In 1933 three hussar-officers, Lord Paul Palffy, his cousin Peter Palffy and captain-of-horse Baron Sonjok rented a restaurant in the Weihburggasse 4, which had been a coffeeshop in the years before, owned by Mrs. Ella Zirner. This was the start of the history of the traditional Austrian restaurant "Drei Husaren".

Soon the three hussars realized that the ability to lead soldiers was not very useful for running a restaurant. Therefore, they hired the director of the famous Hotel Sacher, Ignaz Diener, to manage the restaurant. Unfortunately, due to financial miscalculations, the three partners were forced to sell their restaurant to the well known Berlin restauranteur Otto Horcher in 1938.

During the war, business was growing and the "Drei Husaren" became a meeting place for Viennese society. In 1943 Otto Horcher was forced to flee from Vienna. He went to Madrid, where he opened the famous Restaurant Horcher in "Calle de Alfonso", which he managed by himself until he died.

Between 1943 and 1949 the "Drei Husaren" was empty and the restaurant lost more and more of its glamour in the years following WW II. Finally Baron Egon von Fodermayer was the one to take action and he decided to bring these broken walls back to reknown. After two years of renovation the "Drei Husaren" was reopened in 1951. Again the restaurant became the place for the Viennese society and its kitchen was known far beyond the borders of Austria. Egon von Fodermayer managed the "Drei Husaren" until 1979 and after having found the right successors in Uwe V. Kohl and Ewald Plachutta, he resigned.

The Kohl & Plachutta OHG became in the following years dominant in the Viennese gastronomy. In 1987 they bought two more first class restaurants, the "Grotta Azzurra" and the "Hietzinger BrŠu".

In 1993 the partners Kohl and Plachutta separated. The "Drei Husaren" and the "Grotta Azzurra" stayed in the hands of Uwe Kohl. In the same year the "Drei Husaren" changed to a lighter and more modern decoration, without losing its glamour of tradition and Viennese hospitality.

The "Drei Husaren" has always kept to the traditional "Viennese kitchen". The "highest standard of quality" and outstanding service to the guest have always been the principle of the "Drei Husaren".