The story
Fabian Günzel directs [ænd] in Vienna with a focus on straightforward modern European cuisine. He built the operation around a clear exchange between host and guest, stripping away theatrical service routines. Guests sit directly within the activity of the room while staff remain integrated among the tables. This physical arrangement encourages genuine interaction without sacrificing professional boundaries.
Gault&Millau reviewers awarded the venue 18.5 points after tracing the careful construction of its courses. Each plate typically combines exactly two components to create a balanced flavor sequence. An opening gesture arrives as a fried Loup de Mer skin layered with black label caviar. Contemporary European cooking shifts later to land and sea pairings like Burgenland pigeon coated in crushed pistachios beside a poached Gillardeau oyster.
The floor plan places visitors directly within the workflow of the pass. Staff navigate between tables without erecting barriers between the cooking line and the seating area. Natural light and open sightlines complement the streamlined service model. Wood accents and muted tones keep the focus squarely on the food. Patrons receive consistent attention from a unified team that values precision over spectacle.
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More is more," says Fabian Günzel sometime in the middle of the menu. Specifically when he spoons the generously truffled sauce for the Norwegian skrei onto the plate. By this, he means not only the generous portion of sauce itself, but also the Périgord truffles he has simmered into it. A truly magnificent course! Right in the middle of the meal, though. So let's take a few steps back. For instance, to the Loup de Mer slaughtered using the Ikejime method, which arrives at the table as a chip made of crispy skin and topped with Black Label caviar as a greeting from the kitchen. Rarely have we received such a grandiose greeting – greetings back! Following the winter cod come two meat courses. The second can (and should) be ordered as an optional addition. The first is a pigeon from Burgenland: cooked to perfection and finished with a pistachio crust, so comforting that it warms your heart. And then there is the poached Gillardeau oyster – at first, you are not quite sure what to make of it. Until you taste the bird and shellfish together on your palate. Günzel combines boldly. But his ideas always succeed. Always. Address: Mollardgasse 76, 1060 Vienna, Austria Contact: 01 5953416 hello@aend.at https://www.aend.at/ Opening Hours: Mon 19:00–23:00, Tue–Fri 12:00–15:00 and 19:00–23:00 Team: Fabian Günzel, Chef
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