[aend]

The restaurant is good but overpriced. Service was super attentive, probably the best of the restaurant. The food was good but did not deserve the price tag. The tasting menu is limited in terms of food (even if you go for the large). The Wagyu is a ripoff, 60€ for a very small piece which is not even that good, complete disappointment.

We ate here just today as a couple, and what a warm welcome we have had. The staff was kind, attentive. The food was outstanding and the winepairing no less so. It really was a great night out for us. Wholeheartedly recommended to visit. Thank you for having us [aend]!

aend offers a consistently high-level dining experience. the restaurant is exceptionally well run. communication is clear, the team works seamlessly together, and the pacing of the meal feels natural and unforced. preferences and small details are remembered, which makes returning guests feel recognized without any sense of performance. the service style is professional, attentive, and calm, always present, never intrusive. the food is precise and thoughtfully composed. flavor combinations are surprising yet intentional, seasoning is well balanced, and the presentation is without show-off or unnecessary frills, including the choice of truly stunning tableware. aend is a strong choice for guests who value quality ingredients, structure, and execution over theatrics. it has a clear identity and does not chase trends for their own sake. guests who appreciate subtlety, restraint, and consistency will likely enjoy this more than those looking for chef-centered noise or experimental dining. this place cooks for guests, not testers. also don’t overlook the lunch options, they offer an excellent mid-day indulgence.

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.

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.

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.

Absolute highlight - extremely friendly and engaging staff, with food that was amazing: creative, yet not overly complicated in terms of flavours! Pricetag is of course steep, but for the amount of courses and the love to detail absolutely warranted (and to be expected for a michelin starred restaurant). Open kitchen is super cool to see, with a nice and calm atmosphere

Food is inventive and the place is beautiful and stylish, but despite the very high price we were still hungry when we left. The service was not particularly nice, the chef went around to greet some tables but not ours, and we were charged 100 EUR more "by mistake" by our waiter for a tip. The whole experience gave a bad, uncomfortable feeling and we will not return there.

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.