[aend] Vienna

Awards

MICHELIN Guide

One star restaurant, 2023

All Michelin stars in Vienna All Michelin stars in Austria All 1 star Michelin in Vienna All 1 star Michelin in Austria

OAD

European Restaurants 2024, 365

All OAD European in Vienna All OAD European in Austria

La Liste

La Liste, #926

All La Liste in Vienna All La Liste in Austria

Restaurant Ranking

Restaurant Ranking 2024, #546, PRO #18.17, USER #0.00

All Restaurant Ranking in Vienna All Restaurant Ranking in Austria

Gault & Millau

4 Torques, 2021

All Gault & Millau in Vienna All Gault & Millau in Austria All Gault & Millau 4 Torques in Vienna All Gault & Millau 4 Torques in Austria

Gault & Millau Public Mark

17.5 / 20

Chef

Fabian Günzel

Cuisine

Modern Cuisine

• 2020
• 2019

9 / 10

Dinner at aend

on 26 Jun 2020

by Wolfgang Fischer

Once again I can agree with Gerhard, Fabian and his crew make a really good job and present interesting tastes,

9 / 10

Dinner at aend

on 26 Jun 2020

by Wolfgang Fischer

Once again I can agree with Gerhard, Fabian and his crew make a really good job and present interesting tastes,

6 / 10

Dinner at aend

on 17 Dec 2019

by Gerhard Huber

New up and coming restaurant in Vienna. Fabian Günzel who trained in the Palais Coburg and then had a short stint at the Sofitel Loft opened up his place in 2018 in a part of Vienna which very few people would call posh.
I would call his cuisine "focused French". He is not a locavore, most of his ingredients come from France, his technique is distinctly French but he reduces his dishes to two components. There are some unusual combination like savoy and caviar, but he always makes it work. The... More

New up and coming restaurant in Vienna. Fabian Günzel who trained in the Palais Coburg and then had a short stint at the Sofitel Loft opened up his place in 2018 in a part of Vienna which very few people would call posh.
I would call his cuisine "focused French". He is not a locavore, most of his ingredients come from France, his technique is distinctly French but he reduces his dishes to two components. There are some unusual combination like savoy and caviar, but he always makes it work. The foie gras gets pressed into a cucumber which creates a nice contrast between the sweetness of the foie and the acidity of the cucumber. His fishes and meats are executed to perfection and shows his rigorous classical training.
A fresh wind for Vienna and great addition to the dining scene. I am sure that this is not the end of an already great development. I'll certainly go and check in soon. Less