At the Kenyon pavilion of the former Sophienspital, sophie7 introduces a new restaurant and event concept in Vienna's seventh district. The project combines restaurant, bar, event spaces, offices and meeting areas under one roof. The location is part of a newly developed city quarter near Westbahnhof railway station.

Vegetarian cuisine as a foundation

The restaurant focuses on predominantly vegetarian cuisine, with fish and meat dishes offered as complementary options. Guests can choose between a seasonally changing à la carte menu and a sharing concept, where several dishes are enjoyed together at the table. According to operations manager Roman Bolschetz, this form of dining is designed to encourage exchange and communication. Head chef Stephan Zuber emphasizes the regional approach: "We work with Austrian producers and leave out anything unnecessary. You won't find avocados here".

The drinks menu also focuses on regional beverages. These include Frizzante from the Weinviertel region served from the tap and Sekt Austria Große Reserve, while international classics such as champagne are deliberately not at the centre of attention.

Bar with historical reference

The bar offers seven signature drinks named after historical personalities connected to Archduchess Sophiee. They are complemented by seven non-alcoholic versions inspired by the nicknames of these personalities. In addition to an alcoholic drink with vodka called "Franz-Joseph", there is also a non-alcoholic coffee-based version named "Pepi".

Multiple spaces and a large terrace

Restaurant and bar are spread across six areas within the building. These include a classic bar area with around 30 seats, as well as a living-room-style lounge called "Bel Etage". Two additional rooms – Salon East and Salon West – each offer around 40 seats. Salon West also includes a communal table for twelve to fourteen people, which cannot be reserved in the evening. The concept is complemented by the Red Salon for smaller groups and a terrace with space for around 120 guests.

In addition to gastronomy, the concept also includes spaces for events and work. Two event halls are available for company celebrations, presentations or cultural formats. There are also two meeting rooms for workshops and seminars, as well as eight offices for teams or companies.

Team set to grow by fall

At the planned opening in April (an exact date has not been announced yet), around 30 employees will be working across the restaurant, kitchen, event and administration areas. By September, the team is expected to grow to around 55 people. "We are passionate hosts. We are all about genuine hospitality: creating a place where you can celebrate well and work well, where you can meet up and simply have a good time," says Managing Director Gerald Kolm, summarizing the concept.

sophie7
Apollogasse 21
1070 Vienna