[aend]

An unforgettable experience. Every dish at [aend] is creative and delicious. The staff is warm and intuitive while so personal. The world class chef himself (Fabian Günzel) sat with us to explain each component and made us feel like we were in his home, eating dishes that were out of this world. One of the best meals we have ever had. A must-visit in Vienna.

This restaurant offers a wide range of exquisite dishes. A total of 16 original dishes are served by very friendly staff. We were able to enjoy the pairings and it was a wonderful dinner. I'll come back again.

Nestled in Vienna's 6th district, [aend] offers a unique dining experience that masterfully blends fine dining with a laid-back, down-to-earth atmosphere. From the moment you step inside, the minimalist design captivates—dark grey walls and striking brick arches create a modern yet inviting space. The open kitchen serves as the heart of the restaurant, allowing most tables an intimate view of the culinary artistry unfolding before them.​ Chef Fabian Günzel's approach is refreshingly unpretentious. With some of the courses, he personally visits tables to introduce the dishes, engaging in friendly small talk that adds a personal touch to the meal. This interaction transforms dining into a communal experience, breaking down the barriers often associated with haute cuisine. ​At [aend], the culinary philosophy centers on a minimalist approach, crafting each course around two primary ingredients to highlight their natural synergy. This refined focus allows the purity and essence of each component to shine, resulting in dishes that are both simple and profoundly flavorful.​ The meal unfolds as a meticulously curated tasting menu, beginning with lighter fare and progressing to more substantial courses. For instance, the Blacklabel Caviar & Schottenkegel introduces diners to a delicate balance of briny caviar and the creamy nuances of Schottenkegel cheese. Seafood offerings like the Hand-Dipped Scallop & Wasabicaviar pair the sweetness of fresh scallops with the subtle heat of wasabi-infused caviar, creating a harmonious interplay of flavors. As the meal advances, heartier dishes such as the Saltmarsh Lamb & Fennel showcase the tender richness of lamb complemented by the aromatic freshness of fennel. Each course exemplifies [aend]'s commitment to distilling cuisine to its essence, delivering an experience where simplicity meets sophistication. Service at [aend] is impeccable yet relaxed. The staff is attentive without being intrusive, enhancing the overall sense of comfort. An innovative touch is the integrated table drawers housing cutlery, allowing for a seamless and uncluttered dining experience.​ In summary, [aend] redefines fine dining by stripping away the formalities and focusing on genuine hospitality and exceptional cuisine. It's a place where culinary excellence meets a welcoming atmosphere, making it a must-visit destination for those seeking a memorable meal in Vienna. ​ Returning to [aend] for a second visit only deepened our appreciation for this exceptional establishment. The consistent delivery of innovative, flavorful dishes and the warm, personalized service reaffirmed its status as one of our favorite restaurants. Each experience leaves us eagerly anticipating the next, as [aend] continues to set the standard for fine dining in Vienna.

Aend is a fine-dining restaurant in Vienna known for its modern take on Austrian cuisine. Interior is modern and has an open-kitchen concept. Two set menus: long and short. Everything was presented beautifully. Some hits and misses for fine dining, but overall a delectable experience.

Not one to usually comment or rate. There are always a couple of courses that I mentally take away and compare to later. Aend offers a refreshing balance of seasonal offerings and Austrian fish and not-from-Austria seafood of finest quality and attention in preparation.

Unassuming from the outside, the Aend is a little surprise hidden at the end of the street. Upon entering you are immediately struck by the open kitchen where chefs are calmly preparing plates to be sent out with meticulous efficiency and poise. A few of them glance up, smile and wave hello to you as you are led to your table. The whole ambiance is one of warmth, openness and welcome. I won't go into detail about each dish as I suspect they rotate frequently based on what is fresh and available, these were my favorites on the day I went. Everything was presented beautifully and thoroughly explained by the waiters when served. One very cool feature was where the cutlery is placed. I'll let you find out for yourself! The orange and almond was my absolute favorite which is of, since I rarely eat sweets! The ice-cream had a wonderful crunch to it and the orange muffin was the perfect counterpoint. Other dishes that shone were the arctic char, pigeon and bread and butter. Yes, the bread and butter. The only reason it didn't get 5 stars is that when I made the reservation, I noted my fatal allergy to shellfish. Yet I was served the langostino and bitter lettuce. Fortunately, as soon as I took a bite I felt my tongue burn and swell up and the familiar itching that warns me of danger. I immediately spat the morsel of and looked up what langostino is. The waiter inquired why I didn't eat my dish and I informed her that I was severely allergic to shellfish and had made a note on the reservation, to which she apologized for the mistake. I was a little surprised that neither a manager nor the chef came to check on me at any point or enquire if I was OK. So, if you have an allergy, be sure to let them know when you sit down! I would definitely recommend this restaurant, it has the perfect vibe, good food and a welcoming atmosphere. If you liked my review please give me a thumbs up👍🏾 and follow me for more honest reviews! 🙏🏾

Interior is very modern and has an open-kitchen concept. It is interesting to lok. at the chefs, when they prepare you dish and you have eye contact with them. We were late for 15 minutes and had chosen bigger and smaller menu. Probably because of that they were bringing dishes very fast. We were not even ready with one dish, when the plate was taken and waiter was bringing another one. Tastes are very different but there were 2 fish dishes, which were not good according to our taste. Wine list is very good though. Worst during this evening was, that when we were finishing our menu with desert, the personnel started demonstratively wash whole kitchen with Chlor and other cleaning utensils. Nowadays during this Corona times it is very good that restaurant is very clean and tidy, but this is not ok, for this level of restaurant to start cleaning during our stay. Tasting menu prices are quite high, so they absolutely could have waited until we leave.

Some hits and misses for fine dining, but overall a delectable experience. Flavour profile leans unexpectedly Asian. All meat dishes served were well prepared and cooked perfectly. A few of these dishes really shine on their own. As a journey, the palate is a little disjointed and confusing- some elements not as well rounded as intended. April 2022

Für mein Mittagessen ohne Reservierung setzte mich der Kellner direkt vor die vollständig offene Küche. Alle Server waren sehr aufmerksam und hilfsbereit. Das einfache Restaurantdekor lenkte nicht vom Essen ab, außer dem versteckten Besteckfach in jedem Tisch - für Gäste, die Schwierigkeiten mit dem Stahl-Hashi haben. Ich habe die Seeteufel- und Seeteufelkopfbrühe genossen, aber ich verstand die Entscheidung des Küchenchefs nicht, diesem Kurs geschlagene und geschäumte Kartoffeln hinzuzufügen. Und der Thunfisch-Sashimi war ausgezeichnet, aber für die Präsentation, war der Fisch unter der Senf- und Senfemulsion kaum sichtbar. Ich werde zurückkehren. --- For my no-reservation lunch, the server seated me directly in front of the fully open kitchen. All the servers were very attentive and helpful. The simple restaurant decor did not distract from the food, except for the hidden flatware compartment in each table - for patrons who have difficulty with the steel hashi. I enjoyed the monkfish and monkfish-head broth, but I did not understand the chef's choice to add whipped and foamed potatoes to that course. And the tuna sashimi was excellent, but for the presentation, the fish was barely visible under the mustard greens and mustard emulsion. I will return. 2023 05 04. M1.