The location of the former "Alma Gastrotheque" was not empty for long. Two gentlemen with a remarkable past were looking for a place to open their long-cherished project of a relaxed wine bistro. The Viennese
Philip Radakovits worked in hotel management and a decade ago was Head of Wine at the legendary Park Hotel Vitznau on Lake Lucerne, where he was in charge of 40,000 bottles. From there he knew the Swiss chef Florian Villiger, most recently head chef at the "brösl" in Vienna and at the "Hotel Andaz" at the Belvedere. So much for the back story. In their "frigo", the two want to offer culinary accessibility - you can also just stop in for a bite and a glass, all dishes are kept small and therefore also inexpensive - at
21 euros is the limit. The indecisive can delegate the choice to the kitchen with a 5-course menu (59 euros). Anchovies are neatly draped on paprika coulis.
The house specialty - and very much in vogue at the moment - is croquettes. Highly recommended in the variation with pork head, lovage and beurre blanc. Or the "Gazpacho 2.0" - jellied tomato broth with watermelon, celery and diced peppers, topped with a sliced frozen tomato. As with this dish, Villiger's top gastronomic vita shines through time and again. Radakovits always has the right wine to go with it - instead of champagne, he opts for a huge selection of local sparkling wines or ten exciting Catalan sparkling wines. There are also bouteilles with well-known labels - such as Haart or Gut Hermannsberg from Germany. You don't know most of them yet. And it's safe to taste. If you don't like it, Radakovits will open another one.
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