The story
At Buxbaum in Vienna, Chef Michael Schicht helms a kitchen built around Austrian cuisine that balances precision with seasonal warmth. His recipes draw heavily from local harvests while leaving deliberate space for Mediterranean influences. Gault&Millau recognized this careful balance with a 13.5 rating for the 2026 season, noting how the team handles both delicate fish and hearty vegetables with equal respect. The staff maintains a steady rhythm through lunch and dinner service, keeping the daily offerings focused rather than sprawling.
Guests frequently begin with house baked sourdough served beside whipped butter and beet hummus. This Austrian cooking philosophy shines through dishes like glazed celery paired with fresh herbs, or braised artichokes resting on pumpkin kugel and black truffle sauce. Fish preparations require particular attention, as seen in the zander poached in a clear root broth and finished with horseradish mousseline. Vegetarians find solid choices here, including cabbage dumplings tossed with buckwheat and a light paprika foam.
The dining room sits inside the historic Heiligenkreuzerhof, an enclosed courtyard that filters city traffic into quiet evenings. Mathias Wagila manages guest flow and wine pairings that complement the day catch or slow roasted meats. The team adjusts quickly to weekday lunch crowds while preserving a relaxed rhythm for weekend dinners. Every table receives the same measured attention, whether visitors arrive for the truffle focaccia special or a full multi course tasting.
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The Heiligenkreuzerhof is an oasis of tranquility in Vienna's city center. Yet in this historical inner courtyard, you can not only relax but also enjoy exceptional dining. It begins at Buxbaum with a lavish bread basket featuring hearty sourdough bread, whipped butter, and beetroot hummus. The glazed celery is paired with delicate, refreshing aromas, while the braised artichoke is complemented by pumpkin coulis and a rich truffled sauce. The absolute standout: pike-perch simmered in a root broth with horseradish mousseline. For the savoy cabbage parcels with buckwheat and paprika foam, we simply write “vegetarian bliss.” Things hardly get better than that—and the same goes for the pear ice cream accompanying the poached pear, served seasonally in a mulled wine broth. Exceptionally friendly service and expert wine guidance. Address: Grashofgasse 3, 1010 Vienna, Austria. Contact: 01 2768226 | reservierung@buxbaumrestaurant.at | https://www.buxbaumrestaurant.at/ Opening hours: Mon–Sat 12–15 and 17–23. Team: Mathias Wagila (Chef), Michael Schicht (Maitre d')
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