Café Friedlich

The story

Café Friedlich Vienna: Eclectic Plant-Forward Dining at Kunst Haus Wien

The Kitchen and Its Philosophy

Café Friedlich in Vienna grounds its modern Viennese cuisine in seasonal vegetables and sustainable sourcing. Chef Alexander Zerava shapes each plate to reflect Hundertwasser’s ecological principles, a balance that earned the kitchen a 11.5 rating from the Gault & Millau guide. Green purées and earthy root vegetables replace heavy sauces in favor of clean, bright finishes. This commitment to straightforward ingredients defines the entire menu.

Standout Plates and Seasonal Rotations

The kitchen turns humble ingredients into vibrant compositions like the Risi Bisi Bissi. Pea risotto arrives topped with crispy celery stalks, horseradish skyr, and a drizzle of mint oil. This approach to Viennese café cuisine keeps flavors bright and ingredient-led. Another seasonal favorite blends roasted potatoes and pumpkin into a spiced goulash served with sharp Kren yogurt.

The Room and Natural Setting

The dining space sits directly within the Kunst Haus Wien, where sweeping curves and abundant foliage create a cool retreat from summer heat. Visitors can step into the shaded garden or remain among the indoor greenery that frames every table. Natural light filters through the architect’s signature stained glass while staff move quietly between rooms. The relaxed Viennese culinary style here rewards unhurried meals that stretch past lunch into early afternoon.