The story
Chef Paul Gamauf leads the kitchen at Edvard in Vienna, where modern Austrian cuisine takes center stage. The chef draws inspiration from his early tenure at the Michelin-starred Tian and Palais Coburg, applying those techniques to a strictly low-waste approach. He forages directly from forests and meadows surrounding the city while partnering exclusively with small local growers. This dedication to seasonality defines every plate that leaves the pass.
The restaurant earned seventeen Gault Millau points this season for its precise execution of seasonal ingredients. Raw amber mackerel arrives alongside a delicate dashi infused with crème fraîche ice, followed by bear garlic ravioli finished with parmesan sauce and crisp artichoke leaves. Even vegetable trimmings transform into house-fermented shrubs and kombucha served as part of the beverage program. Guests navigating the tasting menu experience a distinct approach to Austrian cuisine.
The dining space occupies a corner of the Anantara Palais Hansen Vienna, named after its original architect Theophil Edvard Hansen. Visitors sit beneath large canvases painted by Leo Stopfer, which depict graceful dancers in soft historical tones. The interior maintains an intimate scale that complements the focused pacing of the tasting journey. The consistent quality of Viennese cooking remains visible in every plated dish.
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The Waldorf salad is naturally on the menu to start with – as befits a hotel restaurant – but what emerges from this classic in Paul Gamauf's kitchen speaks volumes about creativity and skill: a base of Granny Smith apples, celery, and pseudocereals, topped with a bloom of translucent apple slices and enveloped in a subtly enchanting walnut foam: It has an aesthetic, it has flavor – and it has presence. At the Edvard, sustainability is taken seriously, but it's never forced down anyone's throat. Even artichoke trimmings are transformed into something delightful, such as in the exceptional juice pairing that features homemade kombuchas, shrubs, and horchatas of breathtaking quality. The main menu holds its own effortlessly: raw amber mackerel with a playful bouquet of flowers and dashi, in which crème fraîche ice melts, followed by a rich wild garlic raviolo with baked artichoke leaves and parmesan sauce; and finally, beef fillet and king oyster mushroom in a jus that loudly proclaims "Umami!" Our verdict: Where artistry and comfort converge so seamlessly, you're more than welcome to take a stroll along with them. Address Schottenring 24, 1010 Vienna, Austria Contact 01 2361000 8082 edvard.palaishansen@anantara-hotels.com https://www.edvard-restaurant.com/de/ Opening hours Tue–Sat 18:00–22:00 (variable) Team Paul Gamauf Chef Frantisek Ondrasek Souschef
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