Restaurants
Z’som Restaurant Coming together & eating your way around the world
Z'som Foto von Graeme Kennedy
Once upon a time, there was a Tyrolean and a Chilean. They met and fell in love, travelled the world for many years, and gathered impressions and experiences until, at some point, they settled in Vienna, took over a corner pub and opened their own restaurant there - in spring 2022.
As soon as you look through the windows lit with warm light, you sense that this is a place to feel good. Upon entering, you are greeted warmly, then - past the sociable bar - to the small bistro table with a view of the open kitchen.
A short dialect language course for all those who are not from the south: Z'som stands for together. The owners Diego and Judith focus on socialising. Judith looks after the guests, while Diego, their partner, is the master of the pots and pans. His job has taken him to Peru, Canada, France, China, the Philippines and many other countries.
Instead of souvenirs, he collected tastes. Halibut with cucumber kimchi and prawn bisque. Iberico pork with tamarind. Passion fruit and salicornia. Wasabi mascarpone and soy caramel. The menu at Z'som is the souvenir album of his professional world tour.
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Two monthly changing tasting menus are served - with a choice of four (64 euros) or six courses (70 euros). With the exception of Friday, the dishes can also be ordered à la carte. If you like, the service team can pour you the right wines by the glass. As with the food, the same applies here: Austria meets the wide world.
The evening begins with local flavours: braised beetroot in a lake of oat-butter milk, completed with horseradish and pear. Then we travel to more distant climes with a sea bass cooked to perfection, accompanied by exotic fruits and fiery chilli.
The acorn-eating Iberico pig, which you usually only get on your plate as air-dried ham, is juicily braised here and served with wild garlic, morels, pistachios and tamarind. "Sounds unusual," says the smiling waitress in advance, "but it goes incredibly well together."
She is right. The dessert is also a flavourful surprise: smoked white chocolate with soy caramel and berry sorbet. Unusual, but goes incredibly well together. Given the surprising combinations, one looks forward with anticipation to the coming months. The ideas, that much is certain, will definitely not run out for the duo who have travelled further.
