Philipp Barosch has swapped places. He preferred outside the Gürtel, but much bigger than inside, but tiny - the "Nido" stands for "nest" and was a perfect match for the old location. So his "Nido Bistro" moved from the Spitalsviertel on Alsergrund to Rudolfsheim, not far from Meiselmarkt, to the former "M77" - a fully equipped restaurant that was ready for business "right down to the toothpick". Barosch had previously worked for a long time in the "Gasthaus Seidl", even earlier in the old "Reznicek" and once even in the legendary "Drei Husaren". Someone who can be described as somewhere between a veteran and a veteran. Nevertheless, the frequently changing menu is bursting with original ideas. It reads weird and tastes delicious: sardine hummus with crispy baby octopus and chili cream. Coarsely chopped "Asian" beef tartare with wasabi cream and roasted pointed bell pepper is a refreshingly different version of the ubiquitous classic. In contrast, the goose liver parfait with quince gel and cranberries or the glazed veal liver with apple and nut butter puree are very traditional. If you don't want your tuna steak - here with lemon risotto and pea pods - cooked all the way through, you should probably add that. And patisserie is an art in its own right; the pot soufflé is unlikely to win any prizes, but the Kaiserschmarren will. The wine list is a matter of great importance to the patron and his waiter Thomas Seidl, and here you will also find interesting bottles from less prominent regions such as the Aosta Valley or Franconia. There also seems to be an affection for the Schwarz winery in Andau. In the "Bistro" section, this is certainly one of the most original in the city.
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