Silvio Nickol Vienna

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Vienna All Michelin stars in Austria All 2 stars Michelin in Vienna All 2 stars Michelin in Austria

OAD

European Classical Restaurants 2026, 103

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La Liste

La Liste, #116

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Restaurant Ranking

Restaurant Ranking 2024, #128, PRO #19.17, USER #18.67

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Gault & Millau

5 Torques, 2021

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Gault & Millau Public Mark

19 / 20

Chef

Silvio Nickol

Cuisine

Modern Cuisine, Contemporary European

• 2026

Dinner at Silvio Nickol Gourmet Restaurant im Palais Coburg

on 04 Jan 2026

by Peter Verey

One of world’s best wine lists with over 6000 varietals , Silvio Nickol has held Michelin ⭐️ ⭐️ for going on 15 years .

The menu starts with a little unexpected Thai inspiration . A chunky Kingfish tartare has great texture and swims amongst a Crab Tom Kha sauce , radish and jalapeños add texture . Fresh and lively beginning .

The signature dish is a foie gras forest , the liver mousse lies beneath the soil , and there are plenty of surprises to uncover with various nuts and mushrooms... More

One of world’s best wine lists with over 6000 varietals , Silvio Nickol has held Michelin ⭐️ ⭐️ for going on 15 years .

The menu starts with a little unexpected Thai inspiration . A chunky Kingfish tartare has great texture and swims amongst a Crab Tom Kha sauce , radish and jalapeños add texture . Fresh and lively beginning .

The signature dish is a foie gras forest , the liver mousse lies beneath the soil , and there are plenty of surprises to uncover with various nuts and mushrooms hidden within , along with spruce and Peruvian chocolate .

Scallops are finely sliced and caramelised, they arrive adorned with a trio of leek preparations, koshikari rice and veal head terrine . Some Thai influence reappears in the form of a fragrant leek oil .

Monkfish with artichoke cream , barigoule and a terrific mussel . A classic presentation that pivots towards France .

A “carbonara “ of turbot with cuttlefish noodles , cuttlefish guanciale and a pecorino foam missed the mark . This bore little resemblance to carbonara and was overly salty with capers, pecorino and a turbot bone dashi combining for too much salinity .

A classic venison saddle highlighted the main course , this came with beets, salsify and blueberries, and a forceful venison jus with plenty of pepper . Sadly the deer was overcooked .

Cheese course was presented as a Comte foam , with plenty of macadamia shavings , plum compote and an intriguing pine seed oil ice cream .

Pavlova is the first dessert , a nice palate refresh which featured yuzu and chai masala along with a tarragon oil .

Final dessert was a hit , a lighter take on sticky toffee pudding with cranberry and hazelnut and a dash of whisky .

Notwithstanding a couple of less successful courses in the middle of the meal , this was a terrific experience, the wine cellar is a huge draw for this place and the prestige wine pairing will be worth returning for alone . Service and all the intra course snacks are also first rate . Less