Restaurant OPUS

My gratitude to ( Chef Nikolaus Platterer ) who wowed us with his bold flavors and artistic craftsmanship A true Master 👏🏻 And to the lovely ( Host Caroline Hecher ) A welcoming, bubbly personality that attended us all night and kept us entertained with such elegance. The best dining experience ever we attended opus on our last day in vienna and they literally wrapped our stay. They were the perfect ending. Please note we did attend one of vienna 3 michelin star before opus and to be honest opus surpasses them by far. If i ever would travel back to vienna it would be for Chef Nikolaus Platterer and Ms.Caroline Hecher.

This restaurant truly deserves a Michelin star. The atmosphere is elegant and refined, the presentation is stunning, and the tasting menus are beautifully curated with an exceptional sense of value. What makes the experience truly special is the warm, genuine service — especially the chef personally visiting each table, creating an intimate and unforgettable dining experience. Located in the iconic Imperial Hotel in Vienna, this is an extraordinary restaurant that everyone should experience at least once.

This is an absolute stand out restaurant all around. The food was superlative! We had the chef’s tasting menu and it lived up to the hype we read online. Every course was divine, and well thought out. The service was attentive, and discreet. This is a must do restaurant for any foodie while in Vienna. L

This was one of the best dining experiences we’ve had in our lives. The vegetarian tasting menu was superb in every way. Opus deserves Michelin Stars. I sincerely hope they get them.

when I entered the restaurant, the waiters seemed doubtful about whether we wanted to go there, so while standing at the door, they immediately put a menu into my hand just to check the prices. 😅 this was quite unprofessional; however, the rest of the night was more than amazing. fantastic food, loads of "gifts" from the kitchen: bites, breads, and the gentleman serving us seemed to come from the early 20th century when waiters still had all the best manners to serve guests in an absolutely decent way. top place! and maybe, next time we can skip the menu incident at the beginning. 😉

This was the worst Michelin star restaurant I've ever been to. The waitress had no idea what was in each course and struggled to remember what was being served. Despite ordering the vegetarian meal, I was served chicken. My colleague joked with the waitress that it looked like chicken, and the waitress said it was not. After one bite, the main waiter came in and took it away. Finally, there were fruit flies buzzing around the table during the whole meal. It was a memorable meal, but for all the wrong reasons.

My wife and I propose each other in this restaurant, the waiters and the context were perfect. Thank’s to them. The food was wonderfull too.

We had a nice evening. The food, wine and cocktails were very good and the staff friendly. They mixed 2 menus for us and gave good wine recommendations.

I have no experience going to any restaurant deemed Michelin star worthy, let alone a recipient, so this was a first while I was on vacation with my family. The food was very good as part of our pre fixe meal, and have zero regrets, but wouldn't pay this kind of money again. The restaurant is part of the Hotel Imperial, and meeting for OPUS is small with only two wait staff also running your food. While it was intimate, I think the overall experience was lacking a bit. It was great doing the wine pairing, but I would skip this in the future for drinks I would prefer - as an example, I'm just not s fan of Pinot noir or ice wine, both of which were paired with two of my courses. The food was the star itself, with decent portions and so.e great dishes. The lamb entree and mushroom appetizers were the clear winners for me while the dessert was lacking (basically a couple slices of cookie crumb coated bananas).

A very good experience. The winery needs to make an appointment to enter. There are professionals to explain and taste some wines of different years.

Opus was my second Michelin star experience in Vienna and probably the one that worked best for my family. My wife and daughter are vegetarians and sometimes have a sub-optimal experience in top restaurants (i.e.. the amuse bouche is not appropriate for them). Opus had a full vegetarian tasting menu as well as two traditional menus (which my son and I both ordered). They were all very good from start to finish. I ordered the menu Opus, which included Sea Bass ceviche (excellent), scallop (very good), white truffle (which was good but not as great as I expected), haunch of lamb (most disappointing dish as I found the lamb over-cooked), dry-aged sirloin (great), Vacherin Mont (a great cheese dish but not as nice as my wife's mixed cheeses) and Jivara chocolate (very good), as well as some great chocolates and other desserts served as a post dessert. My one negative was the timing between the dishes and it almost cost the restaurant a star. While the food is critical for a tasting menu, I also argue that the pacing of the meal is as important. Each course should lead into the next, both taste wise and timing wise. This meal the timing was inconsistent, sometimes very soon after the previous dish but other times it felt like we were waiting forever. I think part of the problem is they only had two people working in the front of the house and ran into bottlenecks when multiple tables had dishes due the same time. This is acceptable in a good restaurant, not what I would expect in a Michelin star establishment (we ate at Steirereck the previous night and they probably had 15 people in the front of the house). The food, however, was excellent and the staff was very professional and courteous, just a little overmatched.

The restaurant is nice, small an intimate, very few tables. Jackets are not required, and it's not very busy. Only two servers in entire restaurant. It started strong and just an ok menu. Pre menu extras very good! First and second course good as well. After that, a very long delay and my food was cold. My husband's was ok. But, after that they seemed to forget about us, while only four tables at most were occupied. They seemed to just fix tables for other guests. This shouldn't really be the case for such a "fine dining" restaurant. Ended with excellent dessert. The torte was to die for!! Not a busy establishment and not enough staff. I asked for an extra glass of white wine that I had at the beginning to have with my desert and they served me a red wine. Bad mistakes proves that they really were not paying attention to their guests. Don't rave as being a five star Hotel when your restaurant is mediocre. Definitely needs improvement!

I do not believe Opus has retained its Michelin star in 2019, but I enjoyed my meal there nonetheless during my stay at the Imperial Hotel. The presentation was very artistic, the portions well-sized, and the food was delectable. I appreciated the creative wine pairings as well; I usually prefer red wines but with my selections all but one were paired with very good whites. I received several amuse bouche to start, which I enjoyed with a glass of champagne before my 5-course Opus menu. I liked that they allow you to mix and match from all three menus. I started with the scallop, followed by the artichoke, the cassolette, the chamois, and closed with the cheese. Between the amuse, the delicious homemade bread with an amazing yogurt cheese spread, the courses, and the ample petit fours I thought this meal was a great value on top of its wonderful flavors. The "meadow and river" cassolette has rabbit sweetbreads, snails, and crayfish in a creamy, rich polenta and if I had to choose, I'd say it was my favorite course. Michelin star or not, do yourself a favor and come here if you're visiting Vienna. The service was top notch and attentive while not hovering.

This was very disappointing. Poor menu selection (no protein), poor food quality, and, mediocre wine pairings at best. Not a winning combination for the price

The chef is trying way to hard to show how strangely he can combine food. Instead of saying, "how delicious" one could only say, "this is very unusual." Raw pumpkin is not meant to be eaten and the shrimp course is the same as the cucumber soup- but heated. Goose pats was like eating a rock. Very weird combinations. And very expensive fir this jumble of tastes.

Great presentation and creative dishes! We made reservation and pretty good turn out! The service is good!