Restaurant Konstantin Filippou

Celebrated my mom’s birthday here. The staff were super attentive to our needs and the service was absolutely top notch. The food was amazing. I asked if they could prepare a little surprise for my mom (my expectation was a small dessert or a small bouquet of flowers), but they prepared a trio of desserts. This far exceeded my expectations. Thanks again for the great memory for me and my mom!

We attended the New Year’s Eve dinner service and experienced cuisine and hospitality befitting a 2-star Michlin establishment. Service was polished and attentive; the team was uniformly warm, confident, and deeply knowledgeable across the menu. Execution in the kitchen was strong, and pacing throughout the evening was well judged. That said, the price point exceeded expectations relative to what was ultimately delivered. For a restaurant aspiring to a third star, a few refinements would meaningfully elevate the experience: 1. Dietary Preparedness When dietary restrictions are collected at the reservation stage, they should be anticipated and seamlessly integrated into the meal—without requiring the guest to re-advocate at the table. I am gluten-intolerant unfortunately and noted this in advance. While the kitchen pivoted quickly (my alternative arrived within ten minutes of my husband’s bread course), the interruption itself broke the otherwise elegant flow. 2. Language-appropriate Service Allocation Guests should be matched with staff fluent in the language used at booking. Our initial French sommelier, though polite, was limited to a rehearsed script and could not meaningfully engage beyond it. This constrained what should have been a dynamic exchange. Additionally, his dismissive demeanor toward female colleagues was noticeable and out of place in a dining room of this caliber. 3. Water Integrity Charging $10 per person for still water that is, in practice, decarbonated sparkling water is unacceptable at this level. The distinction was immediately apparent on first taste. Transparency here is non-negotiable. We know what flat sparkling water tastes like and using this to cut costs is unusual. These points aside, the evening was genuinely excellent. With greater attention to anticipation, cohesion, and detail, this restaurant has clear potential to justify a third star.

We went for lunch and had a great experience. The service, explanations and atmosphere was fantastic. The food was interesting and unique. Good value for money at lunchtime.

Visually stunning and perfect for a date; flavors could go further — the oyster jelly loses texture, and the molecular “chips” look diverse but taste a bit flat. Looking forward to bolder flavors next time.

We had a fantastic lunch menu and chose the 4 course menu. The whole visit was a great pleasure. From the interior and ambience to the friendly and courteous service, the wine pairing and of course the food. There were many additional surprises/courses. Every single course was a real treat for the palate. Special thanks to the sommelier (tall german guy), who not only gave us good advice but also entertained us very well. Many thanks to the whole team for an unforgettable ecxperience.

Noooooo! I can only post a rating of 1 star or higher, so I'll give it 1 star, but it's really 0 stars. I've never encountered such a terrible restaurant before. But I feel sorry for the people of Vienna. They treat such a terrible restaurant as first-class, so must there be no other good restaurants out there? Or perhaps most of the comments posted here are staged. Later, when I read through the posts, I realized that it was a store I should never have deleted and never entered. The food is very fishy and tastes bad. The food takes an incredibly long time to arrive. The staff are rude. I felt a strong sense of discrimination against Asians, so Chinese, Japanese, and Korean people should avoid this place. I chose the 9-course meal for 350 euros. There are only 7-9 dishes (265-360 euros) to choose from. You can't try one dish and order more if you like it. The staff tried to clear the first appetizer after only a few minutes. I hadn't even eaten a third of it yet. What kind of training do they receive? The eerie blue shrimp dish served as a starter had a gritty, unpleasant texture. Was it sand? Did they even remove the intestines? The oysters and sardines were so fishy they were inedible. Even adding olives didn’t help. They smelled like trash. The heavily smoked eel had a rubber-like texture. The shrimp crème brûlée was almost raw, so it was weak in sweetness and smelled bad. From the start, including two appetizers, there were eight consecutive dishes, all fish-based, and every single one was unpalatable and fishy. After three and a half hours, finally venison. After four and a half hours, eleven small dishes and two desserts. A waste of time and a painful experience. Is this supposed to be high-end? The price is the only thing top-notch. For a Michelin-starred restaurant, the quality is far too low.

I expected it to be Michelin starred, but it was the worst. The course was all fish dishes, but they were undercooked and left a fishy smell in my mouth, making them very inedible. When I pointed this out, the staff was unfriendly and did not apologize. Only the atmosphere is high class, but the taste and service are below the masses. I will never go there again and will not recommend it to my friends. I doubt the value of the stars. It's not worth the price, it's less than a school cafeteria lol. The serving temperatures were varied and the explanations were vague. I don't understand the point of difficulty in making reservations. It ruined our anniversary. The hygiene is also insecure and really should return the star. I don't understand the intention of those who give the highest rating.

Fantastic high-level fine dining experience in an intimate atmosphere. Everything we had was outstanding and very creative. The cuisine is inspired by the Greek roots of the chef. The only thing I would recommend to improve was timing - the dinner took really long.

What a fabulous experience from the moment you walk in!!! The staff was so helpful and genuinely kind. I was interested in looking at the kitchen and they invited me "back stage". Turns out that the gentlemen I was talking to was from the same small town in Sicily that my mom was from. The food was so artfully prepared it was a feast for the eyes as well as the tongue. Everything is sourced locally and there is such a concern for freshness. All the wine pairings where from local Vienna wineries that produce organic wines. Go treat yourself.

Obwohl ich nur beim Mittagsservice saß, ist Küchenchef / Besitzer Konstantin Filippou ständig sichtbar und zeigt eine sehr starke Kontrolle über seine Köche und seine Kellner, um seine anspruchsvollen Standards zu erfüllen. Die Einrichtung, der Service, das Essen sind alle ausgezeichnet. Natürlich ist es der Preis für die Vision von Küchenchef Filippou, im Hauptspeisebereich zu sitzen und bis zu sechs Köchen dabei zuzusehen, wie sie jeden Teller mit einer Pinzette zubereiten. Es lohnt sich. Ich werde bald zurück sein. -- Even though I only sat through lunch service, Chef / owner Konstantin Filippou is constantly visible, showing very strong control over both his chefs and his servers to meet his exacting standards. The decor, the service, the food are all excellent. Of course, sitting in the main dining area, watching up to six chefs prepare each plate with tweezers, is the price of Chef Filippou's vision. It is worth it. I'll be back soon. 2023 05 05. M2.

Eating at restaurants that have earned Michelin stars is one of our hobbies. @konstantinfilippou is our first restaurant outside of the states (and will not be our last). Our meal was amazing and everything one would expect from a 2 star establishment. The service was kind, attentive, and a beautiful dance. Watching the cooks prepare items in the open kitchen was mesmerizing. The dishes were all fish focused and creative. Favorites were the sardines with panna cotta and onion sticks, caviar in warm brandade, the langostino (amazingly cooked!!), and the fondue of mountain cheese (served cold but still melted ). I will say the only negative was the dinner too 4 hours for 2 people. We are in for tasting menus but that is too long.

My fiancee and I came here for lunch as we saw they had a decently priced lunch menu compared to their dinner, especially for a 2 Michelin Star restaurant. Since it's "just" the lunch menu, we were not expecting anything insane, but it ended up being one of our favorite meals of 2022! My only complaint if I had to list one, was that the meal took over 2 and a half hours from seating to receiving the bill. So be sure to account for time if you have other plans during the day! The staff was very attentive and knowledgeable; the sommelier recommended some great Austrian wines to pair with our meal and the chefs serving us the food answered any questions we had about the dishes. The interior of the place was very elegant, but I couldn't help wanting for some more natural lighting during the daytime. The open-ish kitchen concept was great as we could watch the chefs meticulously prepare the dishes we were about to consume. As for the food, we were not expecting to be too full with the 4 course lunch meal, but we ended up getting 6 dishes (including the caviar dish which we did not order since they said the chef was feeling generous?!) and were quite satisfied by the 5th dish. They also asked us if we wanted to try the dessert, which ended up being 4 different dessert dishes. Overall, very impressed with the quality, presentation, taste, and amount of food! Only thing of note was that the menu for the lunch online did not end up reflecting what we were served.

Opened in 2013 with its first Michelin star in 2014 and second in 2016 Restaurant Konstantin Filippou sees its chef celebrate his Greek and Austrian background in the heart of Vienna. Born in Graz to a family frequently found in the kitchen a love for cooking started early, an apprenticeship in Filzmo followed by time in Werfen eventually yielding a job at Steirereck where techniques were honed while learning to use some of Austria's most revered Ingredients. Further mentored at 3* Gordon Ramsay and Arzak before launching his eponymous Restaurant and minimalist dining room Konstantin Filippou seeks "clean tastes and [to] avoid the noise," a lack of music at Lunch or Dinner quite noticeable as diners are invited to watch several dishes being prepared in clear view. A relative bargain during the daytime at 3-courses for €56 or €68 for four, plus Amuses, Canapes and Mignardises, it was with an assertive local Weissburgunder that lunch got started, Sardines and upright Onions perched in salty Custard followed by an airy Lobster Tart and Whole Grain Bread alongside aromatic Butter. Not exclusive to Austria, but rather a Chef whose travels have inspired the use of exquisite products from around the globe, course one saw diners diverge as one selected Mackerel not entirely dissimilar from the amuse while his lady saw textures of Salsify layered atop aged Cheese and faintly nutty Cream. Supplementing a signature and daily dish next, Filippou's Brandade and Caviar predictably delicious while "Fish Soup" featuring Langoustines and Lobster tasted distinctly Mediterranean by way of Citrus, Entrées each ate hearty whether Branzino with fermented flavors or Veal Tafelspitz surrounded by earthy Sprouts and Mushrooms. Always artistically plated, "Greek Yogurt, Rosehip, Honey" a yin-and-yang of consistencies on either side of a delicate Tuille, it was as a bonus that both guests were gifted the Tasting Menu's Dessert of Quince suspended in Almond Pudding with subtle notes of Chocolate and Vanilla. A well-paced meal, neither rushed nor lingering too long between plates, Mignardises spanned the palate from cooling Mint with Lemon to poignant Olive and Pistachio ending with Dark Chocolate, Banana and Booze.

Felt like i was in the movie "the menu" - all black clad space and staff (no waiter introduced by name). Seafood only menu did not deliver and many of the dishes were fishy in a bad way. Ultimately, the food didn't taste good (fishy anchovy and mussel dish) and took over four hours to serve and left me €750 poorer. Skip.

First off, I want to say that the 2-star rating doesn't mean that the food was bad. In fact, the food was good but the restaurant as a whole was mediocre at best, on Michelin star restaurant standards. I was just a tad disappointed, after finally managing to get a reservation and hearing about all the hype that has surrounded Konstantin Filippou for a while. The ambience was ok. The decor was modern but basic- nothing special. Service was also fine but not particularly great. I went there a couple weeks ago and the fact that it didn't really make an impression on me aside from maybe a "meh", should say something. There really wasn't anything wrong with the food, it just wasn't amazing, despite being beautifully presented. I just think that there are better Michelin star restaurants around and that this one may not have been worth the price and the hassle of getting a reservation.

I'm not exactly sure what happened here. The first 90% of the meal may have been the best experience I've had. Then the second to last course happened. They apologized for it taking so long, but then preceded to serve every other table before us. ...odd Then after we finished our final course I waited for 10 minutes for them to bring our check. When it never arrived, I asked. I waited another 15 minutes and then asked another worker. After another 10, I walked up to the front and asked for the check at which point they said "just a minute sir, I'll bring it to your table." Ok, they finally did and I paid, but Jesus what a way to ruin a six star experience by forgetting we exist the last 45 minutes.

This is five star dining done to perfection! Every bite was exciting and delicious. Each course was a piece of art, so beautiful but also so tasty. So many flavors thoughtfully working together. The staff is excellent, attentive and knowledgeable. My husband and I had the most wonderful night. Just be aware - 6 courses is way more than 6 courses you will be stuffed. There are at least 3 courses sent from the chef. We did the wine pairing and also had a glass of Krug Champagne to start. It's a big bill but this was an experience not just a dinner out.

We went there for 4 course lunch and we were given some complimentary dishes. All the food was delicious and nicely presented . Make sure you make the online reservation

For us, Konstantin Filippou is currently the best place to be in Vienna for fine dining. The food is spectacular, the staff super friendly and the wines are amazing. I've been here a few times now and I can say that food, wine, atmosphere and service are on a steady level. For such an amazing place, it's very nice to still be able to get a table a few days before. No need to place a reservation 3 months before! Last time, when making a reservation, I was told it was better to come a bit earlier or later (25 minutes) because otherwise they have other guests coming and they cannot give us full attention. Very well spotted. Service done very good. Normally, they call also the day before to remind you of the reservation, and ask for any food allergies. Upon entering the restaurant, expect to be warmly greeted as if they have been waiting for you. Maybe they actually have been. The staff has a challenging role in such restaurants. Some people expect very formal service, while other people who frequent similar restaurants might be more relaxed. This means that the staff follows the lead of the guests. You are a bit more relaxed, they will be. Just as it's expected in such places. When I read other reviews about staff being intimidated or something, I can only suspect that it's reacting to the guests. I always try with a big smile and maybe a simple joke in the beginning of such an evening, it eases up the situation and you'll have a blast of a night. Try it next time! The restaurant has two menus and you can go choose either 4 or 6 courses. The menu is then served as is, and each course is precisely explained. The food is just amazing. It's not just about taste here. It's about texture and (if you choose so) wine pairing. They actually dare to mix and match. You will find both fish and meat. Different kinds of meat. Vegetables, in forms never seen before. Small explosions of taste in your mouth, while your tongue plays around with the various textures. Go here and find out. The wine pairing is very well done. No wine can be found in a normal wine shop, they are hand-picked to match the food. Unknown wines, special tastes and clear explanations are normal here. The explanations can be in English or German. Should you prefer one or the other, just say so. For this level of food, the pricing is very decent. It's normal to pay much more for such a level of experience. Don't be surprised when the chef himself walks around and maybe chats with the guests. It seems he is genuinely interested in the people visiting the restaurant. 5 out of 5 stars. If possible, I would have given 6! PS.: Don't accept all credit cards

Vienna doesn't have a lot of top-notch restaurants, yet, but there are a few great places leading the way. Konstantin Filippou is one of those places. The service was kind, friendly, helpful. The food was absolutely amazing. Only negative: I found we were being rushed throughout our evening there. Hadn't even properly sat down yet when we were asked what we'd like to drink, and the rush continued throughout the six-course meal. I realize, though, that with such a big meal it's important not to have too long waits between the meals. Still, it'd be nice to take it a bit slower. Two Michelin stars. Both absolutely deserved! Amazing dinner!! Creative, new, delicious, full-pallet-needed dishes. Hoping to come back soon!

We went there for the business lunch and ended up having a great time. They offer 3 corses for 33 which is very reasonable given the quality of the food. The highlight were the sauces, every dish came with a perfectly balanced and amazingly flavourful sauce. It was also light and not too heavy for a lunch. The service was great, as you would expect. Our dishes included a salad with some fish caviar and a light cream based sauce. As 2nd course we had mackerel that was perfectly cooked with roasted veggies that had an amazing flavour. The 3rd course was a chicken breast with spinach with some amazingly flavourful sauce. A full thumbs up for the this restaurant.

Laughably small portions of uninspired food served in a sterile environment by wait staff that seemed extremely bothered we were there. Why would you ever dine here when Steirereck is in town? We ate at both in one day and are so thankful we had lunch at KP instead of wasting dinner here. And the chef was in the kitchen, so he gave his approval to the boring cuisine we were served.

It was spectacular. Service was impeccable. The three course 'business' lunch for less than 40 Euros came with three small dishes. But FOUR complimentary courses were added for a total of seven. Come hungry.

It has a Michelin star for a reason: impeccable dishes with outstanding service. We had the 3 course business lunch which is a reasonably priced option to experience this amazing food. Additionally there were several complimentary tastes which more than fills you up - come hungry!

Worth going? Yes, it is undoubtedly one of the top restaurants in Vienna, and on my second meal here I was even more impressed than the first time, a year ago. First to the low points- the dining room is unexciting in its décor, the only nice element is the windows into the kitchen, and the plating counter. The service was also poor, with our wine from the wine pairing often arriving well after our dish so we had to wait and the food got cold. Generally, the staff seemed not to be very well-trained and disorganized. The wine pairings were good (we tried both sets), though a few of the wines were not the most exciting, and seemed to be selected more because of the sommelier's choice only to serve bio wines, rather than because they are the best for the food. Now to the high points- one of the first dishes was a stunning saffron potato mousse with caviar- the texture was wonderfully smooth, creamy, yet light, and everything in the bowl was perfectly proportioned. This dish was delicious. A little later came a langoustine dish with broccoli and cauliflower that was phenomenal in flavor, though plated badly which made it difficult to eat. But in terms of flavors and proportions, it was a perfect dish. Then for the meat course, I had the pigeon, which was perfectly cooked, with a delicious, very rich sauce. It was of the better meat courses I have had in a long time, and definitely the best pigeon dish I have ever had. Finally, the first dessert course was a tomato yogurt ice cream with parsley. It was delicious as well as being an excellent palate cleanser. We went for the cheese course as well- a delicious pistachio foam with grated, aged comte on top and candied walnuts- a real treat for the end and a great take on a cheese course.