Cantinetta Antinori

The story

Cantinetta Antinori: Tuscan Flavours Near Vienna's Stephansdom

The Tuscan Kitchen and Its Standards

Cantinetta Antinori opened near Vienna’s Stephansdom in 1995, establishing a consistent standard for Tuscan cuisine through handmade pasta and daily fresh fish deliveries. Chef Lorenzo Dimartino leads the brigade with a focus on precise execution, a discipline recognized by Gault&Millau with a 14-point score. The assessment highlights the reliability of core preparations, from the delicate balance of a lukewarm seafood salad to the robust texture of the minestrone. This dedication to straightforward excellence defines every course served during the lunch and dinner rushes.

Signature Flavors and Large Portions

Appetizers typically start with simple selections of olives and pickled tomatoes, setting the stage for heavier plates like the Vitello tonnato. The kitchen produces large, shareable portions, evident in the thick-cut Calamari and the slow-cooked Ossobuco. Meat lovers frequently order the massive Bistecca alla Fiorentina, which anchors the menu, reflecting the broad scope of Italian cuisine. Dessert follows a traditional path, offering a dense Tiramisu and a smooth Panna Cotta finished with a glossy caramel drizzle.

The Wine Cellar and Dining Room

Beverage service relies on the Antinori portfolio, drawing from six centuries of winemaking history to fill the cellar with premium Chianti Classico. Each vintage reflects the distinct soil and climate of Tuscany, providing an authentic pairing for the savory dishes of this Italian cooking. The interior features spacious, fully air-conditioned rooms that maintain a comfortable temperature regardless of the Vienna weather outside. The layout supports both private gatherings and solo diners, operating daily until late evening to accommodate varied schedules.