The story
Reznicek operates in Vienna as a contemporary Viennese tavern kitchen directed by chef Julian Lechner and maître Simon Schubert. The duo opened the doors in 2022 and designed a product-driven menu that follows strict seasonal rhythms. Lechner anchors his cooking in Austrian culinary traditions while applying measured French techniques to elevate everyday ingredients. The team prioritizes transparent sourcing and straightforward preparation over unnecessary complexity.
Vegetable preparations take center stage early in the meal, beginning with young artichokes fried in a fine tempura batter that preserves their delicate flavor. Offal receives equally thoughtful handling, featuring lamb liver glazed in a concentrated jus and veal sweetbread finished with earthy mushrooms. Larger proteins appear later, including turbot roasted slowly with sweet onions until the flesh separates cleanly. Critics noted this disciplined progression when awarding the kitchen fifteen points in the recent Gault&Millau guide.
Schubert manages a broad cellar inventory that complements the menu without overpowering it, allowing each vintage to frame the flavors appropriately. The interior retains the familiar scale of a modern Viennese gasthaus, with wooden surfaces and compact tables that encourage steady conversation. Guests move through a relaxed space where service feels attentive but never rushed. The steady rhythm of the room mirrors the cooking philosophy, favoring consistency and quiet confidence over theatrical presentation.
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Julian Lechner and Simon Schubert have been running the Rezniceck with great success since 2022, and hopefully it will remain that way. Lechner’s modern, French-inflected tavern-style kitchen is exciting and ambitious, perfectly complemented by Simon Schubert’s unique talent for selecting fine wines from both domestic and especially international sources. To start, there is a young artichoke in delicate tempura batter that truly brings out the vegetable's natural flavor. The lamb liver—Lechner really knows his offal!—served in an exquisite jus, along with the veal sweetbread with mushrooms and artichokes, are all superb, only to be surpassed by the roasted turbot with onions. This is accompanied by a wine pairing that gives each dish its own space while emphasizing their quality. To finish, a lemon tart—and happiness is complete. Please keep up the excellent work! Address: Reznicekgasse 10, 1090 Vienna, Austria Contact: 01 3104407, kontakt@reznicek.co.at https://www.reznicek.co.at/ Opening Hours: Tue–Sat 5–9 PM Team: Julian Lechner (Chef), Simon Schubert (Maître d'hôtel)
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