Yes, Vienna is in Austria, but Austrians are ethnically Germans. In general, Austrian German food is interesting in that, having once been part of a large Central European empire, the cuisine shows a lot of influence from Hungary, Italy, Switzerland, the Czech Republic, Slovakia and the Balkans. The standard pork and sauerkraut can be found everywhere, but in general food there tends toward the spicier, with plenty of paprika, and Gulasch/gulasch soup is very popular. Wild game, such as deer and boar, is common and quite tasty. Roast chicken is big and of course Schnitzel reigns supreme, with varieties made using veal, pork, chicken or turkey and all kinds of different sauces and toppings added.
Figlmueller is a Viennese restaurant famous for its schnitzel, which is so big it covers the entire plate.
It's a shame you weren't able to find anything to your liking in Munich. Munich also has a number of great restaurants. One of the things I miss most about Bavaria and Austria are the sausages. The bratwurst and kaesekrainers (kind of like a Slovenian-style kielbasa with bits of swiss cheese) were awesome and so much tastier than anything made by Johnsonville. Served with spicy mustard and a crusty roll called a Semmel (like a kaiser roll with the crust of a baguette), delicious!