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Aend Avant-garde star cuisine in the 6th district

Wednesday, April 24 2024
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Opening Times

Monday 19-23
Tuesday to Friday 12-15 and 19-23

Address

[aend]
Mollardgasse 76
1060 Vienna-district 6
.How to get there

Contact

...
+43 1 5953416
.aend.at

Minimalist dishes with strong flavours: that's what chef Fabian Günzel stands for. For his creations, which he conjures up in the open show kitchen in his Viennese restaurant Aend, he mainly uses the highest quality ingredients from France - and has been awarded a star by the Michelin Guide since 2019.

Good food often only needs a little. What counts is pure taste. Fabian Günzel is a master of culinary reduction. Born in Erfurt and living in Vienna, he has been running his restaurant Aend in the 6th district of the city of Mozart since 2018. The restaurant, which has been awarded one star, serves outstanding product cuisine with few carefully selected ingredients.

The salad hearts with citrus notes or the oyster marinated in radish with hazelnut oil taste finely balanced. "I like it radical, simple and authentic," explains Fabian Günzel, who was named Newcomer Chef of the Year by Gault Millau in 2016 and learned his craft from greats such as Heinz Winkler and Silvio Nickol.

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His restaurant Aend is furnished in keeping with the clear kitchen philosophy of the Viennese by choice: dark grey walls, angular brick elements on the ceiling, a reduced lighting concept, and bare wooden tables on which only the menu, along with a cloth napkin and water glass, can be found in a black envelope. "Each course on my menus is based on two highlight products. But these are of the highest quality," says the restaurateur.

To enjoy Fabian Günzel's modern creations, such as dry-aged Atlantic turbot with tiger nut milk or langoustine with cuttlefish sauce and Swiss buffalo cheese, every guest will find a large selection of cutlery right at the table in a pull-out, integrated mini drawer - an innovative and sustainable idea!

Wine glasses and their contents are brought by sommelier Alexander Seiser, formerly of Berlin's Michelin-starred restaurant Nobelhart & Schmutzig. He routinely selects the right wines from around 900 items at Aend, preferably from Europe. Our discovery of the evening: white still wine from the French Champagne region!

What a successful contrast to Fabian Günzel's loud, avant-garde cuisine, which he prepares together with a team of six in the restaurant's open show kitchen for all to see. With his casual fine dining concept at Aend, the chef has captured the spirit of the times and perfected the motto "keep it simple" for culinary delights. Bravo!

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