Silvio Nickol Gourmet Restaurant
Vienna, Austria
⭐2 Stars
The Experience
From Michelin Guide
Silvio Nickol has a style all of his own that you won't forget in a hurry! In the exclusive Palais Coburg, he serves up extremely imaginative cuisine featuring highly sophisticated combinations based on excellent seasonal produce. For instance, the exceptional red mullet harmonises beautifully with sweet and spicy semi-dried tomato and an exquisite rich bisque sauce. Two set menus are available; one with seven courses, the other with nine. The professional front-of-house team will expertly talk you through the menu and competently guide you through the truly impressive wine list. The elegant interior has a striking vaulted ceiling and eye-catching decorative crystal.
Unique Things
From Visitor Experiences
Fusion of Modern and Classical Culinary Elements
Silvio Nickol’s dishes uniquely blend modern techniques with classical influences, such as his signature red mullet with bisque, which pays homage to traditional French cuisine while incorporating bold contemporary twists.Extensive and Expertly Curated Wine List
The restaurant boasts the most extensive wine menu in Austria, curated by Thomas Juranitsch, with carefully paired selections to complement the tasting menus, enhancing the overall dining experience.Distinctive Interior Design Combining Historic and Modern Styles
Located in the historic Palais Coburg, the restaurant’s ambiance is a striking mix of the palace’s historic architecture with space age and mid-century modern design elements, using materials like glass, wood, and leather to create an intimate yet stylish atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Silvio Nickol Gourmet Restaurant in Vienna include:
Red Mullet: This delicate fish is featured in a standout signature dish paired with a rich bisque sauce. The dish exemplifies the chef’s skill in balancing textures and flavors, transforming simple ingredients into a refined culinary masterpiece.
Duck Liver: A classic luxury ingredient that Silvio Nickol elevates with modern techniques and unique flavor combinations, making it a recurring highlight in his menus.
Seasonal Produce: The restaurant emphasizes the finest seasonal ingredients sourced from selected farms, reflecting a commitment to freshness and local quality. This approach allows the menu to evolve creatively with the seasons.
Chanterelles: Used in dishes such as pan-seared chanterelles with chanterelle cream, showcasing the use of local mushrooms and vegetarian-friendly options.
Semi-Dried Tomato: Paired with red mullet and bisque, adding a sweet and spicy dimension to the dish, highlighting the sophisticated flavor layering typical of the restaurant’s cuisine.
These ingredients are significant as they reflect Silvio Nickol’s philosophy of combining seasonal, high-quality local products with inventive culinary techniques to create sophisticated, memorable dishes. The red mullet with bisque and duck liver are signature highlights that demonstrate his mastery in elevating traditional ingredients with modern flair.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 7 Course Menu: €220
- 9 Course Menu: €280
Signature Dishes
- Red Mullet: Not specified