The story
Artis in Graz approaches modern Austrian cuisine with a clear focus on texture and precise technique. Chef Philipp Dyczek directs the kitchen alongside sous chefs Jernej Bende and Ales Dobnik. Their menu avoids heavy starches early on, reserving carbohydrates for later courses so guests feel comfortable staying at their tables. The team operates with quiet coordination under the guidance of maitre Raphael Nuck.
The menu demonstrates how contemporary Austrian dining balances smoke, fat, and acidity. A tartlet made from bluefin tuna introduces the meal with clean lines and sharp seasoning. Guests frequently highlight the calamari skewer served with buttermilk and bacon for its tender bite and smoky finish. Richer elements like the foil-baked potato paired with caviar and smoked beurre blanc appear later to maintain pacing.
Central European cooking at this address prioritizes comfort without sacrificing precision. The kitchen deliberately includes carbohydrate-rich components so patrons leave feeling satisfied rather than rushed. A brioche loaf filled with egg yolk and topped with buttery wagyu bridges the savory plates toward dessert. A 16.5 rating from Gault&Millau confirms how well these structural choices work in practice.
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Philipp Dyczek has big plans, because what he serves at Artis is an absolute must-try. The bluefin tuna tartelette is the first major highlight. The calamari shish kebab skewer with buttermilk and bacon impresses with its tenderness and smoky flavor. The bread course consists of a brioche filled with egg yolk and topped with melt-in-your-mouth Wagyu – a bread one would gladly enjoy more often. This course is also one of the few containing carbohydrates, as at Artis you are not meant to leave the restaurant rolling after the main courses. The foil-baked potato with caviar and smoked beurre blanc melts just as luxuriously on the palate as the Hollandaise duck. The only point of criticism: the plum dumpling at the end could have been slightly larger. Address: Schmiedgasse 20, 8010 Graz, Austria Contact: 0676 4010368 | info@restaurant-artis.at | https://restaurant-artis.at/ Opening Hours: Tue–Fri 17:00–21:00, Sat 16:00–21:00 Team: Philipp Dyczek | Chef: Jernej Bende & Ales Dobnik | Sous-Chef: Raphael Nuck | Maitre d'
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