Lili's Kitchen

“Leckere Speisen und SEHR freundliches Personal.”

ZHENHAO LUO★★★★★

We had a fantastic 15-person banquet here last night and the experience was flawless from start to finish. For such a large group, the variety of dishes was impressive and the portions were incredibly generous, perfectly catering to everyone's appetite. Every dish hit the mark in terms of flavor, but the Candied Sweet Potatoes, Braised Pork Belly, and Typhoon Shelter Prawns were absolute standouts that my colleagues and I thoroughly enjoyed. The restaurant handled our large gathering with ease, providing professional service and a well-paced flow of food. The lady boss was exceptionally warm a

Jason Walker★★★★★

Absolutely amazing dining experience! You can truly tell that every dish is prepared with great care and attention to detail. The ingredients are incredibly fresh, and the flavors are perfectly balanced and rich. The owner is extremely kind and welcoming, which makes the whole experience even more enjoyable. The service was flawless from start to finish — attentive, friendly, and professional. Highly recommend this place if you’re looking for high-quality food and a warm, genuine atmosphere. I will definitely be coming back!

Laura Schmitt★★★★★

This is probably THE BEST Chinese restaurant for its variety that we have found in Vienna - and what’s incredible is they do an Inner Mongolian style lamb rack just as well as they do famous Southern Chinese dishes including outstanding Yangzhou Fried Rice. We spent our child’s birthday here and they were wonderful - they even had the chef slice us happy birthday out of carrots for the cake and put on music to sing. Top food quality, top service and a great environment - especially welcoming for children. Can highly recommend!

GH★★★★★

Drawn by its reputation, I found the restaurant’s interior dominated by rich brown solid wood—elegant, spacious, and bathed in natural light through spotless windows. We ordered the steamed sea bass, seasonal greens, and cold marinated eggplant, accompanied by a pot of chrysanthemum tea. The culinary execution was superb: • Steamed Sea Bass: Fresh, tender, and delicate. • Stir-fried Greens: Cooked to perfection with just the right amount of "wok hei." • Cold Eggplant: Deeply flavorful and perfectly seasoned. Topping it off with a few cups of chrysanthemum tea—fragrant and subtly sweet—made for