Z W
Google
⭐️⭐️ (2/5)
A night of culinary brilliance overshadowed by disappointing service
If this were not a Michelin-starred restaurant, I might have rated it higher ⭐️⭐️⭐️⭐️. However, considering the Michelin distinction and the pricing , I feel three stars is the most I can fairly give.
Having dined at several Michelin-starred restaurants worldwide, I find Edvard in Vienna particularly difficult to evaluate. The cuisine itself easily reached the standard of a two-star establishment—sophisticated, inventive, and at times truly awakening—yet the service quality fell far short, closer to what one might expect at a casual bistro rather than a Michelin-starred dining room.
🥂 The Food
From the very first amuse-bouche to the desserts, the kitchen displayed remarkable creativity. The menu leaned heavily on bright acidity, seasonal vegetables, and fruits to balance flavors—an approach that kept the palate refreshed throughout the evening.
• The Sea Bass with tomato and chickpea was a standout, perfectly cooked and harmonized with Mediterranean depth.
• A turbot with caviar and spruce tips showcased precision and a subtle nod to Nordic influences.
• Several dishes carried a Japanese touch, with elements of vinegar and amazake that brought umami complexity.
• Desserts were playful yet refined—the strawberry and poppy seed creation even came with popping candy, adding a whimsical surprise to end the meal on a high note.
Visually, each plate was a work of art. (See attached photos: vibrant compositions like the carrot–mirabelle dish and the sculptural beetroot dessert were especially memorable.) Despite learning the head chef was absent that evening, execution across most courses was impeccable. In terms of cuisine alone, this is clearly undervalued at just one star.
☹️The Service
Unfortunately, the service was in stark contrast. While one hostess and the initial greeting were pleasant, most of the staff we interacted with were disengaged, cold, and inattentive.
• Questions about dishes felt perfunctory, more like scripted check-ins than genuine hospitality.
• Table service was sloppy: knives and plates were sometimes placed carelessly, bread crumbs remained on the table throughout the entire evening, and at one point grains of barley were spilled without being cleaned up.
• The meal ended on a sour note when, after payment, no one bothered to escort us or even bid us farewell—a small but important gesture in fine dining.
In Austria, tipping culture is far from obligatory, unlike the United States. Good service deserves gratitude, but making diners feel pressured or treated indifferently if gratuity is not generous is unacceptable at this level.
Overall(⭐️⭐️2／5)
Edvard’s kitchen is delivering food of remarkable finesse—at times already operating at two-star level—but the dining room is holding it back. On food alone, this is a destination worth traveling for. On service, however, the experience was frustrating and far from Michelin standards.
If the management invests in elevating hospitality to match the excellence of the kitchen, Edvard could quickly become one of Vienna’s most important restaurants. For now, one star feels both underestimated and, paradoxically, justified.
See attached images for highlights: each dish was visually stunning, from the delicately plated sea bass to the vibrant vegetable compositions and the dramatic chocolate-poppy seed dessert.
