The story
Mike Feierabend spent more than ten years at Restaurant Bauer, which held a Guide Michelin star and three Gault Millau hats, before bringing his structured approach to this Viennese address. His foundation lies in classical French sauce work, yet he consistently channels local ingredients into dishes that reflect a disciplined approach to Austrian cuisine. The team prepares meals around seasonal regional produce, letting the quality of the harvest dictate the daily rhythm of the pass.
The dinner menu rotates around carefully composed courses like turbot paired with summer squash and parmesan, or lamb served alongside flammkuchen dough, spinach, and pearl onions. Leisurely afternoons often draw guests toward Tafelspitz with root vegetables and roasted potatoes, while the evening service features a ricotta starter layered with tomatoes, watermelon, and olive oil. Dessert shifts between a raspberry mascarpone tower and traditional apricot dumplings dusted with crushed nuts and vanilla ice cream.
Host Hermann Botolen, named Sommelier of the Year by Gault&Millau in 2016, manages a cellar that emphasizes natural balance and low intervention. Guests often choose a table in the enclosed garden space, where the quiet acoustics complement the unhurried pace of service. The pairing selections run alongside the five course tasting, guiding diners through crisp Wachau Rieslings and softly macerated Piemontese whites without overwhelming the food.
Recognition
Ambience
Details
History
First, the wine and spirits list: wow! A real highlight. Rarely do you hold a selection of this quality in your hands. The choice is difficult – fortunately, host and sommelier Hermann Botolen is on hand with expert guidance. The wow factor doesn't stop at the glasses: the restaurant itself is a culinary discovery, featuring a charming atmosphere and a romantic courtyard garden. In the kitchen, Mike Feierabend presides, formerly of Obauer and Tantris, now mastering an Austrian regional cuisine with a distinct signature and creative vision. The asparagus: perfectly cooked; the butter crumbs: a journey into nostalgic flavor memories. The fish (sea bass and trout): also prepared with pinpoint precision. The finale? A quark soufflé straight out of dessert heaven! Address Fuhrmannsgasse 9 1080 Vienna Austria Contact 01 94 42145 info@restaurantfuhrmann.com https://www.restaurantfuhrmann.com/ Opening hours Mon 18:00–21:30, Tue–Fri 12:00–13:30 and 18:00–21:30 Team Michael Feierabend Chef
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