The story
Glasswing by Alexandru Simon in Vienna delivers refined modern French cuisine along the Ringstrasse boulevard. Chef Alexandru Simon channels his Romanian upbringing into a kitchen that prioritizes seasonal transparency and precise execution. He collaborates with sous chefs Julian Hofbauer and Danny Jooksch to build structured plates that respect raw ingredients. This disciplined approach to French-inspired cooking recently secured sixteen points from Gault & Millau, with critics noting the seamless balance between familiar techniques and quiet innovation.
The seven course progression relies heavily on the kitchen’s preserved pantry to add tangy depth to rich proteins. A butter-poached scallop arrives draped in aged Gruyère while high-grade turbot rests against bitter Castelfranco radicchio. The Brillat Savarin course pairs creamy cheese with dried hoshigaki persimmon, followed by Challans duck stewed with cabbage and goose liver. These compositions demonstrate how contemporary European cuisine can merge technical restraint with layered flavor profiles.
The dining space occupies the ground floor of The Amauris Vienna, a Relais & Châteaux property defined by marble accents and warm timber. Semi-formal attire sets a measured tone for guests seated near large windows overlooking the historic ring road. The beverage roster highlights Austrian vineyards before branching into French Bordeaux and Italian Barolo selections. Scheduled producer visits, such as the upcoming Dhondt Grellet Champagne presentation, keep the cellar dialogue active throughout the season.
Recognition
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As more and more hotels scale back their culinary offerings, the small but refined Amauris – alongside its bar for sophisticated drinks and surprisingly high-quality bites to satisfy a light appetite – features the Glasswing Fine Dining restaurant of remarkable quality. The exceptionally friendly service, paired with an elegant and inviting ambiance, provides the perfect setting to fully immerse yourself in the creations of head chef Alexandru Simon. Some dishes are classic (foie gras with blackberry), but most are creative and decidedly bold. These are richly seasoned pairings that almost always delight: a tender scallop with Gruyère, a magnificent turbot of exceptional quality served with bitter Castelfranco radicchio, and a harmonious Brillat-Savarin cheese paired with hoshigaki (dried persimmon). The delicious Challans duck, prepared here with cabbage, goose liver, and pickled plums, stands out – along with the braised onion with mandarin and juniper – as a highlight of the seven-course menu. Address: Kärntner Ring 8, 1010 Vienna, Austria. Contact: 01 2212212, reservation@glasswing-restaurant.com, https://glasswing-restaurant.com/. Opening Hours: Tue–Sat 18:00–22:00. Team: Alexandru Simon (Head Chef), Julian Hofbauer & Danny Jooksch (Sous Chefs).
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