Restaurant in Vienna, Austria
One Michelin star, four nights a week.
Sören Herzig's one-Michelin-starred room in Vienna's 15th district is a serious return-visit restaurant: precise modern cooking, a Star Wine List White Star-recognised drinks program, and a converted 1920s auction hall that earns its €€€€ pricing without ceremony. Open Wednesday to Saturday evenings only — book three to four weeks ahead minimum.
If you have already eaten at Herzig once, you already know the answer: yes, go back. The question on a return visit is whether the experience holds the same weight when the novelty has worn off. It does — and then some. Sören Herzig's one-Michelin-starred room in Vienna's 15th district is the kind of place that earns its repeat visitors not through spectacle but through consistency and precision. At €€€€ pricing, it sits in the same bracket as Silvio Nickol Gourmet Restaurant and Konstantin Filippou, but it delivers a noticeably different energy: quieter, more considered, less performative. If modern cuisine without gimmickry sounds like a relief rather than a limitation, Herzig is the right room.
Herzig occupies the ground floor of the Dorotheum-Fünfhaus, a listed 1920s building on Schanzstraße 14 in the 15th district , not the obvious address for fine dining, which is partly what makes it interesting. The space was once an auction hall, and you can still read that history in the proportions: high ceilings, a sense of open volume, hardwood flooring underfoot. The fit-out leans minimalist and industrial, closer in spirit to a New York gallery than a Viennese Beisl. Designer chairs, works by artists Peter Jellitsch and Clemens Wolf on the walls, and a restrained palette make it a room you notice without being overwhelmed by. On a second visit, the atmosphere settles into something comfortable , stylish without demanding your attention.
The rooftop terrace is the variable that changes the equation depending on when you visit. When weather allows, it functions as the leading aperitif spot Herzig has: views over the 15th district, drinks in hand before you go downstairs to eat. If you are booking in warmer months, factor this in. Arriving early to use the terrace before dinner is a better plan than rushing straight to the table.
For a restaurant operating at this level, the drinks program at Herzig carries genuine weight. The Star Wine List recognition , awarded a White Star in January 2023 , is the clearest external signal of what the sommelier team is doing here. A White Star from Star Wine List is not given to venues with a functional wine list; it marks places where wine is treated as a serious discipline, where the list is curated with intention and the recommendations carry real expertise.
On a return visit, this is where you should invest more attention. First-timers tend to focus on the food; regulars quickly realise the sommelier's input is part of what makes the experience worth repeating. The pairing approach at Herzig is described as insightful rather than merely competent , the difference being that you are being guided toward discoveries, not just matched with obvious choices. If you deferred to the pairing menu on your first visit, consider engaging more directly with the wine team this time around. The list rewards the conversation.
For aperitifs on the terrace before dinner, the rooftop setting creates a natural moment to open with something considered rather than reflexive. This is not a cocktail bar that competes on its own terms, but the pre-dinner drinks sequence, particularly when the terrace is in play, is a genuine part of the Herzig experience rather than an afterthought.
The cooking here is modern cuisine built around quality ingredients handled without unnecessary complexity. The set menu runs in a large or smaller format, and vegetarian arrangements are available with prior notice. Dishes like tempura Tristan lobster with pumpkin, pear, and koji rice, or aubergine barigoule with beluga lentil, almond, and cinnamon blossom, give you a clear sense of the register: technique-forward, ingredient-led, confident in restraint. There is nothing on the plate that does not belong there.
The Michelin star awarded in 2024 validates what regular diners had already figured out. At €€€€, the set menu format means you are committing to Herzig's programme rather than assembling your own. For returning visitors, the smaller format menu can make sense if the larger format felt like too much , the kitchen's precision holds across both lengths.
Herzig opens Wednesday through Saturday, evenings only (6 PM to 11 PM), and is closed Sunday through Tuesday. That four-night window, combined with a Michelin star and a room that is not large, makes this a hard booking. Plan at least three to four weeks ahead for a weekend table; midweek Thursday or Wednesday slots are your leading option if you need a shorter lead time. There is no published booking method in current data, so contact the restaurant directly. A phone number is not publicly listed in our records , check the venue's address at Schanzstraße 14, 1150 Wien for updated contact details.
The 15th district (Rudolfsheim-Fünfhaus) is not central by Vienna standards. It is accessible by U-Bahn (U3 line toward Hütteldorf, exit at Schweglerstraße or Johnstraße), and a taxi or rideshare from the 1st district takes around 15 minutes. For a full picture of where Herzig sits within Vienna's dining scene, see our full Vienna restaurants guide. For context on where to stay nearby or across the city, our Vienna hotels guide covers the relevant options. If you want to build a full evening around a great drinks programme, our Vienna bars guide is worth reading before you commit to a night in the 15th.
If Herzig is fully booked, or if you are building a Vienna itinerary across multiple nights, these venues are worth considering: Esszimmer - Everybody's Darling, Z'SOM, Buxbaum, and Das Kraus all represent serious options at different points on the price and formality spectrum. For Austrian fine dining beyond Vienna, Döllerer in Golling an der Salzach and Ikarus in Salzburg are the benchmarks to consider. If you are exploring the modern cuisine format further afield in Europe, Frantzén in Stockholm is the natural comparison point for what a set-menu-only modern kitchen can achieve at the highest tier.
| Venue | Price | Value |
|---|---|---|
| Herzig | €€€€ | — |
| Steirereck im Stadtpark | €€€€ | — |
| Konstantin Filippou | €€€€ | — |
| Mraz & Sohn | €€€€ | — |
| Silvio Nickol Gourmet Restaurant | €€€€ | — |
| APRON | €€€€ | — |
Key differences to consider before you reserve.
Dinner only — Herzig does not serve lunch. The kitchen runs Wednesday through Saturday from 6 PM to 11 PM exclusively, so there is no midday option to weigh. If you want a daytime fine-dining slot in Vienna, Steirereck im Stadtpark is a better fit.
Book at least three to four weeks out, especially for Friday and Saturday. With only four service nights per week and a Michelin star awarded in 2024, demand consistently outpaces availability. If your dates are fixed, book the moment they open.
The set menu is the format here — à la carte is not the model at Herzig. Documented dishes include Tristan lobster tempura with pumpkin and pear, and aubergine barigoule with beluga lentil and cinnamon blossom. A vegetarian version of the set menu is available with prior arrangement.
At the €€€€ price point, yes — if a set-menu format in a Michelin-starred room suits you. The 2024 Michelin star and the Star Wine List White Star recognition together indicate the kitchen and drinks program are operating at a level that justifies the spend. For a lower price-to-credential ratio in Vienna, Konstantin Filippou is worth comparing.
Yes, for the format. The set menu comes in a large or smaller version, which gives you a genuine choice on length and spend. The cooking focuses on quality ingredients handled without unnecessary complexity — a 2024 Michelin star confirms that approach is working at a high level.
It works well for a special occasion: the room is a converted 1920s auction hall with a minimalist, gallery-style atmosphere, the service is described as adept, and a rooftop terrace is available for an aperitif or nightcap. Book a table, then ask about the terrace when you arrive.
No group-specific private dining information is documented for Herzig. Given the intimate nature of the space — a single dining room in a listed ground-floor building — larger groups should check the venue's official channels before assuming availability. For confirmed private dining infrastructure in Vienna, Silvio Nickol Gourmet Restaurant is worth a call.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
