Cooking and eating are my passion. I have visited many restaurants where food is revered and guests whisper.
For me, it is more important to stimulate and inspire our guests — with perfection, with exciting and delicious dishes, with ingredients I love and where quality is always the focus.
When mistakes happen, I meticulously analyze them, look closely, do it better and redesign it. The pursuit of perfection and creativity are my driving forces.
I am half Greek, half Austrian—and this is reflected in my dishes and in the atmosphere of my restaurant.
— Konstantin Filippou
Our new menu consists solely of fish and seafood. This reflects my love of the water – and the high quality of what lives in it.
In these new culinary compositions, amur carp, salmon trout, crayfish, whitefish, catfish, and zander are on equal footing with langostino, sardines, mussels, and red prawn.
We did not become a fish restaurant overnight. We have always been a restaurant that loves the plethora our freshwaters, seas, and oceans provide – and, currently, we particularly have a taste for it.
“Trophée Gourmet” A La Carte: Austria’s Most Creative Chef 2011
Gault Millau: Chef of the year 2016
Gault Millau 2025: 5 bonnets (19 points)
Guide Michelin 2025: 2 stars
A la carte 2023: 99 Points
Falstaff 2025: 99 Points