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Restaurant Konstantin Filippou Wien Reviews from The Last Year
Lunch
Lovely lunch. Very flexible with tasting menu, prix fixe, or a la carte options. The caviar dishes - both traditional and updated were very tasty. Also, the signature seafood soup was lovely - perfectly cooked langoustine, pike-perch, and scallop in an excellent broth. There are two prologue amuse bouches and 3 small epilogue dessert courses - so many sure to factor that in when planning your meal. Lovely service.
Big disappointment
Unfortunately, the visit was only supported in German at certain times. Comments on the courses were therefore sometimes ineffective. Even the sommelier unfortunately did not speak German, which was a handicap given the subtleties of the wines and vintages. Regarding the menu, it should be noted that the fish courses are mostly served raw, which is unfortunately not our thing. So no course was really convincing in terms of taste. We often found the combination of the extremely attractive components to be exaggerated, and the star of the course was often lost in the variety of components. One example is the very fine scallop, which was served in combination with mountain cheese, Perigord truffle and radish (!?). Less would have been more. Perhaps it is the pressure to go the extra mile today that leads to combinations here? Konstantin Fillippou was unfortunately unavailable for the entire evening because he was absent; we would have liked to have spoken to him directly! The portion size is extremely minimalist by our standards. Despite ordering more bread, we were still hungry after eight courses. The service, taste quality and quantity are in stark contrast to the immediate local competitors Steirereck and Amador.
Patchy
Nice modern setting with black decor and pleasant staff. We both chose the business lunch menu which we found somewhat confusing as it has various options including the signature dish for an additional €46. The latter consisted of a half tea spoon size of low grade caviar on a potato soufflé. It considerably underwhelmed. We both enjoyed our main courses of salmon and pigeon together with some additional and welcome surprise dishes. The cheese board was enjoyable and the right quantity. We had two bottles of wine and were very disappointed that the red had “dregs” in the final pouring, which meant that it was undrinkable. The sommelier maintained that was to be expected as it was not decanted. A rather poor outcome in a two star Michelin restaurant for some €250 each. One would have thought a glass of the house red may have been offered as compensation. Overall we give the restaurant a score of four out of five.
nice but…
overall nice experience, with good solutions and gluten free bread available. Noisy dining room, which you should not expect in a two-starred restaurant. A little bit expensive compared to the service provided. Post-dinner delicatessen gift was not certainly gluten free.
Valentine's Day disaster
We managed to get a table for Christmas Day and were very happy about it. Unfortunately, the experience was sobering. Before that, we had eaten in the restaurant twice for lunch and everything was fine. But this evening was a disgrace. The table was reserved for 7:30 p.m. and we were on time. The first greeting from the kitchen was at 8:15 p.m., before that a glass of champagne. The second greeting would have been forgotten if we hadn't reminded us. Waiting times between courses were around 45 minutes. The boss himself - I only saw the back of his head on the way to the door - left the restaurant relatively early. The service staff tried very hard, as did the kitchen, but nothing happened. Tables next to us were urging us to leave because of the long wait times. The wine accompaniment usually came too late. The sommelier only spoke English, which wasn't a problem for us in principle, but it was still inconvenient. I am writing this review because at the end of the evening I told the waiter that the service and waiting times were far from two Michelin stars. We were at Mraz and Sohn, at Apron, at Steirereck, but nowhere was the service so slow because they were understaffed. Mr. Filippou may be a great chef and a genius, but this evening was a disgrace. When I asked whether the boss was aware that many people have to save up for months for an evening like this, he just nodded. Apparently the guests in this restaurant are only worth something if they are an influencer or restaurant critic or a weekly regular. The two points are because the quality of the food was good. Otherwise the waiting times were too long, it was too cold and at €980 including tip, it was much too expensive for this service. If you read my reviews you can see that I don't write maliciously, but this evening was a disappointment. Of course, Mr. Filippou did not know that other people besides influencers had contacts and so I will forward this review to the Michelin Guide, as testing will be carried out again in Austria in 2025. Conclusion: this evening was far from two stars and definitely, as described in the Michelin Guide, not worth a detour. Mr. Filippou will not be bothered by this, but perhaps this criticism can shake up his attitude, as there was a farewell greeting from "Mama Filippou".
Fine lunch
Every plate was outstanding in terms of taste. A jug of champagne by the glass and the perfect wine accompaniment. What more could you want? I was particularly impressed by the presentation of the food. The plates were aesthetic works of art. Thank you for a perfect lunch.
An Homage to the Taste Buds
The food here was one of the best we ever had. The Greek owner infused asian influences in many of his dishes. The presentation was beautiful, the service impeccable and the food unique and an homage to the taste buds. We had the shorter tasting menu and regretted not choosing the longer menu.
Good seafood but meal took 4.5 hours
Mainly seafood dishes, most of them good. Pigeon was excellent. However, food came too slow. Started at 730pm and finished at midnight.
Amazing
Visited here for lunch and we weren’t disappointed. The food was amazing and matched with fabulous wine, we had the ultimate dining experience. The only minor niggles are that service took forever and it wasn’t exceptionally busy and the service was a bit robotic. Staff lacked personality. Maybe this is how theyve been trained. Didn’t distract from being an amazing lunch.
OUTRAGEOUS!
This highly praised restaurant, which to my surprise was half empty, is really a very good example of what is going on in the so-called TOP gastronomy at the moment! I can't think of a single dish that delighted my palate...on top, the pigeon was far too bloody...my good upbringing forbids me from describing and evaluating the orange wines...I've had better at the Mostheurigen in Strebersdorf! To charge 2240 euros for 4 people without a tip for a meal like this is not only outrageous, but reflects our times! These so-called young chefs should concentrate more on preparing a culinary feast for the guest instead of constantly appearing in the media and cooking unidentifiable dishes for nouveau riche pseudo-gourmets who have no idea about food anyway! Nowadays it just has to be expensive and media-chic!! I have been travelling around Europe for 30 years, but I have never experienced anything like this! Do it better or PLEASE don't do it!!
What a fabulous experience from the moment you walk in!!!
What a fabulous experience from the moment you walk in!!! The staff was so helpful and genuinely kind. I was interested in looking at the kitchen and they invited me "back stage". Turns out that the gentlemen I was talking to was from the same small town in Sicily that my mom was from. The food was so artfully prepared it was a feast for the eyes as well as the tongue. Everything is sourced locally and there is such a concern for freshness. All the wine pairings where from local Vienna wineries that produce organic wines. Go treat yourself.
Felt like i was in the movie "the menu" - all black clad
Felt like i was in the movie "the menu" - all black clad space and staff (no waiter introduced by name). Seafood only menu did not deliver and many of the dishes were fishy in a bad way. Ultimately, the food didn't taste good (fishy anchovy and mussel dish) and took over four hours to serve and left me €750 poorer. Skip.
Obwohl ich nur beim Mittagsservice saß, ist Küchenchef /
Obwohl ich nur beim Mittagsservice saß, ist Küchenchef / Besitzer Konstantin Filippou ständig sichtbar und zeigt eine sehr starke Kontrolle über seine Köche und seine Kellner, um seine anspruchsvollen Standards zu erfüllen. Die Einrichtung, der Service, das Essen sind alle ausgezeichnet. Natürlich ist es der Preis für die Vision von Küchenchef Filippou, im Hauptspeisebereich zu sitzen und bis zu sechs Köchen dabei zuzusehen, wie sie jeden Teller mit einer Pinzette zubereiten. Es lohnt sich. Ich werde bald zurück sein. -- Even though I only sat through lunch service, Chef / owner Konstantin Filippou is constantly visible, showing very strong control over both his chefs and his servers to meet his exacting standards. The decor, the service, the food are all excellent. Of course, sitting in the main dining area, watching up to six chefs prepare each plate with tweezers, is the price of Chef Filippou's vision. It is worth it. I'll be back soon. 2023 05 05. M2.
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Congrats on 3 mil
By 🍑 @BraveCloth47, 06/01/2023 9:25 am
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Congrats to Jonas and the team for hitting this revenue milestone. Looking forward to seeing what the rest of the year has in store. @ColorfulRod45
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Answer from 🦩 @FluffyStar64 (06/01/2023 9:28 am)
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
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Answer from 🥷🏻 @ColorfulRod45 (06/01/2023 9:38 am)
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haha thank you for the post!!! That's much appreciated, I guess two people were watching the number flip 🤣🤣🤣
All kidding aside - I know how much time you guys spend on the platform to make it what it is, very happy to have you!
ps. sorry for the duplicate reply, I just found a bug in the image ratios 🤦🏻♂️
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By 👻 @ExhilaratingRate70 (06/01/2023 6:23 pm)
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By 👻 @PureHate68 (06/25/2023 6:23 pm)
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