The story
Il Melograno channels seven generations of the d’Atri family recipe into a refined Italian cuisine situated in Vienna’s first district. The kitchen sources exclusively wild caught fish and premium mountain pasture beef, building each dish around natural ingredients rather than heavy sauces. Gault&Millau recognized this disciplined approach with a 13.5 rating, highlighting how the thinly sliced milk fed veal pairs with an outstanding tuna cream. This approach to Italian cooking favors unadulterated flavors over theatrical presentation.
Several menu items demand immediate attention due to their demanding preparation methods. The whole wild sea bass arrives encased in a burning bread and salt crust that requires thirty minutes to bake before being flambéed directly at your table. Alpine Chateaubriand follows a similar salt crust technique, requiring forty five minutes for two guests. Lighter options like the pan fried sole with butter lemon cream and a measured pour of dry martini balance the heavier mains effectively.
The beverage program spans over fifty labels, featuring prominent Gaja selections alongside rare Austrian whites and structured Barolos. Sommeliers guide diners through daily changing pours available by the glass. Sweet finales center on the Tiramisù d’Atri, which travels from the kitchen to the dining room still in its preparation vessel for tableside finishing. House made lemon sorbet and buffalo milk vanilla gelato offer cleaner alternatives.
Recognition
Ambience
Details
History
Because we're Italian. Italians love Ferrari," is the answer to the question of why a restaurant covers its tables in Ferrari leather, adorns desserts with the prancing horse emblem, and occasionally (twice so far) offers racing cars to its guests. When it comes to the kitchen, however, that passion seems somewhat toned down. The vitello tonnato features beautifully pink-cooked veal and an excellent tuna cream sauce – but given the restaurant's very name, one might have expected more flavor from the pomegranate seed garnish. The Sogliola al Martini – wild-caught sea bass with butter-lemon cream and a splash of Martini – is spot on, and the rosemary potatoes are truly convincing. The sauces for the house-made pasta could use a bit more "Forza." Address: Blumenstockgasse 5, 1010 Vienna, Austria Contact: 01 512 77 84 office@ilmelograno.at https://www.ilmelograno.at/ Opening Hours: Mon–Sun 12:00–23:00
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