettenknödel) or potato (Erdäpfelknödel).
Schnitzel, gebacken: A thin escalope, coated in breadcrumbs and fried. Gebacken on a menu means breaded and fried. The menu usually says which meat is used.
Faschiertes, Laibchen: Minced meat; Laibchen are flat patties.
Rotkraut, Sauerkraut: Red cabbage; sauerkraut (fermented white cabbage).
Preiselbeeren: Lingonberries, served as a sweet-sour side.
Gansl: Goose. In autumn many restaurants serve it around St Martin’s Day (11 November).
Vogerlsalat, Blattsalat: Lamb’s lettuce; mixed leaf salad.
Kaiserschmarrn: A thick pancake torn into pieces and dusted with sugar, usually served with fruit compote.

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