Bolena

The story

Bolena Restaurant Vienna | Modern Cross-Over Cuisine in Josefstadt

The kitchen and its philosophy

Bolena brings modern cross-over cuisine to Vienna’s Josefstadt district, where chef Domenic Rief has guided the kitchen since its founding in 2013. He started as an assistant and now shapes the menu with clear regional priorities and international references. Critics have awarded the restaurant a twelve from Gault&Millau, noting how the kitchen balances refined technique with approachable flavors. The team adjusts the offerings roughly every five weeks to match seasonal availability.

Signature plates and seasonal shifts

The beef tartare stands out as a reliable starter, combining organic meat with chive oil, raw yolk, parsnip, and a slice of spiced bread. Main courses lean toward precise heat management, featuring crispy sashimi tuna with mango and avocado or a slow-braised short rib on nut butter purée. The kitchen's cross-over cooking bridges Italian tradition with Central European staples, visible in the black truffle tagliatelle and miso-infused curd dumplings. Guests often order the Chef’s Choice surprise menus, which let the cooks explore tighter flavor pairings.

The wine bar and dining room

An extensive wine list anchors the experience, with Austrian vintages taking priority alongside select bottles from France and beyond. The dining space feels deliberately unhurried, offering comfortable seating and reliable climate control for summer evenings. Guests can also step onto the terrace when the weather turns warm. The overall layout supports quiet conversation while keeping service attentive.