About
Not the Vienna you expect.
We cook with regional ingredients and Austrian flavours. Sometimes that means salmon trout as ceviche. Sometimes Tafelspitz and Beiried with semmelkren croquette, bone marrow hollandaise, lovage and root vegetables.
Familiar enough to recognise. Different enough to remember.
The people setting the tone.
Peter Duransky
Chef
Peter cooks with Austrian ingredients and a clear instinct for what comes next. His food is precise, generous and grounded in flavour. Tradition matters to him, but it never gets the final word.
Ask him what to order and he'll probably tell you what he would have himself.
Come upstairs.
Breakfast. Sunday brunch. Dinner. Drinks. Or whatever the day becomes.