Apron, with its creative cuisine, brings a MICHELIN Star to Vienna's Heumarkt and adds to the city’s excellent reputation for the quality of its restaurants.
Being an open show kitchen means that guests can gain a unique insight into the very creation of the dishes they’re being served. And what’s more, those creations provide an equally thrilling experience for the palate. Chef Stefan Speiser is no stranger to Viennese gastronomy as he and his team have already cooked up a Star at Opus restaurant at the Imperial hotel. This native of Lower Austria brings together the best seasonal produce available and then adds unique regional references and modern ideas to produce dishes that are as precisely executed as they are well-thought through.
On the menu you might find, for example, pike-perch and calf's head with white asparagus, beurre blanc and horseradish leaf; or venison with taggiasca olives, granola and beetroot or, for dessert, figs and rhubarb with almonds. The only decision to make is whether you order five or all seven courses.
The restaurant, located near the city park and attached to the Sofitel hotel, is stylish and classically decorated. Little designer touches, attention to detail and friendly, attentive service all add to the chic atmosphere.
The Glass Garden at Schloss Mönchstein serves Star cooking high above the roofs of Salzburg
The location is magnificent as this stylish restaurant is set within the 14th century Mönchstein castle. As the name suggests, guests sit beneath a striking glass dome. Its terrace offers what are probably the most beautiful views of Salzburg.
The kitchen is run by Markus Mayr who is also a wine and cheese sommelier so you can be sure that the wine selections will be thoughtfully matched with the food. He first selects his prime ingredients, cleverly works out their different aromas and then combines them to produce modern, creative dishes that are full of intensity. If Wagyu beef with peppers, eggplant and pearl onions doesn’t whet your appetite, how about sea bass with oysters, shiitake mushrooms and wild broccoli? Or maybe you’d prefer a steak from the woodstove grill? There’s also a vegan alternative provided, with the ‘Naturverbunden’ menu.
The views and the location may be stunning here but you’ll find the cooking will be equally unforgettable.
