Websites for restaurants, bistros and wine taverns. Your site has three jobs: say what is on, whether you are open and whether a table is free. Everything else is decided at the table.
A PDF opens in its own window, you zoom in, out and then go back. Most people give up before that. At that exact moment the guest is still on the street and picks the place next door.
What sits inside a PDF barely surfaces in search. Someone looking for your dish and your district will not find you, even though it has been on your menu for years.
A menu as text takes two minutes to change, a PDF has to be laid out again. That is why so many restaurant sites still show last spring.
A lunch bistro needs a different site than a place with fixed seatings, and a wine tavern a different one again. Open the concepts in the window or fullscreen. All three are design studies by creatingfaces with fictional businesses.
Bright surfaces, a warm red and the daily menu first. This direction suits neighbourhood places with a lunch trade where the offer changes daily and guests arrive on foot.
Dark green, a serif and a lot of calm. Made for fine dining with fixed seatings and a set menu. The evening is explained before anyone reserves.
Warm tones, round shapes and the opening date larger than the name. This direction is for wine taverns and seasonal places where the key question is simply whether they are open today.
KARTE // KEIN PDF
Dishes sit on the page as real text, with prices. That loads instantly, works on every phone and means your food actually appears in search.
OFFEN // JA ODER NEIN
Closing days, kitchen hours, holidays and vacation belong at the top, not under contact. Anyone standing at a locked door does not return and tells others.
TISCH // DREI FELDER
Name, time, number of people. No sign up, no app, no confirmation email full of ads. In the evening nobody picks up the phone in the kitchen anyway.
Against music that starts when the page opens. That was an idea twenty years ago and today it is the fastest way to lose someone sitting in an open plan office.
Against stock photos of other people’s food. Guests compare what is on the plate with what they saw. An honest photo of your own plate, even taken on a phone, beats a perfect foreign one.
And against keeping the menu only on Instagram. That reaches people who already follow you. Anyone searching fresh lands on Google, where the same old page has been sitting for two years.
Figures from keyword research for Austria, as of August 2026
No image carousel answers these four questions. That is why we start every hospitality site with the answers and build the design around them.
A professional website usually costs between 2.500€ and 8.000€. A compact site with design, menu, opening hours and contact starts at around 2.500€. With reservations, several locations and a daily changing menu, local search engine optimisation and a custom design it is usually between 4.000€ and 8.000€. The offer is a fixed price, not an estimate.
Yes, and with a changing menu that is the single most important point. You get an area where you edit dishes and prices like a text field. Whoever does it in the business needs no training and under ten minutes.
Usually a simple form with name, time and party size is enough, arriving as an email and optionally as a message on your phone. A system with a table plan only pays off once several people take reservations at the same time.
We link to them if you are listed there. We do not rebuild them, because portals take commission and your own site is the channel where you pay none. Both work well side by side as long as it is clear what can be done directly.
Through cuisine and district, for example a bistro in the first district. On top of that comes the Google Business Profile with correct opening hours, which for restaurants often brings more guests than the website itself. We set up both.