Mama Konstantina

The story

Mama Konstantina Vienna: Refined Greek Cooking in Döbling

The kitchen and its inspiration

At Mama Konstantina in Vienna, Greek cooking meets a deeply personal backstory. Chef Konstantin Filippou named the Döbling neighbourhood restaurant after a close friend who introduced him to her extensive pantry and traditional methods. He describes her as an emotional bridge between his modern training and authentic Greek traditions. That foundation drives every service at this quietly focused dining room.

Signature plates and techniques

Gault & Millau recently awarded the kitchen three toque marks for its precise approach to Greek cuisine. Filippou transforms humble staples into layered plates, such as dry-aged mackerel simmered in a bright paprika reduction alongside sea fennel. Another favourite relies on delicate layering, featuring prawns tucked inside onions with celery and a measured pour of Metaxa. The team also prepares fermented wheat pasta with lovage, egg yolk, and wild mushrooms.

The dining room and daily rhythm

The space operates with a straightforward schedule that welcomes both quick midday visits and longer evening meals. Guests often share small plates like creamy fava beans, spiced pepper dip, or slow-braised cauliflower before moving to heartier mains. Dessert typically arrives as kourambiethes, buttery almond biscuits dusted with powdered sugar. The staff maintains a quiet commitment to sustainability, tracking every ingredient from supplier to table while keeping the atmosphere relaxed and familiar.