It seems fitting that in a prestigious city like Vienna there are many restaurants to suit a cultured clientele. Edvard is one of the top in this category, located in the outstanding Kempinski Hotel, this One Michelin starred restaurant serves immaculate dishes using the finest local meat and fish.
Sashaying through the ornate lobby, we made our way to the dining room and were seated at a table near the front, behind us the other tables were all full. We found the waiters to be discreet and charming which ensured the dining room mood was civilised and sophisticated at all times.
Immaculate tiny amuse-bouche tasters were brought to us, arranged with the utmost care, followed by wonderfully warm crusty bread, and indulgent canary yellow butter. A tempting tasting menu offers 4 or 7 courses, which can be paired with wine. We opted for the extravagant a la carte menu which features fresh and exciting flavour combinations. I loved the simplicity of the menus, decorated with lovely little food related illustrations.
After a glass of extra bubbly Champagne, our complex starter arrived. We both ordered the Beets with cream cheese, herbs, pumpernickel and malt – a dish that arrived on two plates each. The food was a rich palette of reds and maroons, with varying textures and shapes. I particularly liked the oriental style beetroot rolls which were presented entwined in an alarming snake-like jelly. Then on the slate plate, a thin malt biscuit topped with vibrant beetroot sorbet and pretty edible flowers; a group of unusual tastes that tasted light and herbaceous.
For main course we tried two opposite recipes. The codfish with white carrots, black rice, mussels, yuzu and coriander was an ethereal dish. Clean and healthy, a perfect option for a dieter. The fish was perfectly cooked and the green vegetables and sauce gave a kick of seasoning. My venison with topinambour, apple, hibiscus, brussel sprouts and cacao was a sinfully luxiously option on the other side of the table: silky smooth meat and vegetables paired with sweet chocolatey crumbs and apple puree – it looked as beautiful as it tasted, a rainbow of hues.
And for dessert, some serious chocolate. Described as ‘Textures of Valhrona Chocolate’ I knew this would be focussed on one ingredient. The pastry chef had fun with this dish creating as many textures as possible: chocolate jelly, mousse, ice-cream and biscuit. It was a powerful and rich pudding and I was glad we had only ordered one to share. The intense flavour was contrasted slightly by red berries, though I still craved a dollop of thick cream.
Edvard is an occasion restaurant, ideal for smart business meetings or special celebrations. The food here is innovative and interesting, a treat for the tastebuds. Chef Philipp Vogel offers a range of dishes that are far less traditional than the restaurant appears.
More information and book a table here.
Many thanks to the Vienna Tourist Board for their help with this trip.