Amador

A culinary highlight for the city and for Austria. This restaurant's location on the outskirts of the city in the Hajszan Neumann wine estate is something special in itself. Here, a wonderful brick vaulted ceiling and stylish interior design make for a distinctive look. Juan Amador's cuisine more than lives up to the setting: the finest ingredients are used to create a modern and sophisticated set menu comprising dishes that are finely balanced and consistently harmonious. The creative mastermind of this operation is supported by a highly motivated and pleasingly cordial team. Impressive wine list.

Distinctive Details

• Three-Michelin-star dining in a brick-vaulted cellar on the Hajszan Neumann, Wieninger estate in Grinzing.
• A modern, tightly balanced set menu designed by Juan Amador and David Fleckinger, built around premium seafood and carefully chosen beef.
• Strong focus on wine, with the restaurant embedded in a working winery setting.

Signature Ingredients

• Hamachi and Oscietra N25 caviar: a snack-course pairing that sets the tone for luxury ingredients early in the menu.
• Red mullet and tomato: a fish course built on clean, Mediterranean flavour.
• Patagonian toothfish: served as a headline fish course with smoked eel, kohlrabi, and yuzu.
• Norway lobster: paired with morel and vin jaune for depth and perfume.
• Ozaki beef: a main-course centrepiece finished with anchovy and pimentón.

Menu Summary

• A set-menu format that starts with tapas and snacks, then moves through fish, shellfish, and meat courses, finishing with petits fours.
• Recent menu structure includes dishes such as hamachi with caviar, crab with piparra and grapefruit, red mullet with tomato and razor clam, Patagonian toothfish with smoked eel, Norway lobster with morel and vin jaune, and Ozaki beef with patatas bravas and anchovy.
• The setting is a brick-vaulted wine cellar on the Wieninger estate in Grinzing, with an exceptional wine list.