Local before arrival
This gourmet restaurant is, in many regards, different from anything Vienna has offered to date. In an informal atmosphere, the passionate chef and owner offers two menus a day rather than à-la-carte dishes. Born to an Austrian mother and a Greek father, Filippou puts his own multicultural stamp on the cuisine by combining seafood with well-known Austrian dishes. Snails are served with algae and crustaceans with blood sausage.
