The story
Zum Schwarzen Kameel anchors the heart of Vienna with its steadfast approach to Viennese cuisine. A Gault&Millau recognition underscores how the kitchen has steadily improved its daily output under new leadership. Werner Pichlmaier assumed control of the stove two years ago, drawing upon experience from multiple established establishments across the capital. His arrival coincided with a measurable improvement in plating consistency and ingredient sourcing.
The lunch service frequently highlights the house cured ham leg, which arrives with a firm rind and succulent meat. A velvety Jerusalem artichoke soup follows, finished with a soft poached egg and crispy bacon lardons. Evening menus showcase a pan-seared turbot accompanied by seasonal vegetables and a light brown butter sauce. Dessert rotations feature the signature Kaiserschmarren alongside vanilla cinnamon ice or a dense Caraïbe sixty-six percent chocolate mousse dotted with exotic dried fruits.
Visitors typically select between the expansive ground floor dining area and the sheltered outdoor terrace that draws crowds year-round. The upper mezzanine recently completed a structural renovation that restored original Art Nouveau moldings and decorative ironwork. These preserved architectural elements provide a calm visual environment for extended conversations. The layout accommodates both quick midday visits and leisurely weekend dinners without compromising comfort.
Recognition
Ambience
Details
History
The place is buzzing. Alongside the massive terrace, which is always fully occupied summer and winter, and the spacious ground-floor area, the renovated Art Nouveau-style mezzanine has been attracting both locals and tourists for two years now for a refined meal. Since Werner Pichlmaier, who has previously worked in many renowned Viennese establishments, took over kitchen leadership, the menu and quality have taken a significant leap forward. The juicy leg ham and Jerusalem artichoke cream soup with egg and bacon have been delicious as ever, while the flavorful veal Wiener Schnitzel is wonderfully anything but boring. The Kaiserschmarrn with refreshing vanilla-cinnamon ice cream is exquisite. Delicate turbot and the "Caraïbe 66%" chocolate mousse with a variety of exotic fruits also impress well beyond the realm of classic Viennese cuisine. Address: Bognergasse 5, 1010 Vienna, Austria Contact: 01 533 81 25 11 | info@kameel.at | https://www.kameel.at/ Opening Hours: Tue–Sat 12:00–15:00 and 17:30–22:00 Team: Werner Pichlmaier, Head Chef
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