The story
Kias brings its distinctly Afro-Brazilian cooking to a compact spot on Vienna’s Gumpendorfer Straße. Alexander and Kias Burget run the pass with a focus on unpretentious technique and direct sourcing. The Gault & Millau guide recently awarded the project thirteen points, noting how the small team balances warmth with precise execution. Ingredients travel straight from regional producers to the stove.
The Brazilian-inspired kitchen navigates continental shifts while maintaining a clear center. Xinxim arrives as a slow simmer of ginger, peanuts, cashews, and pickled chayote lifted by a light coconut milk foam. Dry-aged picanha follows a similar path, served alongside sweet potato purée and a rich tonka bean jus. Guests often finish with Greek yogurt ice cream drizzled in olive oil.
The dining space feels deliberately unhurried, with wooden surfaces and soft lighting that keep conversations easy. Staff members guide guests through the curated wine list with calm confidence, matching lighter whites to the coastal stews and fuller reds to the braised cuts. A glass of tsipouro bridges the meal, offering a crisp Greek grape spirit that cuts through the richness of the main courses. Evening seating flows steadily, allowing the kitchen to maintain its careful pacing.
Recognition
Ambience
Location