Edvard
Vienna, Austria
⭐1 Star
The Experience
From Michelin Guide
The fine dining restaurant of the Anantara Palais Hansen Hotel has a tasteful interior channeling an elegant style. It serves a seasonally inspired menu injected with fresh pops of colour by chef Paul Gamauf. His dishes show his penchant for vegetables and herbs, plus subtle Mediterranean influences. Preserves also play a role. The combination of flavours and textures is successful; all the components are extremely well balanced and beautifully presented. You can choose a set menu comprising five, seven or nine courses. This is accompanied by a sophisticated wine list with a penchant for Austria, although other European productions are also represented. Incidentally, the name Edvard is a tribute to the original architect of the hotel, Baron Theophil Edvard von Hansen.
Unique Things
From Visitor Experiences
Mediterranean-inspired dishes within a contemporary Austrian framework: Edvard uniquely blends traditional Austrian flavors with Mediterranean influences, creating a distinctive culinary fusion that sets it apart from typical Austrian fine dining.
Relaxed yet elegant atmosphere with casual, stylish service: Unlike many Michelin-starred restaurants that emphasize formality, Edvard offers a welcoming, modern ambiance where staff dress in a casual yet elegant manner, contributing to a cozy and approachable dining experience without sacrificing sophistication.
Careful musical curation enhancing the dining experience: Edvard pays special attention to its musical accompaniment, selecting background music that is atmospheric and pleasant without being intrusive, which is unusual for fine dining venues and adds an unconventional sensory layer to the meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Edvard in Vienna include:
Duck Liver: Featured in a signature dish where it is paired with beetroot in various forms (mousse, slices, ice cream with raspberry) and brioche. The duck liver is noted for its tenderness and is a highlight of the tasting menu.
Beetroot: Used in multiple textures and preparations alongside duck liver, showcasing the restaurant's skill in balancing flavors and textures.
Hand-rolled Ricotta Cavatelli: Lightly smoked and served with alliums in various textures and a fresh, pickled chanterelles sauce, emphasizing seasonal and fresh ingredients.
Golden Trout from Oberwasser (Lower Austria): Confited in butter and served with Swiss chard, elderflower beurre blanc, yellow carrots, and lemon balm cress, representing local Austrian produce and refined technique.
Mushrooms (Chanterelles and others): Used in sauces and dishes such as mushroom tartare and mushroom accompaniments, reflecting the chef's penchant for earthy, fresh ingredients.
These ingredients are significant as they reflect Edvard's focus on fresh, seasonal, and local produce, combined with modern culinary techniques and balanced flavor profiles. The dishes often highlight textural contrasts and sophisticated pairings, such as the duck liver with beetroot and brioche or the smoked ricotta cavatelli with chanterelles.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 5 Courses: €180
- 7 Courses: €220
- 9 Courses: €260
Signature Dishes
- Not found in the provided sources.