Chez Bernard

The story

Chez Bernard Vienna Reviews Modern French Cuisine on the Seventh Floor

The Kitchen and Its Creators

Chez Bernard Vienna delivers modern French cuisine from the seventh floor of Hotel Motto, where Chef Markus Winkler oversees every plate. His French-inspired kitchen favors fresh ingredients and straightforward techniques that let quality produce speak for itself. Pastry chef Daniel Ploderer balances the savory service with precise dessert work, pairing classic crème brûlée with refreshing yuzu sorbet. This commitment to honest cooking recently secured a 13-point Gault&Millau rating for 2026, validating how they transform simple recipes into polished dishes.

Signature Plates and Seasonal Choices

The menu shifts between comforting staples and sharper flavor combinations without losing its grounded character. A bowl of mussels arrives steeped in white wine broth infused with root vegetables and chili, while house-made gnocchi rely on nutty Mimolette cheese alongside young peas and cashews. Main courses feature tender Chateaubriand dressed in béarnaise sauce alongside a crisp Wiener schnitzel served with a light potato and endive salad. Each dish reflects a deliberate balance between richness and acidity.

The Dining Space and Surroundings

Guests dine amid abundant greenery and open layouts on the seventh floor, where natural light fills the room during daytime service. The adjacent bar channels a quieter energy, blending Parisian elegance with subtle punk influences through curated music and intimate seating arrangements. Evening service moves seamlessly between the main dining area and the terrace above, where small delicacies pair with evening cocktails under open skies. The setting maintains a relaxed tone that suits both quick lunches and extended French cooking sessions.