The story
Apron delivers modern Austrian cuisine in the heart of Vienna, located within the Hotel Am Konzerthaus. Chef Aleksandra Stojanovic leads the kitchen with a focus on seasonal produce and unexpected texture combinations. An open kitchen allows diners to watch the preparation process directly from their tables. This approach to Austrian cooking balances heritage with modern technique.
Hamachi rests on melon, citrus, and kren, while burrata combines chioggia beet, ajo blanco, and hazelnuts. The Gault&Millau guide notes exceptional sauce work, particularly a tom-kha gung broth accompanying grilled langoustine dressed with coconut, curry, and fennel. Earthy morels pair with fresh peas, and calf's tail stew reinterprets a traditional Austrian classic using braised cabbage and a concentrated veal head jus. Other menu highlights include scallops with chorizo and cabbage, lamb loin with corn and apple, and a dessert of dark chocolate venison loin with beurre noisette, coffee, and pistachios.
The space emphasizes transparency through the visible kitchen, creating a dynamic atmosphere where guests can observe every stage of cooking. Apron maintains an exquisite beverage program that complements the innovative menu. The restaurant operates from Tuesday to Saturday, offering dinner service until midnight for those seeking a late evening meal.
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Upon arriving at the table, you are greeted with small bites. The morel with peas stands out particularly well here—a perfect bite. The earthiness of the morel, the freshness of the peas, and the acidity of the broth harmonize flawlessly. That’s exactly how it should go. And it does. Take, for example, the perfectly grilled langoustine with coconut, curry, and fennel—all framed by an umami-dominated tom kha gung broth. Another highlight is the veal Tafelspitz with cabbage, veal head, and goulash jus. What sounds rather mundane at first glance is actually a real powerhouse. The Tafelspitz cooked to perfection, the braised cabbage exquisitely seasoned, and then paired with this intense, classic goulash jus served flawlessly. The chocolate venison loin simply can’t compete. The cake is dry and the entire dish tastes somewhat one-dimensional. Nevertheless: The sauces and broths possess incredible complexity and depth of flavor. Keep it up. Address: Am Heumarkt 37, 1030 Vienna, Austria Contact: 01 907 47 47 welcome@restaurant-apron.at https://www.restaurant-apron.at/ Opening Hours: Tue–Sat 6–10 PM Team: Jakob Karner, Chef; Aleksandra Stojanovic, Sous Chef; Alexander Fürst-Milenkovic, Maître d'
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