The story
Herzig establishes a compelling presence for modern cuisine in Vienna, guided by chef Sören Herzig’s emphasis on craftsmanship and emotional resonance. The kitchen operates within a framework of contemporary cooking that rejects rigid convention in favor of contrast, pairing light textures with deep flavors and local produce alongside global techniques. Seasonal menus unfold course by course, reflecting travels, encounters, and the natural rhythm of the year. This deliberate pacing allows guests to fully absorb each element without distraction.
The menu opens with a rich foundation, such as trout prepared with porcini mushrooms, carrot, and lardo suspended in a robust pork and chicken fond. Later courses introduce sharper contrasts, like sea bass cured with kombu and finished with 'nduja alongside a crisp salad. A recurring sweetness threads through selections including chicken with piri piri, corn, and apricot, balanced carefully against savory elements. Desserts close the experience with careful precision, exemplified by the Guanaja chocolate sabayon served with Madeira.
Consistent quality has cemented Herzig within Vienna’s top gastronomic tier, earning recognition including one Michelin star and seventeen Gault & Millau points. The service model treats hospitality as an act of giving time, allowing conversations to develop naturally across the evening. Staff members coordinate seamlessly to guide diners through wine pairings and course progressions. This commitment to refined modern cooking ensures every detail serves the plate rather than the ego.
Recognition
Ambience
Details
History
Sören Herzig has made it. His high-end gourmet restaurant, situated somewhat prominently in Vienna’s 15th district, has firmly established itself in the city’s top gastronomy scene. Reservations are thriving—thanks in no small part to a growing roster of regular guests—and accordingly, the chef cooks with relaxed confidence and mastery. The highlight arrives right at the start: lake trout with chanterelles, carrot, and lardo in an intense pork and chicken stock—a magnificent combination. The Carabinero prawn with cauliflower and hazelnut jus is equally delightful. By the time you reach the sea bass with 'nduja and crispy salad, one fundamental observation becomes undeniable: almost every dish leans noticeably toward sweetness. This also applies to the chicken with piri piri, corn, and apricot, though it holds slightly less true for the Guanaja chocolate sabayon with Madeira served as dessert. The accompanying Madeira is featured in the carefully curated wine pairing assembled by sommelier Ezekia Ezekiev. And for his chef, the motto apparently rings true: “Success tastes sweet.” Address: Schanzstraße 14, 1150 Vienna, Austria Contact: 0664 1150 300 | servus@restaurant-herzig.at | https://www.restaurant-herzig.at/ Opening Hours: Wed–Sat 18:00–22:00 Team: Sören Herzig (Chef), Johannes Andexer (Maître d'), Claudia Fiala-Oehlzand (Pastry Chef)
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