This quiet corner in Vienna's Währing district would probably not be described as a high-frequency location. The list of predecessors is correspondingly long: "Feles", "Immervoll", "Herbeck Wein & Bier" and "Das Faber". There has never been a concept like the current one. Peruvian Miguel Ángel Giraldo, formerly a chef at the Mochi Group, started his own business with an unconventional idea. The puristically designed restaurant with old arched windows and witty ceiling frescoes only offers a six-course menu for 145 euros. Two basic ingredients and the method of preparation are listed on the menu, the rest is presented by the waiter and the young ladies in service, who have obviously been trained at short notice and who sometimes slip out a cheerful "Meal time!". In "Chicory & salsify", the former is cooked sous-vide and glazed with limoncello jelly, while the latter is served as a puree plus ash - a complex, subtle course. "Tuna & pear" is a tartare with ponzu, yolk mousse, pear gel and pear potato chips - all very much on the fruity-sweet side. Best course by far: "Morels & Carob" as a vegan ceviche with morels, enoki and shimeji mushrooms in creamy leche de tigre with carob - a course of highly concentrated spice and a perfect balance between acidity and earthiness. A little protein comes in the form of pulled lamb served with soft, half-cooked potato rösti with mint or a larger portion of char, fried very briefly "à la plancha" on the skin and therefore almost raw, with four kinds of wild garlic and ponzu for dipping. The menu changes constantly. The eight expertly selected whites and reds will get you through. Currently the most unusual and daring opening.
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