Excellent neighborhood spot that specializes in fermentables from miso to sauerkraut to kombucha. We tried a rum based and grapefruit based cocktail, and loved both--neither were too sweet, both were dangerous. The food was creative and service warm, friendly, and super knowledgeable about the food and menu. The food is made with care but the restaurant does not take itself too seriously. We ordered the arctic char and melon starters. I slightly preferred the char, which was served as sashimi with nectarines, melons and green herbs.
The bratwurst was perhaps the most disappointing dish of the evening. Even at a subversive restaurant like this, you maybe learn to not f with something so perfect as bratwurst on sauerkraut and potatoes, but we did want something more. While the sauerkraut was perfect, the potatoes were over mashed and seemed gluteny and over buttered. The bratwurst did not blow us away.
We also ordered the catfish dish, which was excellent. It was prepared as a fillet and had the taste of mock unagi. The cabbage and fava bean bed was creamy and delicious.
Desserts were excellent too, especially the sorbets that accompanied each dish--lemongrass and ginger. I had never had ginger sorbet like this. It sparkled like champagne. My husband enjoyed the poppyseed udon dessert which had diced plum--I'm not a fan of poppyseed, but I appreciated the creativity behind a noodle-based dessert that is meant to be served with chopsticks.
This is one of the best casual restaurants we visited on our trip to Vienna. We would revisit. read more