The story
Paul Schörner leads the culinary program at 1870 Restaurant Terrace Lounge in Vienna, where contemporary fine dining meets precise technique. The kitchen builds its menu around premium ingredients rather than unnecessary complexity. A5 Wagyu arrives alongside caviar, Périgord truffle, and La Ratte potatoes, creating a balance of rich fat and earthy depth. This disciplined approach earned the venue fourteen points from Gault&Millau for 2026, recognizing how carefully layered flavors sustain attention throughout a meal.
Appetizers often begin with wild prawns that receive a dramatic tableside flambé. The tall flame creates a visual moment while keeping the shellfish tender. Those prawns rest atop a generous portion of fresh greens, serving as a bright introduction before heavier courses. The main event shifts toward luxury proteins, while the final Baba à l’orange returns to the flambé cart for a controlled citrus finish.
Guests ascend to an upper-floor room within the Grand Hotel Wien, leaving the street level behind for a quieter environment. The layout prioritizes unhurried conversation and clear sightlines to the service stations. Maitre Silvester Müller coordinates the flow between the kitchen and the tables, ensuring each course arrives at the proper temperature. This structured yet relaxed pacing matches the measured style of this haute cuisine.
Recognition
Details
History
A restaurant located on the top floor of a grand hotel should meet the highest standards. Wild-caught prawns, flambéed tableside – complete with a meter-high burst of flame – certainly make a striking visual impression, but when paired with an oversized salad garnish, they remain more of a pleasant starter in terms of flavor. The main course, however, truly impresses: A5 Wagyu meets caviar, Périgord truffle, and La Ratte (not an animal, but a potato variety) – the buttery meat and salty, earthy aromas naturally bring delight to the palate. To conclude, the flambé cart makes another appearance: Baba à l’orange – this time with a subtle flame finale – blends delicate sweetness with vibrant citrus freshness. A fitting final note. Address Kärntner Ring 9 1010 Vienna Austria Contact 01 515809100 1870@grandhotelwien.com https://https://de.grandhotelwien.com/ Opening Hours Mon 12–15, Tue–Fri 12–15 and 18–23, Sat 18–23 Team Jürgen Lengauer & Paul Schörner Chef Paul Schörner Sous-Chef Martin Nowotny Maître d' Silvester Müller Pastry Chef:
