Restaurant EDVARD

Incredibly creative cuisine. Absolutely deserving of its 1* and is knocking on the door of 2. Also given their very high effort to be green / sustainable/ minimizing waste they really should have a green star. A lot of flavor combinations that I was not expecting. Lamb and rhubarb being a particularly memorable highlight as well as cheese foam, vanilla ice cream and caviar. There was not a weak dish but I would say that the 9 course meal really hit its stride at the 4th course. A gradual escalation culminating in a beautifully decadent and luxurious but also comforting beef dish to finish. This chef truly understands how essential good pacing and flow is to a tasting menu. The pastry chef is extremely gifted. Desserts were multi layered with an intense focus of pear being a particular highlight. It was noticeable that the head chef came out to talk to every table. Always appreciated and did not feel tokenistic. The interaction was genuine. Wine pairing was stellar! I asked to experience Austrian wines and was not disappointed with the selection that would most likely not be available to me elsewhere. I understand they have a non alcoholic pairing too. I was taken on a journey and was thrilled with what I received. The service was exemplary. I felt that they could tailor the service to whatever your party required. Formal? No problem. Educational? Gladly. Informal and relaxed, not an issue. Their young staff knows how to read a room. The night I attended i understand they were missing one staff member and they coped admirably with a full restaurant. With that being said if they are to hit the next star they will probably need to be a little tighter with the synchronization of the delivery of food and drink as on some occasions one lagged behind the other marginally (possibly due to the aforementioned staff issue). The amiable service more than made up for this. This is one of two nitpicks (neither of which effected my enjoyment of the meal in any way, just ywo tiny things I noticed). The other is the decor of the restaurant. It is by no means bad, it is understated. But I personally would expect the decor to match the flair and vibrancy of the kitchen staff and the wonderfully inventive food they produce. I know it's a hotel restaurant so it is probably a necessity to lean conservative. I understand they are going to have a renovation soon and I hope they consider adding a touch more personality to the room. This is a small thing but its something I think they could easily improve. They change the menu 5 times a year. I cant wait to revisit in a different season and see what this extremely talented kitchen can produce. Do not hesitate to book a meal here, and you should definitely come hungry! Thankyou for a wonderful and memorable evening.

Enjoyed the 9 course tasting menu with wine pairing at this understated yet elegant restaurant. Truly an experience with stories about each wine & course, appreciated the presentation, knowledge and especially loved the ravioli / smoky mushroom course. The portions were just right, we were full. Service was great as well.

We’ve dined at restaurants on a Michelin level before — and this was by far the worst experience we’ve ever had. A massive disappointment from a restaurant that claims to operate at Michelin standards. 1. One of the dishes was served on a broken plate — something completely unacceptable in any setting. Frankly, receiving a broken plate felt insulting and disrespectful. It showed a shocking lack of attention to detail and care. 2. Breadcrumbs were left scattered on the table throughout the meal and were never cleared. 3. Bread was served without butter, which only arrived several minutes later — by which time we had already finished the bread. 4. When we wanted more bread, we had to wait a long time just to get the attention of a waiter. No one came by to check in or offer more. And when bread was finally brought out again, no one noticed that the butter was gone — nor did anyone offer more or ask if we needed anything else. 5. I don’t eat beef, so we specifically asked for one of the beef-based courses to be served with chicken for me, while my husband would receive the original beef version. Instead, both dishes were served with chicken. When I requested mine with beef as originally planned, the waiter explained — quite unbelievably — that it’s “not possible” to serve different versions of the same dish to the same table. Hard to understand in a so-called chef-driven, Michelin-level kitchen. 6. The cod dish was bland and rubbery — completely lacking in seasoning, texture, or any culinary finesse. In short: poor service, mediocre (at best) food, and a complete failure to deliver the fine dining experience we expected. We left deeply disappointed — and honestly baffled — that this restaurant has earned any recognition at all.

We had a really beautiful evening! Relaxed and friendly service made it even better, keeping us all night at ease. Duck and pasta dishes were both outstanding, compliments to the chef! We will come back for sure in our next visit in Vienna

An amazing culinary experience. Every course surprised and delighted. Wine pairings were unique and on point.

The atmosphere is just shouting simple but elegant. Not too much and you can really feel the privacy in each table. The presentation, the quality, the experience and the service are excellent.

The most delicious food in a calm setting. The waiters were so attentive and informative about the food and it was such a great touch that the head chef comes out to chat too. The food was so creatively and beautifully presented and the mix of textures and flavors were just incredible. So happy that we decided to get dinner here:

We had our 5 course dinner. Food was so well presented and amazingly good. Service was 100% great. Gave 3 stars to the atmosphere as the room was rather warm.

Wonderful service from Klaus, Mariam, and Andre last night for a 9 course meal with friends. Everyone was very knowledgeable, professional and helpful as we progressed for an extremely enjoyable and memorable dinner. Thank you to the Edvard team for giving us a 5-star experience during our Viennese travels.

I had a wonderful time at Edvard. I was there to celebrate my mom's 82nd birthday from the States, and manager Martin took excellent care of us. The ambiance was delightful, the food was great, and the staff members were fantastic !!!!'

Reading the other reviews on here, I'm wondering if we may have just visited this restaurant on an off night. We were very excited to try this restaurant after reading the great reviews, but I did not feel that it was worth the time or money. I've dined at quite a few one-star restaurants, and am used to the slower pace that some restaurants operate at. However, taking an hour from being seated to the first course is unacceptable in my opinion. We opted for the 7 course menu and it took nearly 4 hours for completion. I've had 13 course meals that took a similar amount of time. There seemed to be no rhythm in regards to the amount of time between smaller bites and mains, just a LOT of time between them all. There were a few dishes that I thought were very tasty, but they all (with exception of the ice cream dessert) seemed to be the same temperature: room temperature. This has me wondering if the service staff was shorted handed that night and the dishes were plated and sat there longer than they should have. There were other odd things that I haven't encountered at any other Michelin starred restaurant, such as: - Dirty plates being left at multiple (but not all) tables before finally being bussed away when the bill came - Multiple people being given the wrong jackets when departing - Not having the bottle of wine being explained (we elected for a bottle. I did see them explaining the wines for those whom elected for the wine tasting) None of these would normally bother me, but with the negative experience with the food and service, I feel they are worth mentioning. This is my first negative experience with a Michelin starred restaurant and really left a bad taste in my mouth. I would suggest booking a reservation at one of the many other well rated restaurants in Vienna.

Ive been in so many micheline rated restaurant all around the world. This one suck. Nothing special about it. The only good thing was one of their dessert. Other than that it was really pale courses. I am so angry that I paid that much money to have the worst experience ever.

Restaurant EDVARD, located in Palais Hansen Kempinski hotel, is the very best of Austrian cuisine. Has one Guide Rouge star! Thomas Padevilla, chef de cuisine, serves an excellent 6-7 course menu. Very high level service. Highly recommended.

A dinner in Edward is a quite refreshing experience in Vienna. The way of mixing the cocking methods and of constructing the figures of plates might be more flexible and freer than in Paris. When we reach this restaurant in the travel of the Central Europe, full of traditional cuisines, visit to this restaurant is a returning to modern side of the world. Although located in the hotel accommodated in a traditional building, interior of the hotel lobby and the restaurant is modern.

To be honest... i usually find Michelin Star restaurants to be very disappointed due to high expectations going in But Edvard was a very pleasant surprise! You can see the attention to detail and efforts the restaurant puts in from the first dish onwards - Visually pleasing: The plating and the overall restaurant ambience goes very well together - portions exactly right: not too much but will fill you up nicely. FYI we tried the four course lunch meal - delicate tastes: won't say much here other than that everything tastes great! Highly recommended

After our rather disappointing dinner at two Michelin star Steirereck, we were anxious about our upcoming lunch at Edvard. Edvard opened in 2013 and is located inside Palais Hansen Kempinski Hotel in Vienna, Austria. Exectutive Chef Anton Pozeg quickly earned a reputation and within the first year earned his first star. Given that December 26th is a holiday in Vienna, and in accordance with most other restaurants the menu for our lunch was a set tasting menu of 5 courses with no al a carte options, for 110€. We made reservations in advance and prior payment was required. Edvard is unique in that while it is located inside a hotel, there is a side entrance directly into the restaurant. I felt this is an elegant nod to locals that their restaurants is for natives and visitors alike. We were quickly greeted at the door by the maître D who proceeded to take our jackets and shown us to the table. Edvard design is modern with very slick furniture and decorations in hues of white and bright green. The wait staff all appropriately dressed in suits. There was already one table seated when we walked in and throughout our lunch only one other table was seated. Given that our meal had already been picked out the sommelier quickly approached our table with wine recommendations. We opted to go with the wine pairing for 70 euro per persons (5 courses). To start off, the chef presented two offerings from the kitchen. The first a potato puff pastry with a salmon cream on the inside with a small dollop of dill and sour cream. The flavor for this little bite was intense and the dill accented the salmon nicely. The second offering consisted of a thin slice of beef with a chili crème on the side. Before the amuse bouche, a small loaf of classic sourdough was brought to the table with two types of butter. The sourdough, as we were told, comes from a local bakery Joseph's, which has quite a following in Vienna. The amuse bouche consisted of an oyster over a small bed of seaweed salad with soy beans and a foam of coriander, lemongrass and curry. I very much enjoyed this dish as the creaminess of the oyster blended well with the curry and lemongrass. The first dish to be presented was the red mullet. The fish was delicately pan fried with a crispy skin side. The floral arrangement consisted of Bergamot, Cos lettuce and turnips. The color display was so bright and vivid giving life to the fish. Along with this salad you can see a burgundy sponge cake consisting of beet root. The sponge and the bright colors almost give the plate an appearance of a coral reef with the bright yellows from the turnips. I asked how the beet root cake was made and I was able to find an interesting video on Youtube how to make it. The second dish consisted of a Sot-l'y-laisse with an egg yolk in the center, with a bed of vinegar mushrooms along the bottom and a layer of macademian nut mouse. Perigord truffles adorn the top. I give credit for the chef for attempting a dish few find time worthy of harvesting and making. Sot-l'y-laisse translates into "the fools leave it there" and consists of two oysters of dark meat located near the thigh, specifically near the ilium bone. Often overlooked, this meat is considered by some to be the most flavorful with a firm texture. The chef's creativity is rewarded in this complex and standout dish. The egg yolk and macademian mouse give the chicken a mature buttery complex flavor. The mushrooms have a vinegar taste that bites into the already earthy flavor added by the truffles. Overall this dish ranks in the top ten dishes I have tried to date and along with the salad I had at Den in Japan, thoroughly gave me the chills. Following the Sol-l'y-laisse came the Tullnerfelder pig. This dish consisted of three different parts of the pig to include loin, cheek and pork belly. The pork loin was cooked sous vide and then finished over a grill. The loin was moist. The pig cheek easily fell apart and was very tender which contrasted the crispiness of the pancetta. The dish consisted of a bed of bean puree along with I could count two different types of beans and a parmesan foam. The main course was the Mama beef served with brussel sprouts as well as savoy cabbage presented in two forms. In one corner you see a piece of savoy cabbage with delicate shredded cabbage rolled inside. You can also see a seafoam green mouse fashioned from cabbage itself. The beef was tender and perfectly salted. Before heading on to dessert, the waitress surprised us with a "pre-dessert" as she called it. Beautifully presented was a bright dish that consisted of a cumquat stuffed with an olive oil and mandarin cream, accompanied by a mango sorbet over a hazelnut crumble. Refreshing and citrusy that complemented well with the nuttiness of the hazelnuts.

Can I really be the first person to review this Michelin one star restaurant? Really? My partner and I chose the four course tasting menu with wines tonight. The service was friendly and professional with clear, welcome suggestions and explanations. There were glitches in the service that to us signified a one and not a two Michelin star restaurant: the audio track had a repeat a couple of time as though the CD had an error. The staff smiled and reset it. Not quite right, but it struck me as endearing and not the disaster it might have been in a two or three star restaurant. The food was excellent. In particular, the sot-l'y-laisse (a chicken oysters in jus with macadamia nut puree) had intense flavour that was truly an experience. Two different staff members volunteered that it was their favourite, as well it might be. The wine steward was helpful and knowledgeable with clear explanations of his suggested pairings of which we could choose Austrian, European or World wines. There was not a miss among the four. Last year we pledged to keep to the Michelin one stars (or lower) restaurants. The two and three stars are just so over the top in theatre to the detriment of the food. Restaurant Edvard was a superb one star choice. Friendly (in the way two and three stars cannot be) yet professional and helpful service with the spotlight on what the kitchen does, which is superb food with strong flavours that wake one's tastebuds with pleasure. Highly recommended. If you are going for one splurge meal in Vienna, this is the one.

Elegant and refined yet comfortable. The staff was welcoming and personable and their service was impeccable. We opted for four courses with wine pairings ... all very innovative. Informative descriptions preceded each presentation without being effusive. Each server took delight when asked to expound on any details. The amuse-bouche were fanciful and rivaled the main fare for delectability. A perfectly delicious evening.