One - Jing Chen - Insta star with 142,000 followers, studied physics, switched to gastronomy, is not yet thirty and is already in business with five Asian restaurants. The other - Michael "Mike" Köberl - is close behind with 112,000 followers, has twice as many years of life experience and appears every year as a co-chef with his mentor Wolfgang Puck at the big feast after the Oscars. A few years ago, the Carinthian tried his hand at the "Spoon" in Vienna's city center. Now he is head chef at Chen's new "Sopherl am Naschmarkt". New because nothing remained of the old pub of the same name except the address, everything else was gone. While Köberl would have preferred the restaurant to be a little more refined, Chen brought him down to earth with the rustic and youthful market atmosphere. The compromise - Köberl can let off steam with a chef's table on Tuesdays and otherwise delivers an original mix of classics - see the illuminated sign "Wiener Beisl" above the Budel - and a little something different. For the lunch menu, Köberl has created a subtly gelatinized version of the Viennese fork bite with egg, vegetables and fish. In the evening, you should be careful with the idea of eating three courses. The portion of baked sweetbreads with cauliflower declared as a starter is as excellent as it is huge. Styrian mountain prawns are served as a tartare or massaman curry with wild rice. Also a reference to the finer things in life: breaded lamb chops stuffed with duxelles plus polenta and radicchio. The wine list lists two dozen well-chosen bottles of all styles. There are two Waldviertel beers on tap: Weitraer and Groß Gerungser. Should work.
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