• Innovative Cutlery Drawer: Aend features a unique, integrated mini drawer at each table containing a large selection of cutlery. This sustainable and innovative idea allows guests to choose the appropriate utensils for each course, enhancing the dining experience in a practical and stylish way.

• Avant-Garde Cuisine with Minimalist Ambiance: The restaurant combines a minimalist interior—dark grey walls, angular brick ceiling elements, reduced lighting, and bare wooden tables—with loud, avant-garde dishes that focus on two high-quality highlight products per course. This contrast between the understated design and bold flavors exemplifies a modern "casual fine dining" concept.

• Open Show Kitchen and European Wine Focus: Guests can watch the chef and his team prepare dishes in an open show kitchen, adding transparency and engagement to the meal. The sommelier curates a wine list of around 900 items, primarily European wines, including unexpected choices like white still wine from the Champagne region, complementing the innovative cuisine.

The most honored or signature ingredients at the Michelin-starred restaurant Amador in Vienna include:

• Fermented apple: Used in the black bread, it imparts a unique savory and sweet honey flavor, reminiscent of childhood treats and adding complexity to the bread served at the start of the meal.

• Buffalo milk butter: Handmade and served with lovage oil, this butter is a luxurious accompaniment to the bread, highlighting artisanal dairy craftsmanship.

• Mature Spanish olive oil: Used as a finishing touch, it adds richness and depth to the bread and butter experience, showcasing high-quality oils in the cuisine.

At Steirereck im Stadtpark, another Michelin-starred restaurant in Vienna, key ingredients include:

• Alpine char: A freshwater fish that is grilled crispy and paired with golden beet braised and glazed with chili, representing the restaurant’s focus on local Austrian freshwater produce and modern techniques.

• Golden beet: Braised and glazed, it complements the char with sweetness and color, emphasizing vegetable elevation in fine dining.

• Chervil root: Adds a soft, sweet, and nutty flavor to the dish, rounding out the flavor profile with subtle herbaceous notes.

These ingredients are significant as they reflect a blend of local Austrian terroir, artisanal production, and innovative culinary techniques that define Vienna’s Michelin-starred dining scene. Amador’s use of fermented apple and buffalo milk butter highlights a creative approach to traditional elements, while Steirereck’s alpine char and root vegetables emphasize regional freshness and sustainability.

Tasting Menus

• 15-course menu: €220 (no wine pairing), €320 (wine pairing)

Signature Dishes

• Blue Lobster: €95