Vienna’s fine dining scene continues to evolve, but few restaurants capture imagination quite like Konstantin Filippou. Holding two Michelin stars and renowned for its seafood-focused cuisine, the restaurant has indeed become one of the Austrian capital’s most sought-after dining destinations. On May 10, we experienced a tasting 9-course menu with a non-alcoholic pairing, a thoughtful addition that deserves as much praise as the food itself.
From the moment we arrived, there was an immediate sense of calm sophistication. The dining room feels intimate rather than intimidating, luxurious without unnecessary extravagance. Every detail is designed to keep the spotlight where it belongs: on the plate. And guess what, we have not been disappointed.
Prologue
Bread and Butter of Roasted Onions
The evening opened with what might sound like a simple gesture, but one that immediately set the tone. The roasted onion butter delivered deep caramelized sweetness and incredible richness. It was comforting, elegant, and impossible to stop eating.
Appetizer
We enjoyed a mise en bouche that perfectly set the tone for the rest of the dinner: tasteful, surprising and definitely made with a high level of cuisine mastery. Brilliant way to start the journey!
Main Journey
Gillardeau Oyster
Pear. Artichoke. Estragon Anglaise.
The first seafood course showcased one of the world’s finest oysters. The sweetness of pear and the herbal notes of estragon anglaise softened the oyster’s natural salinity, creating a beautifully balanced introduction to the menu.
Sardine
Mussel Remoulade. Beer Radish.
This dish demonstrated the kitchen’s ability to elevate humble ingredients. The sardine was rich and silky, while the mussel remoulade added depth and complexity. The beer radish provided a welcome sharpness that tied everything together.
Iced Amalfi Lemon
Caviar. Fermented Rice. Brown Butter.
One of the most memorable dishes of the entire evening.
The icy freshness of Amalfi lemon collided with luxurious caviar, while fermented rice added subtle complexity. Brown butter brought richness and warmth. The contrast between hot and cold, rich and bright, familiar and unexpected made this a standout course that perfectly captured Filippou’s creativity.
Langoustino
À la Crème. Bouillon Noisette. Grapefruit. Cochayuyo.
The langoustino was cooked perfectly, retaining all of its natural sweetness. Grapefruit added freshness and acidity, while the hazelnut-infused bouillon created remarkable depth. Every component worked in harmony without overshadowing the shellfish itself.
Pike Perch
Asparagus. Anchovies. Vin Jaune.
This course highlighted the restaurant’s confidence in restraint. Delicate pike perch met spring asparagus and the savory intensity of anchovies, while Vin Jaune added a subtle layer of complexity. Elegant and beautifully balanced.
Dry-Aged Salmon Trout
Eel. Salted Carrot. Sauce Albufeira.
Arguably the star of the savory courses.
The dry-aging process gave the trout extraordinary texture and concentration of flavor. The eel added richness, while the salted carrot introduced a gentle sweetness. Combined with the luxurious sauce Albufeira, the dish felt both comforting and refined.
Saddle of Venison
Grape. Seafood Toffee. Vine Shoots.
The menu’s most substantial course was also one of its most intriguing. Perfectly cooked venison was paired with grapes and vine shoots, but it was the seafood toffee that sparked curiosity. Somehow bridging land and sea, it was unexpected yet completely coherent within the story of the menu.
Epilogue
Pineapple
Coconut. Meringue.
After the richness of the savory courses, this dessert brought tropical freshness and lightness. The pineapple was vibrant and juicy, while coconut and meringue added texture and sweetness without overwhelming the palate.
Halva
Elderberry. Crispy Chocolate.
The final dessert delivered a richer, more comforting conclusion. Nutty halva paired beautifully with elderberry and crisp chocolate, creating a sophisticated finale that lingered long after the last bite.
The Non-Alcoholic Pairing
One of the most pleasant surprises of the evening was the non-alcoholic pairing.
Too often, alcohol-free pairings feel like an afterthought in fine dining. Here, they were treated with the same level of creativity and precision as a wine program. Each pairing felt intentionally crafted to complement the flavors of the dishes rather than simply accompany them.
For guests who do not drink alcohol, finding a restaurant that invests this much effort into the pairing experience is incredibly refreshing. So for us it was among the most impressive non-alcoholic pairings we have experienced and a major highlight of the evening.
Service & Atmosphere
Service throughout the dinner was polished, attentive, and effortlessly professional. Explanations were informative without becoming overly formal, and the pacing of the meal felt perfectly judged.
What stood out most was the absence of pretension. Despite its international reputation and Michelin recognition, Konstantin Filippou remains welcoming and genuinely focused on hospitality.
Final Thoughts
Konstantin Filippou is not a restaurant built on theatrics. Instead, it relies on exceptional ingredients, technical mastery, and thoughtful creativity. The menu unfolds like a carefully written story, moving seamlessly from the sea to the land and finally into a beautifully balanced sweet finale. Definitely one of the best culinary experiences we ever had!
The iced Amalfi lemon with caviar, the dry-aged salmon trout, and the outstanding non-alcoholic pairing were particular highlights, but the true achievement of the restaurant lies in its consistency. Every course felt purposeful, every detail considered.
For anyone seeking one of Vienna’s most memorable dining experiences, Konstantin Filippou fully deserves its reputation.
Visited on May 2026
An unforgettable journey through the sea, executed with precision, elegance, and one of the finest non-alcoholic pairing programs in European fine dining.
