Klee am Hanslteich Green Paradise

Saturday, May 02 2015

Opening Times

April till October.
Monday till Sunday 11.00-24.00
Kitchen hours. 11.30-22.30
November till March.
Monday till Sunday 11.00-23.00
Kitchen hours.
Monday till Saturday 11.30- 22.30
Sunday 11.30-21.30


Klee am Hanslteich
Amund­sen­straße 10
1170 Vienna-district 17
.How to get there


+43 1 480 51 50

price level

Since no other city in Europe can offer as much forest per capita as Vienna, it is self-explanatory that we escape into the Viennese forest on the weekends. Especially now that it's spring, everything blooms and there's a certain fragrance in the air, nothing can keep me home any longer. I need to get out. And as a lover of extraordinary cuisine and stylish ambience, I choose to crown my extensive walks through nearby Schottenwald with a visit at Klee am Hanslteich.

With a terrace that overlooks the entire pond before it, this idyll is truly soothing to the soul. Despite of the bustling time particularly during holidays where the sun doesn't even need to come out to attract many visitors. Klee am Hanslteich is an established go-to staple for weekend trips.

About three years ago, Monika Wlaschek and her partner Werner Helnwein decided to take care of this little old hut by the lake and turn it into a weekender eldorado. The outside furniture is designed by them, the armchairs are of highest comfort and as a ladies' special, there is a custom-made purse hook attached to each chair. Wonderful!

Klee Restaurant Terrasse am See Ausblick
Klee Restaurant Terrasse am See Tische
Klee Restaurant Terrasse am See Außenbereich
Klee Restaurant Terrasse am See Interieur
Klee Restaurant Terrasse am See Innenraum

Thanks to an early reservation, we got a table right by the water presenting the lake's entire scenery just in front of us. While we nibble on fresh, home-baked bread, we're having difficulties deciding which non-alcoholic Klee specialty to plunge into – Klee lemonade, Klee iced tea or Mojito Soda?

Manfred Helnwein, in charge of the restaurant, tells us about the menu and explains that it contains Viennese classics as well as some Mediterranean dishes that you usually only get at Hauben-restaurants anymore, Vienna's own haute cuisine ranking. But dishes like Calamari with basil-chili-mayonnaise are things that people actually travel here for, which is why they remain on the menu all year long while the bigger part changes seasonally.

We stumble upon a small selection of Asian-sounding dishes which raised our curiosity even more, thanks to the chef's creativity. We start off with a beef salad served on grapefruit, carrot, mint, peanut and chilli. The filet is tender, pink and juicy, the exotic fruit and spices complement with perfect acidity and make for a great beginning. My own choice was a more regional one: foamed green asparagus soup with smoked trout and hazelnut. Light and delicious!

For the main, we switch roles – one saddle of veal with roasted asparagus, herb Hollandaise and wine for my lunch companion who was left to savour in silence! For me it was the roasted watermelon with chili, cilantro and arugula alongside a salmon filet that both surprised and knocked me off my feet. A highly refreshing combination, uncommon yet indescribably good.

For the finale we flirted with a few choices that mostly included seasonally appropriate fresh strawberries. However, we followed our waiter's constantly good recommendations and went with the chocolate gratin with vanilla ice cream and passion fruit foam. Heavenly! And definitely the dessert of our choice again when we come back for the famous calamari.

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