The story
Parvin Razavi directs the kitchen at &flora in Vienna with a clear focus on Mediterranean-Oriental cooking. Her culinary philosophy merges Austrian basics with broader regional influences, emphasizing handcrafted preparation over convenience. Every plate reflects her deliberate use of aromatic spices and seasonal produce. This consistent execution recently secured a 15-point Gault & Millau rating for 2026, highlighting both technical control and balanced flavor profiles.
The kitchen applies this Mediterranean-Oriental framework to seasonal produce, relying heavily on precise heat application. Roasted spitzkraut arrives alongside green tahine and pomegranate seeds, while grilled broccoli carries toasted hazelnuts and a light sweet chili glaze. Hand-cut tartare demonstrates sharp knife skills when paired with chive mayonnaise, Öfferl-brioche, and pumpkin cream. Desserts mirror this seasonal rhythm, typically presenting a crisp hazelnut tartlet with pumpkin ice cream and pickled squash.
The dining room functions as a full-day venue where morning guests gradually give way to evening visitors. Staff maintain a steady, unhurried pace that keeps the open kitchen clearly visible without overwhelming conversation. The beverage list prioritizes natural wines, supplemented by rotating classic bottles and alcohol-free sparkling options. This measured environment supports a weekend-friendly atmosphere that accommodates both casual lunches and structured dinners.
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A culinary experience in the hotel lobby with an open kitchen: Indeed, head chef Parvin Razavi knows how to creatively present vegetables and bring vibrant color to the plate. She masters her craft and strikes a perfect Mediterranean-Oriental flavor balance. To start, there is labneh with dukkah, followed by oven-roasted savoy cabbage with green tahini and pomegranate. Harmonious! Likewise: the grilled broccoli with hazelnuts and sweet chili. And what about meat and fish? The hand-cut tartare with chive mayo, Öfferl brioche, and pumpkin cream: spot on. Less harmonious, however, is the char that was not properly cooked, served with black salsify and parsnip; its separate jus adds no real value to the plate. The dessert, though, is perfectly executed: a flaky hazelnut tartlet with pumpkin ice cream and pickled pumpkin. The service is friendly but feels somewhat adrift during busy periods. Non-alcoholic sparkling options are available, along with a good selection of wines by the glass. Address: Breite Gasse 9, 1070 Vienna, Austria. Contact: +43 1 5231345100, foodlovers@undflora.at, https://www.undflora.at/. Opening Hours: Tue–Sat from 5:30 PM. Team: Parvin Razavi (Head Chef), Thomas Brunner (Maître d').
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