Spelunke

The story

Spelunke Vienna | Austrian Cuisine & Alexander Knelle's Kitchen

The kitchen behind the hull.

At Spelunke in Vienna, chef Alexander Knelle shapes a refined version of Austrian cuisine along the Donaukanal. Under the Viva Group banner, the venue completed a grand reopening in June, refreshing the concept while maintaining its connection to the water. Gault&Millau awarded the restaurant 12.5 points in its 2026 edition, citing the team's precision and renewed energy. Knelle draws on his background across multiple award-winning kitchens to define a distinct style of Austrian cuisine, honoring regional produce while embracing innovation.

Signature plates and seasonal shifts.

The menu balances robust Viennese staples with international touches. The Wiener Schnitzel presents a crisp crust and golden hue, revealing tender veal beneath. A richer variation, the Veal Butter Schnitzel, adds depth through ample fat rendering. Seafood options include the "Lord of the Sea," which places lobster over saffron risotto, while starters feature a crudo of salmon trout paired with smoked melon. Knelle also serves mafaldine tossed in truffle cream and introduces wood-fired pizzas for a lighter course.

Sweet endings and waterfront charm.

Desserts demand attention at the table, particularly the Kaiserschmarrn prepared fresh for two guests. Shredded pancake arrives warm, accompanied by apple sauce and a spiced plum compote. The Príncipe Alberto layers creamy nougat tiramisu with almonds and coffee, resting beside a lime and apricot cheesecake garnished with honeycomb. The dining area offers a cozy yet contemporary setting, hosting everything from business lunches to evening celebrations near the canal.