Reservations Voucher

Menu

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Dinner menu

  • Celery "ripe" and "young"
    • Chicken bouillon, roasted celery seeds
  • Suckling pig
    • Head, chin, cheek
  • Beef marrow and lettuce
    • Woodruff vinegar, dried herbs
  • "Onion goulash"
    • Radish, goulash flavour
  • Leek and cheese
    • Steamed leek, pickled kohlrabi 
  • Camomile with mustard
    • Frozen whey, cucumber
  • Fogasch "Wiener Panier"
    • Pikeperch, roast chicken, parsley
  • Eggplant with "celery coal"
    • Spruce needle vinegar, mint
  • Rhubarb tartlet "Johanna Maier"
    • Spruce needle vinegar, mint
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Select your menu

You can decide on the length of your culinary excursion.

Wine menu
85 67 50

All prices are in euros and incl. VAT.

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Emancipatory cooking

Our head chef Sebastian Frank considers all products equal. For him vegetables, meat and fish are all actors on an equal footing that can take on various roles depending on whether they are used to spice up a dish, lend consistency or play the lead. 

Sebastian describes his approach to cooking as "emancipatory". He breaks traditional conventions associated with certain products and "frees" them. 

Quality and being conscious of how food is grown, prepared and cooked are crucial. He focuses on products from his home region in Austria, but also cultivates herbs and other plants on his roof terrace for use in the restaurant kitchen. He has developed a very individual style of cooking with vegetables and his exacting, pioneering cuisine soars and crosses boundaries.