Pichlmaiers Zum Herkner
The Herkner was once a legendary inn, Heinz Herkner among the best chefs in Vienna. After the legend had been shut for couple of years, two brothers took over the premises, which they re-opened at the beginning of 2016 under the name "Pichlmaiers Zum Herkner". The two operators are experienced restaurateurs, their kitchen line is a reference to Heinz Herkner, who was famous for his Old Viennese cuisine. Consequently, classics of Viennese cuisine, such as 'Beuschel’ (veal lungs), liver and boiled beef, are on the menu today - but re-interpreted.
The whole thing is served in the ambience of a pretty inn in the suburbs. Even an old Bretschneider bar can still be found here. The restaurant has been carefully renovated, everything is very subtle. The mint-green, heart-motif chairs are probably intended to catch the eye. In summer, guests can look forward to a charming inner courtyard in the 'Pawlatsch' style. All in all: Viennese cuisine at its best.
Salonplafond in the MAK
The MAK – Austrian Museum of Applied Arts/Contemporary Art now also has a great restaurant. The former MAK restaurant has been completely remodeled with the involvement of the well-known German TV chef Tim Mälzer. Only the fantastic coffered ceiling remains and is reflected in the name of the new restaurant: Salonplafond. Visually, the restaurant goes perfectly with the MAK. Chairs by Oswald Haerdtl and Ernst Schwadron, lamps by Kalmar, upholstery by Josef Frank and flatware from Copenhagen get designer’s pulses racing. Despite its size, the restaurant appears very cozy, which was certainly no easy undertaking in the design process.
But now to the food, because that’s also something to be proud of. The kitchen line of Tim Mälzer is skilfully implemented by his pupil Aaron Waltl. By day, the Salonplafond offers straightforward dishes for museum visitors and office workers. In the evenings, the kitchen moves into top gear. On offer is a modern, pure Austrian cuisine - with often unusual combinations. Diners are amazed when the radish that accompanies the pork is served in iced form, or trout is served with rhubarb. But it goes.
The main attraction on the menu are the sous-vide dishes, which are packed in a vacuum and cooked at a low temperature for many hours. Towards the rear of the restaurant, there is also a bar serving cocktails that come highly recommended. Austrian products are also the order of the day here: Viennese gin and Burschik vermouth are frequently used in the cocktails. During the summer, all of this is enjoyed in a dining garden set in one of Vienna’s most attractive inner courtyards.