The story
Pramerl & the Wolf brings a refined approach to Austrian cuisine to Vienna since its founding in late 2015. Wolfgang Zankl-Sertl directs the kitchen with a strict commitment to reduction, drawing an eighteen from Gault & Millau. Every vegetable receives equal attention alongside premium proteins. The team constructs each seasonal menu through direct conversations with trusted local growers.
The seasonal cooking shifts constantly to match the harvest rather than relying on a static list. Guests frequently encounter a lightly charred barbely paired with wild mushrooms and ripe apricot. The kitchen’s signature calamari carbonara arrives draped in smoked eel, followed by butter-soft wagyu resting beside fresh fava beans and aromatic herbs. Sommelier Simone Andreoli pairs these plates with carefully selected bottles that prioritize natural production methods.
The dining area retains the quiet intimacy of a traditional tavern while maintaining contemporary standards. Warm wood tones and subdued lighting establish a calm environment for extended meals. The beverage list focuses on independent vintners who practice sustainable viticulture. Each pour is chosen to reflect the specific soil conditions and the grower’s personal vision, completing a thoughtful approach to fine dining.
Recognition
Ambience
Details
History
Das Pramerl & the Wolf is always ready for a surprise. Especially when entering the restaurant for the first time, one expects excellent traditional tavern cuisine rather than fine dining. The old taproom evokes earlier times, yet the dishes have clearly arrived in the modern era. The menu begins fresh and summery with oysters, Galia melon, and cucumber. A perfectly pan-fried barbel with subtle charred notes, accompanied by porcini mushrooms and apricot, is served before the signature dish appears: the calamari carbonara with smoked eel, which has now become a permanent fixture on the menu. The butter-tender Wagyu is paired with green beans and Thai herbs, allowing it to truly take center stage flavor-wise. Another dish that once again demonstrates: with high-quality ingredients, elaborate staging is unnecessary to impress. For special requests, sommelier Simone Andreoli always finds the perfect pairing. Address Pramergasse 21 1090 Vienna Austria Contact 01 9464139 office@pramerlandthewolf.com https://www.pramerlandthewolf.com/ Opening Hours Wed–Thu 19:00–24:00, Fri–Sat 18:00–24:00 Team Wolfgang Zankl-Sertl Chef Boris Cabak Sous Chef Davide Polli Pastry Chef
Location
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