The story
Neue Hoheit in Vienna maintains a steadfast commitment to Austrian cuisine while gently charting new directions under Chef Matthias Mezera. The kitchen applies precise modern execution to established recipes, ensuring familiar ingredients shine through careful technique. Glassy poached lobster arrives wrapped in buttery brioche alongside a lightly spiced Cajun mayonnaise. This disciplined approach earned the restaurant thirteen points in the 2026 Gault & Millau guide, which highlighted the balanced heat and deliberate plating.
The menu shifts with seasonal availability while maintaining a clear focus on texture and temperature contrasts. A velvety parsnip soup features a scallop praline that avoids heavy frying in favor of delicate layers. Winter catches arrive as skrei paired with roasted black carrot and bright physalis fruit. Guests often reserve the final course around the house Kaiserschmarren, which critics note rivals any mountain hut version.
Dining occurs above the historic rooftops where natural light filters through a substantial glass wine gallery during daytime service. Evening gatherings move toward a concealed garden terrace offering unobstructed views across the capital. The layout encourages quiet conversation while staff maintain an observant but unobtrusive presence. Every element supports a steady rhythm that lets the food dictate the pace of the meal.
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The Neue Hoheit presents itself elegantly with an impressive view of central Vienna. True to its prestige, the meal begins with a Lobster Roll. Translucently cooked lobster, buttery brioche, and a Cajun mayonnaise with a subtle kick – an unparalleled comfort dish. The parsnip soup with scallop praline also impresses, not least because the praline is far from being a generic fried ball. A minor drawback: the roasted chicken could be slightly juicier. In return, the Skrei shines with black salsify and physalis, skillfully balanced by delicate fruit acidity. The wine selection is impressive, and the service is attentive and knowledgeable. To finish, a classic: Kaiserschmarren, served just as well as you'd find in any Alpine hut – an unequivocal recommendation. Address: Tuchlauben 4, 1010 Vienna, Austria Contact: 01 7999 888 8777 | vienna.neuehoheit@rosewoodhotels.com | https://neuehoheit.at/ Opening hours: see website Team: Matthias Mezera, Chef
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