Konstantin Filippou Vienna

In a dark brooding and sleek dining room lies Vienna’s best seafood fine dining experience, the ⭐️ ⭐️ @konstantinfilippou .

The lunch menu is terrific value and starts off with an absolute banger . Lightly cured prawns are paired with a jelly of duck consommé and a vibrant green vichyssoisse . It is an inspired combination and the presentation and flavour profile bore resemblance to the famous starting salvos of the menus of Ducasse and Robuchon .

Lightly acidulated mussels are both sweet and briny , along with cucumber and Sunchoke disks and a rice starch sauce .

Amalfi lemon ice cream , koji , brown butter reduction and a ring of Royal Vienna caviar is a fabulous combination of acidity and salinity .

A crisp disk of trout sits on a bed of chicory and radicchio with a vibrant lovage sabayon . Excellent balance again .

The Viennese classic of mushrooms in cream is the loose inspiration for langoustine and corn , the cream coming in the form of a rich prawn emulsion .

Salmon was well cooked , with high quality trout roe , pumpkin and potato crisps . As a main dish this was stylised comfort food .

Dessert was an apricot dominant creation , beautifully presented with saffron ice cream and hazelnuts .

An exciting lunch with a clear point of view . Less

Top 10 of 2025, at number 5!

Iced Amalfi & Caviar

This elegant creation by Konstantin Filippou begins with Iced Amalfi lemon, a bright, chilled expression of Italy’s famed citrus that immediately sets a tone of freshness and acidity on the plate. Balanced against this is rich caviar, its salty, oceanic pop adding luxurious depth and umami that cuts beautifully through the citrus spark.

A layer of fermented rice offers subtle sourness and creamy texture, bridging the gap between sharp citrus and sea-driven notes while providing a textural counterpoint. Complementing these is a hint of brown butter, lending its nutty, caramel-like warmth to round out the flavors without overpowering the dish’s delicate balance.

What truly elevates the experience is the foam — an airy, aromatic element built from a base of flatfish combined with rice vinegar and a thoughtfully curated spice blend of mustard seeds, tarragon, bay leaf, and coriander seeds.
Finally, cornflower is used as a delicate garnish

A complete dish in forms of layers, balance and identity! Truly beautiful and worth the trip to Vienna!

.⁣ Michelin Guide : ⭐️⭐️
. G&M : 19/20
.⁣ OAD top 100 : 52 Less

KONSTANTIN FILIPPOU

We spent an unforgettable weekend in Vienna with Konstantin Filippou and his wonderful wife Manuela, and I had to share a glimpse of what made us fall in love with their world—starting with the flagship restaurant.

Konstantin’s story is a beautiful blend of cultures: Greek soul meets Austrian precision. Childhood summers by the Mediterranean and winters in the Alps shaped a palate built on purity, technique, and emotion. What started in his mother’s kitchen grew into a global culinary journey before he returned to Vienna with a voice uniquely his own.

In 2013, he opened Restaurant Konstantin Filippou—raw, honest, precise. Today it shines with 2 Michelin stars and 19 points/five toques, placing him among Austria’s absolute best.

His cuisine balances Mediterranean clarity with Austrian structure. Dishes like the Iced Amalfi Lemon with caviar (INSANE!) and the dry-aged salmon trout with eel and salted plum show his signature: elegant, linear, powerful.

Everything reflects his philosophy—purity, intention, zero compromise. Even the minimalist interiors focus your attention exactly where it belongs: the plate. For me the blach toques say it all : revolution rooted in tradition!

Dining here isn’t just a meal—it’s a story told with truth, memory, and heart.

And above all, Konstantin and Manuela are pure magic together: warm, generous, inspiring, and the most charming parents. We adore you both! ❤️ Less

Experience @konstantinfilippou

- Sea salad, sardine, bouchot, cornichons -
- Caviar, genmai rice, yolk, fig leaf oil -
- Eel, duck liver, bonito, apricot vinegar -
- Scallop, mountain cheese, truffle, radish -
- Salmon, fermented pepper, txogitxu, tarragon -
- Langoustine, cabbage, grapefruit, cochayuyo -
- Pineapple, saffron, almond -
- Rose, coconut, strawberry -

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#Oadtop100 #thebestchefawards #foodtravel #finedining #michelinstars #gourmet #foodgasm #gastronogram #foodie #restaurant #chef #delicious #foodporn #tastyfood #foodlife #cooking #instafood #journey #stories #gastronomy #cuisine #dinner #foodiegram #michelinstar #michelinguide #50bestdiscovery #foodtastictraveler #vienna #caviar Less

Lick it up! ❤️🙏😘
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Konstantin Filippou - ⭐️⭐️
Vienna, Austria
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #photooftheday #foodgasm #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife
#vienna #wien #konstantinfilippou Less

Great meal at KF. Since my last visit three years ago it really upped its game. The reward came in the form of the second star from the Guide Michelin.

Most of the dishes were perfectly calibrated and executed. It is a pity that a freshwater fish just don’t have taste, flavour and texture of a sea fish. On the other hand it is commendable that KF sources and uses local fishes for his dishes.

There were two outstanding dishes, The freshwater eel and the langoustine from Croatia. Intensity of the flavour of the smoked eel combined with the pork stock was unbelievable. The langoustines perfectly executed and in the texture as good as any langoustines from the Irish sea.

Very delightful meal in the world deserve 2 star restaurant with two 3 star dishes. Less