MICHELIN Guide’s Point Of View
Thanks to reclaimed wood, vintage lighting and a garage door façade, Chef Eduard Frauneder’s sweet little spot has been cleverly designed to not look too designed. It’s a good choice for a date, the choice of area notwithstanding; and the communal table in the middle, used mostly for walk-ins, adds to its affability. It's an Austrian restaurant but an Austrian who likes to head south for the holidays, so along with the perennial Viennese classics are others inspired by the sunnier climes of the Med. For every spätzle there's homemade orecchiette; for every Wiener schnitzel, roasted branzino; and you can even trade your apple strudel for panna cotta. The kitchen has an assured yet light touch and judicious pricing means you'll still have some schillings left.