One of Vienna’s most upcoming restaurants is situated in the heart of the city: Konstantin Filippou. This restaurant is the first solo restaurant from Chef Patron Konstantin Filippou and the place where he presents passion for cooking and excellent ingredients.
The interior of Konstantin Filippou is contemporary and reflects a relax atmosphere. Dark colours, minimal but artistic wall decorations and light elements give the restaurant an intimate feeling. Konstantin Filippou’s dining room is an elegant space with a view into the restaurant’s heart: the kitchen. From just about every table, guests have the pleasure of watching the kitchen team creating culinary artworks. The Kitchen Table is the best spot in the house and is adjacent to the amuse preparation kitchen. The Private Dining Room is an exclusive and cosy room and seats up to twenty guests. This room is located separately from the main dining room for optimal privacy of groups.
Chef Patron Konstantin Alexander Filippou, born in Graz, Austria, is the son of a Greek father and an Austrian mother. He experienced multiculturalism (because of the marriage of his parents) and Mediterranean influences since his childhood. The chef desires to reproduce all the tastes and palatable experiences he has discovered throughout the years in Austria and the Mediterranean region. He gained experience in several restaurants in Austria, which include a highlight in the well-known Restaurant Steirereck in Vienna. Several international experiences like Gordon Ramsay in London, La Gavroche in London and Arzak in San Sebastian, boosted his multicultural culinary approach.
Today, Chef Patron Filippou’s cooking reflects his multicultural background and inspires him for a unique approach to food. In his restaurant, Konstantin presents his culinary compositions from both of his worlds. He is a purist and his straightforward cuisine is characterised by an extreme passion for ingredients. What really matters in his approach is the essence of taste. He continues to follow his heart and creates dishes where he combines the aromas of the sea, like algae and mussels, with Austrian produce and flavours. In the wine bistro next to his fine-dining restaurant he also offers inventive, but more casual dishes, paired with natural wines.
His tasting menu can be ordered in four or six courses. The chef always leaves a choice of main course and the menu prices vary each time, according to the chosen products. Sommelier Timo Muliar managed to create a wine selection with not only excellent natural wines, but also a great selection of classical wines. For each course, the wines tell a story and are carefully selected to create the ideal wine pairing. It is not easy to create a wine pairing menu that includes extreme nature wines and more classical references, but at Konstantin Filippou, it is done as it should be. An extremely friendly team creates the true ‘home away from home’ feeling.
A good example of this kitchen philosophy is the Norwegian grilled langoustine with a crumble of txogitxu beef, Cochayuyo seaweed and a lemon jelly. Pure, intense and well balanced. The Mieral Pigeon dish is inspired by the chef’s visits to the Marrakech markets. This dish starts with a beautiful piece of pigeon, combined with pieces of filo pastry, eggplant, many spices, and a pigeon confit. Powerful, refined and delicious.
Restaurant Konstantin Filippou is a unique restaurant that truly excels in purity by combining local, Austrian flavours with Mediterranean cooking and techniques that focus on the essence of the product. A true discovery in Vienna – definitely worth a visit.
Written by Sven & Frank
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