Konstantin Filippou
Vienna, Austria
⭐2 Stars
The Experience
From Michelin Guide
Konstantin Filippou presents an extensive tasting menu in which fish and seafood are given top billing; meat is largely dispensed with or plays more of a supporting role. The ingredients for the very modern and contrasting small plates that make up his menu come mainly from Brittany or Scandinavia – for example, the outstanding langostino from Norway, which he serves with cabbage, grapefruit and the wild seaweed cochayuyo. As a native Styrian with Greek roots, the chef-patron discreetly incorporates influences from both his home province and Greek heritage. The minimalist interior is done out in a palette dominated by black and grey. The waitstaff are attentive and competent, including when it comes to recommending just the right wine – you will also find one or two international treasures on the wine list.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Konstantin Filippou in Vienna, highlighted by their titles:
1. Fish and Seafood Take Center Stage with Nordic and Mediterranean Influences
Konstantin Filippou's tasting menu is notably fish-led, with meat playing a supporting role or being largely absent. The ingredients often come from Brittany or Scandinavia, such as Norwegian langostino, combined with Mediterranean and Austrian influences reflecting the chef's Greek-Austrian heritage. This transnational culinary approach creates a modern and contrasting small-plate menu that is both authentic and innovative.
2. Minimalist Interior Design with a Focus on Culinary Craftsmanship
The restaurant's interior is deliberately pared-back and minimalist, dominated by black and grey tones, with dried wild herbs hanging from the ceiling. There are no traditional fine dining embellishments like tablecloths or chandeliers. Instead, the design directs attention to the open kitchen counter where dishes are finished and to the remarkable crockery and serving plates, emphasizing the artistry of the food itself.
3. A Fusion of Rigorous Central European Technique and Mediterranean Simplicity
Konstantin Filippou's culinary style is a unique blend of the rigorous technique and discipline learned in Central European kitchens combined with the passion for fresh products and the simplicity characteristic of Mediterranean cuisine. This synergy is reflected in the subtle yet complex flavors and the restaurant's break from traditional fine dining etiquette, offering a fresh and personal dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Konstantin Filippou in Vienna reflect the chef's focus on high-quality, fresh, and often seafood-centric components, with influences from his Greek-Styrian heritage and international sourcing. Key ingredients include:
Caviar: Used as a luxurious and refined element, caviar features prominently in dishes such as brandade with char caviar, highlighting the restaurant's emphasis on exclusive, high-quality seafood.
Langoustine: Sourced from Norway, langoustine is served with complementary flavors like cabbage, grapefruit, and wild seaweed cochayuyo, showcasing Filippou's skill in balancing textures and contrasts in seafood dishes.
Duck foie gras: This ingredient represents the meat component in the menu, often used in sophisticated preparations alongside pork head and peas, adding richness and depth to the tasting menu.
Root vegetables and aioli: Root vegetables are used creatively, often paired with aioli, reflecting a modern approach to vegetable preparation that complements the seafood focus.
Saffron and truffle: These prized ingredients add aromatic and luxurious notes to dishes such as pike perch with eggplant and truffle, or apricot with saffron and hazelnut, enhancing the sensory experience.
These ingredients are carefully selected daily from renowned regional and international producers, ensuring freshness and quality that define the restaurant's signature dishes and tasting menus.