Settimo Cielo

The story

Settimo Cielo Vienna: Modern Mediterranean Dining on the Rooftop

The Kitchen and Its Philosophy

Settimo Cielo brings modern Mediterranean cuisine to the tenth floor of Vienna’s Hotel Royal. Sarah Kaindl oversees the dining room where ingredients travel directly from market to table. The kitchen treats traditional flavors as a starting point rather than a rigid template. Fermentation techniques and precise temperature control shape each plate before it reaches the guest.

Standout Plates and Pairings

Guests often begin with burrata paired alongside fermented melon, which balances creamy texture against bright acidity. The tagliolini freddi arrives chilled and dressed in a kombu dashi vinaigrette that bridges Japanese precision with Mediterranean cooking traditions. A shared fish platter for two showcases daily catches prepared simply enough to let the ocean flavors lead. Every course finishes cleanly, leaving room for the melon sake sorbet before the final digestif.

Views and Ambiance

The Gault&Millau jury recognized this elevated setting with a 12.5 score, noting how the architecture supports rather than overshadows the culinary vision. Floor-to-ceiling windows frame the Stephansdom spire while interior materials keep the space grounded and approachable. Tables sit close enough for conversation but spaced to allow quiet observation of the city below. Saturday morning guests gather at this Mediterranean table for the weekly brunch, turning a simple weekend meal into a steady local ritual.