The same designer clock shows the time in words. The same dusky pink colour bathes the vault in a subtly dim light. Annett Poussin prepares food and drink as she always has. Only Walter Bauer has been gone since the end of 2022. Bavarian Marcus Duchardt took over - as head chef and patron - a restaurant that had been shaped by its patron for decades. A difficult endeavour, but Duchardt's decision to stay the course seems to have paid off. The only thing the man is not doing is offering a larger à la carte menu. There is a total of eight courses to choose from two menus - a rather old-fashioned "Fantasie" and a small "Champagne menu" - plus cheese and dessert. The idea of adding pizzazz and flavour to foie gras with a layer of chorizo works perfectly. Harmonious: Atlantic stingray as a brandade with lemon and capers. Back Angus comes in two courses - braised under a noodle leaf with herb koji jus and roasted with carrot and shallot. Antony's cheese is always in stock. And then baba au rhum. In the best sense of the word, you won't find old-fashioned classics with class like this anywhere else in Vienna. Plus the 28-page wine list with all four pages of Champagne, many half-bottles and - this also remains - very fair pricing.
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