The story
Kommod, Vienna, grounds its seasonal cuisine in straightforward hospitality rather than theatrical presentation. Christina Stahl and her husband Stephan opened the door in 2015, building every service around direct relationships with local producers. The kitchen now operates under Anna-Lena Makoru, who brings a quiet focus on clean flavors and careful technique to the pass.
Dark wood paneling still lines the walls, preserving the memory of the bakery that once occupied this Josefstadt space. The dining area remains intentionally compact, creating a relaxed environment where conversations flow easily between tables. Visitors also encounter a steady rotation of contemporary paintings and photographs displayed along the corridor, turning an evening meal into a quiet gallery visit.
Gault&Millau recently awarded the kitchen fifteen and a half points for its uncluttered approach to regional cooking. Spring plates often begin with kohlrabi paired with pickled shiitake and turnip cream, followed by herb boletes baked inside a rich tortellone. Lamb appears twice during warmer months, served first as a tartare with ayran and later seared alongside fresh broad beans. A simple rhubarb dessert finished with freshly ground pepper closes the progression.
The beverage program emphasizes transparent viticulture through carefully selected natural and biodynamic labels. Guests can follow the “Wennschon-Dennschon” guided tasting, which steps through crisp Rieslings from Wagram, structured whites from Chablis, and earthy reds from Eisenberg. Each pour aligns with the current menu rhythm, keeping the focus firmly on the produce.
Recognition
Ambience
Details
History
At Im Kommod, it’s absolutely bursting with coziness. Dark wood paneling recalls the times when a bakery used to be located here. The dining room itself is small and compact. They serve dishes that are entirely guided by the seasons. In spring, this means: a subtle start with kohlrabi, pickled shiitake, turnip cream, and horseradish, followed by green asparagus with dandelion, coffee kombucha, and candied orange zest. The latter proves to be particularly harmonious. Also excellent are the herb oyster mushrooms nestled in tortellone, served in a rich jus. The lamb comes in two acts: as tartare with ayran, and as a quickly pan-seared version with broad beans. As pure as the preceding courses, the dessert appears: rhubarb, ice cream, and freshly ground pepper. Everything spot-on, completely without frills. Always a pleasure! Address Strozzigasse 40 1080 Vienna Austria Contact 01 4021 398 anfrage@kommod-essen.at https://www.kommod-essen.at/ Opening Hours Tue–Fri 6–11 PM Team Benjamin Stangl Chef
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