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Reading the other reviews on here, I'm wondering if we may
Reading the other reviews on here, I'm wondering if we may have just visited this restaurant on an off night.We were very excited to try this restaurant after reading the great reviews, but I did not feel that it was worth the time or money.I've dined at quite a few one-star restaurants, and am used to the slower pace that some restaurants operate at. However, taking an hour from being seated to the first course is unacceptable in my opinion. We opted for the 7 course menu and it took nearly 4 hours for completion. I've had 13 course meals that took a similar amount of time. There seemed to be no rhythm in regards to the amount of time between smaller bites and mains, just a LOT of time between them all. There were a few dishes that I thought were very tasty, but they all (with exception of the ice cream dessert) seemed to be the same temperature: room temperature. This has me wondering if the service staff was shorted handed that night and the dishes were plated and sat there longer than they should have.There were other odd things that I haven't encountered at any other Michelin starred restaurant, such as:- Dirty plates being left at multiple (but not all) tables before finally being bussed away when the bill came- Multiple people being given the wrong jackets when departing- Not having the bottle of wine being explained (we elected for a bottle. I did see them explaining the wines for those whom elected for the wine tasting)None of these would normally bother me, but with the negative experience with the food and service, I feel they are worth mentioning.This is my first negative experience with a Michelin starred restaurant and really left a bad taste in my mouth. I would suggest booking a reservation at one of the many other well rated restaurants in Vienna.
Be the first to ReplyIve been in so many micheline rated restaurant all around
Ive been in so many micheline rated restaurant all around the world. This one suck. Nothing special about it. The only good thing was one of their dessert. Other than that it was really pale courses. I am so angry that I paid that much money to have the worst experience ever.
Be the first to ReplyRestaurant EDVARD, located in Palais Hansen Kempinski
Restaurant EDVARD, located in Palais Hansen Kempinski hotel, is the very best of Austrian cuisine. Has one Guide Rouge star! Thomas Padevilla, chef de cuisine, serves an excellent 6-7 course menu. Very high level service. Highly recommended.
Be the first to ReplyTo be honest.
.. i usually find Michelin Star restaurants to be very disappointed due to high expectations going inBut Edvard was a very pleasant surprise! You can see the attention to detail and efforts the restaurant puts in from the first dish onwards - Visually pleasing: The plating and the overall restaurant ambience goes very well together- portions exactly right: not too much but will fill you up nicely. FYI we tried the four course lunch meal- delicate tastes: won't say much here other than that everything tastes great! Highly recommended
Be the first to ReplyA dinner in Edward is a quite refreshing experience in
A dinner in Edward is a quite refreshing experience in Vienna. The way of mixing the cocking methods and of constructing the figures of plates might be more flexible and freer than in Paris. When we reach this restaurant in the travel of the Central Europe, full of traditional cuisines, visit to this restaurant is a returning to modern side of the world.Although located in the hotel accommodated in a traditional building, interior of the hotel lobby and the restaurant is modern.
Be the first to ReplyAmazing service, killer food, soufflé 'twas amazing.
The tasting menu is the way to go. The meat tasting seemed even better than the fish, even though I had the fish. This is a true Michelin experience. This has to be the best meal I had in Vienna.
Be the first to ReplyAfter our rather disappointing dinner at two Michelin star
After our rather disappointing dinner at two Michelin star Steirereck, we were anxious about our upcoming lunch at Edvard. Edvard opened in 2013 and is located inside Palais Hansen Kempinski Hotel in Vienna, Austria. Exectutive Chef Anton Pozeg quickly earned a reputation and within the first year earned his first star. Given that December 26th is a holiday in Vienna, and in accordance with most other restaurants the menu for our lunch was a set tasting menu of 5 courses with no al a carte options, for 110€. We made reservations in advance and prior payment was required.Edvard is unique in that while it is located inside a hotel, there is a side entrance directly into the restaurant. I felt this is an elegant nod to locals that their restaurants is for natives and visitors alike. We were quickly greeted at the door by the maître D who proceeded to take our jackets and shown us to the table. Edvard design is modern with very slick furniture and decorations in hues of white and bright green. The wait staff all appropriately dressed in suits. There was already one table seated when we walked in and throughout our lunch only one other table was seated. Given that our meal had already been picked out the sommelier quickly approached our table with wine recommendations. We opted to go with the wine pairing for 70 euro per persons (5 courses). To start off, the chef presented two offerings from the kitchen. The first a potato puff pastry with a salmon cream on the inside with a small dollop of dill and sour cream. The flavor for this little bite was intense and the dill accented the salmon nicely. The second offering consisted of a thin slice of beef with a chili crème on the side.Before the amuse bouche, a small loaf of classic sourdough was brought to the table with two types of butter. The sourdough, as we were told, comes from a local bakery Joseph's, which has quite a following in Vienna. The amuse bouche consisted of an oyster over a small bed of seaweed salad with soy beans and a foam of coriander, lemongrass and curry. I very much enjoyed this dish as the creaminess of the oyster blended well with the curry and lemongrass.The first dish to be presented was the red mullet. The fish was delicately pan fried with a crispy skin side. The floral arrangement consisted of Bergamot, Cos lettuce and turnips. The color display was so bright and vivid giving life to the fish. Along with this salad you can see a burgundy sponge cake consisting of beet root. The sponge and the bright colors almost give the plate an appearance of a coral reef with the bright yellows from the turnips. I asked how the beet root cake was made and I was able to find an interesting video on Youtube how to make it.The second dish consisted of a Sot-l'y-laisse with an egg yolk in the center, with a bed of vinegar mushrooms along the bottom and a layer of macademian nut mouse. Perigord truffles adorn the top. I give credit for the chef for attempting a dish few find time worthy of harvesting and making. Sot-l'y-laisse translates into "the fools leave it there" and consists of two oysters of dark meat located near the thigh, specifically near the ilium bone. Often overlooked, this meat is considered by some to be the most flavorful with a firm texture. The chef's creativity is rewarded in this complex and standout dish. The egg yolk and macademian mouse give the chicken a mature buttery complex flavor. The mushrooms have a vinegar taste that bites into the already earthy flavor added by the truffles. Overall this dish ranks in the top ten dishes I have tried to date and along with the salad I had at Den in Japan, thoroughly gave me the chills.Following the Sol-l'y-laisse came the Tullnerfelder pig. This dish consisted of three different parts of the pig to include loin, cheek and pork belly. The pork loin was cooked sous vide and then finished over a grill. The loin was moist. The pig cheek easily fell apart and was very tender which contrasted the crispiness of the pancetta. The dish consisted of a bed of bean puree along with I could count two different types of beans and a parmesan foam.The main course was the Mama beef served with brussel sprouts as well as savoy cabbage presented in two forms. In one corner you see a piece of savoy cabbage with delicate shredded cabbage rolled inside. You can also see a seafoam green mouse fashioned from cabbage itself. The beef was tender and perfectly salted.Before heading on to dessert, the waitress surprised us with a "pre-dessert" as she called it. Beautifully presented was a bright dish that consisted of a cumquat stuffed with an olive oil and mandarin cream, accompanied by a mango sorbet over a hazelnut crumble. Refreshing and citrusy that complemented well with the nuttiness of the hazelnuts.
Be the first to ReplyCan I really be the first person to review this Michelin
Can I really be the first person to review this Michelin one star restaurant? Really?My partner and I chose the four course tasting menu with wines tonight. The service was friendly and professional with clear, welcome suggestions and explanations. There were glitches in the service that to us signified a one and not a two Michelin star restaurant: the audio track had a repeat a couple of time as though the CD had an error. The staff smiled and reset it. Not quite right, but it struck me as endearing and not the disaster it might have been in a two or three star restaurant.The food was excellent. In particular, the sot-l'y-laisse (a chicken oysters in jus with macadamia nut puree) had intense flavour that was truly an experience. Two different staff members volunteered that it was their favourite, as well it might be. The wine steward was helpful and knowledgeable with clear explanations of his suggested pairings of which we could choose Austrian, European or World wines. There was not a miss among the four.Last year we pledged to keep to the Michelin one stars (or lower) restaurants. The two and three stars are just so over the top in theatre to the detriment of the food. Restaurant Edvard was a superb one star choice. Friendly (in the way two and three stars cannot be) yet professional and helpful service with the spotlight on what the kitchen does, which is superb food with strong flavours that wake one's tastebuds with pleasure.Highly recommended. If you are going for one splurge meal in Vienna, this is the one.
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