The story
O boufés brings modern Greek-Austrian bistro cooking to the heart of Vienna. Chef Konstantin Filippou grounds his kitchen in seasonal produce and straightforward techniques rather than pretense.
Filippou treats quality as a responsibility that extends beyond the pass. He directs attention toward local producers, dedicated staff, and transparent sourcing instead of chasing fleeting trends. This culinary approach relies on simple preparations that let primary ingredients carry the weight. Every plate operates as part of a larger community effort rather than a solo performance.
The Greek-Austrian kitchen encourages guests to order several starters to divide across the table. Carp tarama arrives topped with char caviar alongside smoked wels dressed in mustard roe and fresh dill. A buttery fava salad combines sweet corn with crisp bacon and chives for a comforting base course. Main selections rotate between pasture-raised lamb, pan-seared trout Müllerin, and rich schupfnudeln finished with black truffle.
The beverage program mirrors this Greek-Austrian cuisine’s regional loyalty with an extensive natural wine selection spanning Austrian Grüner Veltliner, Greek island whites, and French biodynamic reds. This dedication to authentic terroir recently earned three Gault Millau bonnets and a fifteen-and-a-half score. Patrons consistently return for the unhurried pacing and the quiet confidence of a room where conversation flows as easily as the pour.
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O boufés is a blessing for Vienna's city center. For several reasons: what the kitchen sends up the stairs to the dining room is pure bistro theater. Ideally, you order the starters table-style – and best of all, just order everything on the menu. Because each dish is better than the next. Carp tarama with char caviar, sardine rillettes, gently smoked wels catfish with mustard caviar and dill. Then there's the fantastic fava bean dish, served with fried bacon and chives. Actually, a group of diners would have more than enough with this selection alone. But there are always three main courses as well: one with meat, one with fish, and one with neither – in our case, potato dumplings with egg and truffle. Unbelievably soft and plump, unbelievably delicious. Everything has already been said about the wine at O boufés. Nothing has changed. So: still top-notch. Address: Dominkanerbastei 17, 1010 Vienna, Austria Contact: 01 51 22 22 91 0 | reservation@konstantinfilippou.com | https://konstantinfilippou.com/oboufes/ Opening Hours: Tue–Sat 18:00–22:30 Team: Konstantin Filippou, Chef
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