Silvio Nickol

Silvio Nickol without a doubt is the best dining experiences I’ve ever had. The 8-course menu was creative, beautifully presented, and full of incredible flavours. Menu included such delicacies as langoustine, sturgeon with black caviar, and venison. We were also so spoiled with lots of extra little surprises from the chef throughout the evening, that we could hardly breathe after the dinner. The culmination of the event was the invitation into the kitchen to meet The Chef Silvio himself! He was super friendly and even gave us a jar of his special “Magical Salt” to take home. A truly special night which I wish everyone to experience at least once in life.

A special birthday outing turned into an amazing experience. Great service, delicious food and overall a symphony to my taste buds. It is advertised as 8 course tasting menu but with all apetizers, fresh bread and many types of butter etc it was 12 course dinner, from 6.30 to 11.pm Worth every penny !! Thank you chef and team

The food was very good. Every dish was unique and was rich in flavor. The meal lasted 4 hours and was an incredible experience. Unfortunately, most the dishes I tried to photograph didn’t turn out nearly as beautiful as they were presented because of the low light within the restaurant.

Food is clearly incredible. Tasted everything from deer to great fish - scallop was my favorite and stargeon nicely cooked- , all with great selection of herbs and sauces. Sweets at the end were well-thought. This restaurant for me is a 4-star rating because two things happened: 1- the menu was not reflective of the wine served. The wines served were great. The menu had written in it “1983 Château Margaux”, but instead a 1994 was served. It looks a small detail but the excitement was a bit diminished when the restaurant does not serve exactly what it showed. Details for a 2-michelin star restaurant should matter… 2- I let them know in advance that we were there to celebrate my sister birthday, but no small cake with a candle came from the kitchen. I know restaurants should operate differently, but this was the first Michelin one I had been to that was subpar on celebrating guests.

Silvio Nickol, Silvio Nickol has run the restaurant at luxury hotel Palais Coburg since 2011. With 2 Michelin stars you should expect an imaginative cuisine featuring sophisticated combinations. I left satisfied but not convinced, with mixed feelings. The potential and the ambition to deliver outstanding fine food is very visible and tangible. The experience was enjoyable, but not memorable Tasting menu of 7 or 9 courses. The restaurant’s interiors has a huge glitzy wall of amethyst at the entrance. Unconventional and tasteful. Service was the weak part. We saw only one waiter serving. Obviously he could not coop although he was trying hard.

An exceptional gastronomic experience with top-notch service and customer experience! A brilliant tasting menu: powerful and exciting yet sophisticatedly balanced with premium ingredients. I'm not fond of wine pairing, but this was exceptionally done and greatly enhanced the effect of the culinary creations themselves! The highlight is the pigeon, so be sure to opt for the full tasting menu! The staff is highly educated yet unobtrusive, a big thumbs up for the service! Visiting the kitchen and having a conversation with the chef, who genuinely cares for each guest, completes this magnificent gastronomic performance! Thank you!

This is a 2 Star Michelin restaurant with one of the nicest wine cellars in the World. I highly recommend that you to make reservations to tour the cellars and enjoy wine along the way. The selection is mind-blowing. The restaurant is incredible. The food was to die for. The sommelier perfectly paired every dish and it was a spectacular evening all-around. Thank you for the experience.

Everything was perfect and beyond our expectations. So far one of the best experiences we've ever had in a 2 Michelin stars restaurant. The staff was very professional and friendly. Every dish was like a piece of art and an amazing combinations of flavors. Look forward to our next dinner at Silvio Nickol.

In Vienna for meeting and was excited to find availability for dinner on Tuesday night three of us. Service was excellent from start to finish. We were greeted out front and guided upstairs to the dinning room. At the entrance was the famous wine cellar. SN has the largest wine cellar and an impossible collection of fine wines. We chose the tasting menu with wine pairing - no thinking required here, except when the sommelier offered us options to taste some rare fines, like the 1991 Mouton. Two items of the dinner were most memorable to us - the hamachi 2-ways and the house sourdough with butter 3-ways. That said, every course was beautifully presented. The flavor and color of each dish was enticing to our eyes and tastebuds.

We completed our short trip to Vienna with a lovely quiet dinner at Silvio Nickol. Exceptional! From food to service. Food: it's a work of art, the attention to detail and flavours coming together is absolutely perfect. Service: smooth and extremely detail oriented. Thank you Ambiance: quiet spacious beautiful location. Thank you chef and team the experience we had was incredible.

Located in the luxury Hotel Palais Coburg Restaurant Silvio Nickol fits the fine dining mold in its Tasting Menu format, though white gloves are instead black and gold is replaced by sizable displays of amethyst while plates take chances in terms of taste and constituents. Trained by Heinz Winkler with Michelin 2* since 2012, global influences backed by peerless Ingredients plus skill, it is once inside the Hotel that guests are checked in and led to an elevator, departure from which leads to crisp linen and impeccable service. Largely playing host to well-heeled residents, and on this occasion a mother with two Children poorly suited for 150-minutes of Carte Blanche dining, music plays almost imperceptibly as Sparkling Wine is poured to accompany Canapes includin thinly-sliced Buffalo in Buckwheat Tea that is impressive but Curried Sweetbreads in a laser-cut Eggshell even more spectacular. Baking Bread on-site, wedges of the piping-hot Loaf soon gilded with Butter and herbed Lardo, course one comprised Goose Liver Mousse with Nuts, Flowers and Apples, as delicious as it was attractive while a follow-up of raw Amberjack with crispy Sunchokes, cubed Mango and Caviar was a textural work of art. Frequently blurring the boundaries of Austrian Cuisine, a Langoustine with Fennel Bouillabaisse but one example, course four saw a small-bite of Pork Tartare precede the prized cut of Pata Negra served across Sauce infused with Soy and Tarragon linking it to Eggplant. Taking a chance with Catfish atop a complex Sauce both sweet and saline, the result irrefutably striking, a single Raviolo of Duck Confit was quickly followed by rosy red Magret again perfectly Sauced with earth and a hint of Olive that pushed the plate past the sum of its parts. All fun with the Citrus Palate Cleanser, a smile on the plate quickly transferred to its recipient, Chef Nickol's Cheese course was nothing short of mesmerizing as Mimolette and Truffle competed for the spotlight atop contrasting tastes, consistencies and temperatures. Transitioning to Dessert with Styrian Pumpkin Seeds atop a creamy base, not bad but lacking the intrigue of Chef's other plates, a follow-up of early-Spring Rhubarb performed well on a sour backdrop while Mignardises spanned the palate before ending with a Madeline fresh from the oven.

It's difficult to fully appreciate the amount of work and effort into each complexity of the dish. Each work, presented was full of rich flavors which complimented well with the wine pairing with simple ingredients that didn't overpower the taste buds. This is not my typical day-to-day dining or is its my month to month dinning. However I can safely say, every dish was purposeful in its authenticity by the chef who was gracious enough to meet us after our meal. I look forward to coming back here again sometime in the near future for work and hopefully be presented again with a lucky charm (thanks again chef for the salt)!

A perfect experience, from entering the building to leaving (and actually getting an impromptu chance to meet the charming Silvio himself) and everything in between. The physical space is beautiful, roomy, and spacious with a clean, comfortable modern decor. The service friendly, authentic, and impeccable. The food was definitely Michelin two-star quality without being either pretentious or, for lack of a better term, too weird. While it's at tasting menu format, you get the flexibility of choosing between 5 and 9 courses. My guest choose 9, with wine pairings, and thus began a 3.5 hour adventure, even at a good clip. When I return, I'll probably drop down to 6-7 courses. Between starter and finisher amuse bouches, we probably had 5 of those on top (and some of them weren't small, and more resembled courses than amuses bouches). For the courses, we had duck liver, abalone, yellow tail, lamb cheeks, beef sous vide, catfish, a lovely local goat cheese, and two desserts. Each intricately prepared with contrasting flavors and consistencies and beautifully presented. The wine pairings worked wonderfully and included a Vouvray (moelleux), some local Sauvignon Blancs, a blend of Cabernet Franc and a high-power local grape, a California Syrah, and a Tokaji. I don't go to many Michelin two-star restaurants but I usually approach them with some trepidation: will they be too formal, will the service be stiff and inauthentic, will the food be too out-there? Silvio Nichol is none of these things. It's a genuine, somewhat laid back, Michelin two-star with great food and friendly, authentic service. While they don't appear to have a dress code, I would recommend a blazer for the gents.

Let the Austrian reviews begin. If I could have a last meal, it would be at Silvio Nickol, the finest restaurant meal and experience I have ever had in my 54 years! Considering my parents didn't share lobster with me until I ordered it on a menu when I was 19 and away at college, I have been making up for it ever since. My incredibly amazing boyfriend, Jeff, chose this restaurant and emailed them way in advance of our reservation over the Christmas holidays. I eat fish; I don't eat meat or poultry. When we arrived at the stunning Palais Coburg in Wien Austria, I was in awe. Beautiful building and hotel. The choreographed beauty of the wait staff and sommelier is something to behold. They were gracious, well educated and the most knowledgeable about the food & wine. We had the 5 course tasting paired with wines. Wines I will never be able to purchase in the US...their wine cellar is the 2nd largest in all of Europe. Flavors, ingredient combinations, flawless execution and the outstanding taste....bravo Chef Silvio. We met Silvio upon our departure and had the pleasure of speaking with him for a while. He is quite humble and gracious. My boyfriend is 6'3" and I would venture him to be 6'5". I wanted to ask for more portions of everything we were served. Believe me, the portions were perfect; the flavors are something to savor. If you can splurge on one meal...let it be at Silvio Nickol.

I don't have the words to describe how impressed I was by my dinner here. After hearing so much about this 2 Michelin Star Restaurant, I made reservations for me and my friends. The decor is modern and very elegant. The dishes are works of art and well balanced with the paired wine. The staff treat you like royalty and the chef is definitely one of the best in Austria. If you ever want an amazing gourmet meal and experience you must check this restaurant out. Make sure to make reservations.

The Palais Coburg is definitely an exclusive setting. We thought we could walk around and see the interior, but much of it was blocked off for private parties, etc. The dining room has a modern feel. The sommelier was great - very approachable but very knowledgeable, and he helped guide us with Austrian wines. We did a Gruner Veltliner and then the Blaufränkisch I enjoyed the most on this trip (2007 Ernst Triebaumer Ried Mariental). The whole process was very proper, including pouring the wine into the decanter over a candle. We were started with a complimentary Riesling to go with the amuses. Amuses - 1. Clam with grapes, peas, lardo: rich flavor 2. Pike perch with coriander and puffed rice 3. Roasted cauliflower, flowers, a poached quail egg, and chive oil 4. Potato dumpling with blood sausage Bread service: a warm crusty loaf with two butters - one with fried shallots and one with herbs. Onto the tasting menu: you can choose 5, 7, or 9 courses. The price difference was only €20 from each level to the next, so we went for the 9 course (€188). Note: if you order after 8:45pm, I think you're restricted to a meal with fewer courses due to timing. 1. Duck liver: with berries, wheatgrass roots and a super buttery brioche. The wheatgrass an berries were like granola with the tart frozen yogurt on top of the duck liver - an unexpected and great combination 2. Abalone: with algae wrapped around more algae, Buddha's hand, artichoke. It was topped with a buttery foam of champagne and uni 3. Yellowfin tuna: lightly seared. The highlights were the accompaniments for me - roasted celeriac, dehydrated potato, thinly sliced Granny Smith apple, super paper thin shaved celery (totally changes the flavor of it!), dashi 4. Catfish: an unexpected fish. It came with kohlrabi, a Greek basil vinaigrette, and a good variety of sprouts topped with creme fraiche 5a. Lamb: with cabbage and grain - not super gamey; great rich sauce, along with the tongue and cheek 5b. Since I don't particularly like lamb, the chef made me a special raviolo with mushrooms and black truffles. The dish was super flavorful and rich. 6. Roast beef: I was worried it would be gamey like some of the beef we had in Prague, but it ended up being fine. It came with liquid bone marrow, bRoccoli and black salsify, greens. It was a pretty rich dish. 7. Cheese course: forest goat Camembert - with radish, cucumber, and greens. It reminded me of the Jasper Hill farms Harbison - one of my favorites back at home - strong with a hint of almost mushroom flavor 8. Banana, young coconut and tamarind 9. Rhubarb with dill, fennel, sour cream 10. Medlar with chocolate ice cream with a light snow like texture on top , almonds Petit fours: 1. Glass of cinnamon and sour cream - presented like European style yogurt 2. Truffle with a liquid passion fruit center - my favorite 3. Pumpkin with chocolate and pepper - like roasted savory rice truffle Everything was very formal - gloved hands for silverware's placement, etc. Fortunately, it didn't feel stuffy in the actual dining room (though the Palais Coburg itself does feel kind of stuffy). At the end of the night, the sommelier invited us to check out the kitchen as they were closing up, and we got to chat with the chef by the elevator on our way out, which was a really nice personal touch. Reservations are a must. Also note: they're closed on Sunday and Monday.

They are flexible with the amount of courses they serve. 5 , 7 , 9 or a anything in between. W e chose the 5 course meal and since we don't drink much wine only got 1 wine pairing and split between my wife and I. Attention to details, flavors and textures is why this chef deserves 2 Michelin stars. Choose your courses and they do the rest to make your dining experience perfect.

Pure dining excellence!!!! We savored every delicious morsel!!! We choose the 5 course selection which began after a 5 appetizer course. Don't worry you won't be overwhelmed by the appetizers but astounded by the creativity. Each course was timed perfectly. I am a vegan and left the selection to the chef's discretion; what a great decision that was!!!!!!! I was delighted by not only the lovely presentation, the dimensions and layers of textures and flavors but the absolutely spot on service and tasteful decor. My husband and daughter enjoyed the equally delicious delicious fish, octopus, beef and caviar dishes. Everything about this experience was perfection. The evening ended with a kitchen tour and a meet and greet with the chef and owner Silvio Nickol. The maitre'D Sven was the perfect balance between professional and accessible. Pure pleasure worth every penny!!!!

We dined at Silvio Nickol for lunch on Christmas Day. The restaurant offered a single, abbreviated, fixed-price menu. And it was wonderful. First, although we didn't stay at the hotel (Palais Coburg) it is magnificent. And the magnificence of the hotel only sets the stage for the restaurant. Unfortunately, we were seated outside the main dining area, but the restaurant made our seating are interesting, nevertheless. We were seated by the wine storage area and we had monitors with views of the kitchen. This was a unique and interesting arrangement. Since it was Christmas, the restaurant had a festive feel, although it certainly wasn't effusive in its decorations. Tasteful, but still celebratory. The service was impeccable--very warm and welcoming. And the food was outstanding. Our meal started with an assortment of amuses bouches. The first featured item was duck liver with a pumpkin puree. It was perfectly executed and perfectly complemented by a glass of local Riesling. A wonderful start and a wonderful pairing. Next came Arctic char with cabbage and leeks. Char must have been in season because we had it nearly everywhere we dined in Vienna. And this was on of the best preparations. The char was accompanied by a wonderful tart Gruner Veltliner. Our last savory course was venison with cauliflower and mushrooms. This was paired with a Grand Cru from Pauliac--a 1988 Pichon Longueville Comtesse de Lalande, and what a perfect pairing it was! We closed our meal with some chocolate, port, and a plate of petit fours. I suspect the pastry chef might have taken Christmas off because the desserts were the least interesting elements of our meal. But overall, it was clear that the restaurant is exceptional, as was the food. I was also impressed that Silvio Nickol was, himself, in the restaurant on Christmas. I think that speaks to his commitment to his kitchen and the quality of the food they present. If I am ever in Vienna again, I would love to try Silvio Nickol again. I recommend that you do the same!

Giant amethyst egg! Amazing food! Excellent mix of local wines! A chef that takes time to speak with you! Yelp tells me my review is currently shorter than most but I bet you actually read this one.

This is a serious gourmet experience, and we have eaten at several of the world's best restaurants. I had 7 courses, my wife had 5, all treats to the eye and palate. The wine pairings were likewise excellent. The service was extraordinary without being stuffy. At the end, we were invited back to meet Chef Nickol, who was gracious. Obviously not cheap, but experiences like this are worth it.

Taking into account, that Silvio Nickol's Restaurant is among top 2 restaurants in Austria (with Steiereck), we had very high expectations. The ambient is very nice: modern, a bit "clinical", but with nice touches, like for instance a crystal wall (I assume it is a part of the amehyst layered geode, very nice). The service is superb. All staff is extremely attentive and pleasant, but not intrusive. High remarks also for the chief sommelier, who is really very skillful, and can advise you very competently about your wine selection. Palais Coburg is said to have the biggest wine cellar in Austria, and the wine carte is really extensive. You should look at it just out of curiosity... As regards the food, we decided for a 5-course degustation menu. It started with 3 amuse-bouches, which were all very delicate. Then there were 4 "main" courses, and a dessert, followed by a post-dessert / petits-fours. As said, the amuse-bouches were really excellent. However, as regards the main courses, on would expect more in a 2-star Michelin restaurant. Two dishes were two salty (sauce), and all of them tried to mix too many ingredients into one dish, thus often covering the original taste of the dish, and making a con-fusion of tastes. The dessert was nothing special, but the petits-fours were really excellent and very delicate and better than the dessert itself. A nice gesture is that the chef himself says goodbye to all the guests. All in all, it is a very nice restaurant with superb service, which only requires a little less "confusion" at the tastes of the dishes.

Food was not that tasty; waiter was snotty; too expensive for what you got.

Had an amazing date dinner with husband ! Love the wine pairing with our 5 course delicious meal. The chef was incredible.