You can hardly open a restaurant more precisely at the moment. When the mood to spend big bucks is on the wane, a little indulgence at a manageable cost hits the spot. The bread roll culture of the "Schwarzes Kameel" or the "Feinkosterei" offers this in Viennese style. The Spanish have always known this with their unique tapas culture. Now "el chipirón" has been added to the list of representatives of the sophisticated Iberian snack. Patron Max Braun has hired Raquel Garcia Sanchez from Madrid, the longstanding chef at "Paco" on Alsergrund. The menu is long - and almost everything is available in small tapas as well as large (the Spanish call it "ración"). For example, the Iberian pork ham, which is also very expensive in Spain, here at 12.50 euros for 40 grams - and worth every penny. Or the "one of a kind" anchovies from Cantabria, here from Anchoas de Santoña in the top size "00" - pure delicacy. The "Gilda skewers" with marinated anchovies, olives and peppers, which are a staple food in northern Spain, are also in stock. The tortilla de patatas - the Spanish potato omelette - is fluffier than ever. The eponymous mini calamari are served crispy and deep-fried with mayo on a small wooden pallet. If you're in the mood for something bigger, the menu includes "Lomo de vaca trinchado" beef from the Basque Country, which is rarely available here. The restaurant also remains true to its policy of exercising restraint when it comes to wine. The wines listed do not come from the usual renowned wineries. And - the crisp Estrella Damm beer is freshly tapped. Advice: Reservations are essential.
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