Silvio Nickol im Palais Coburg

Food was not that tasty; waiter was snotty; too expensive for what you got.

I don’t have the words to describe how impressed I was by my dinner here. After hearing so much about this 2 Michelin Star Restaurant, I made reservations for me and my friends. The décor is modern and very elegant. The dishes are works of art and well balanced with the paired wine. The staff treat you like royalty and the chef is definitely one of the best in Austria.
If you ever want an amazing gourmet meal and experience you must check this restaurant out. Make sure to make reservations.

Had an amazing date dinner with husband ! Love the wine pairing with our 5 course delicious meal. The chef was incredible.

Taking into account, that Silvio Nickol’s Restaurant is among top 2 restaurants in Austria (with Steiereck), we had very high expectations.
The ambient is very nice: modern, a bit «clinical», but with nice touches, like for instance a crystal wall (I assume it is a part of the amehyst layered geode, very nice).
The service is superb. All staff is extremely attentive and pleasant, but not intrusive. High remarks also for the chief sommelier, who is really very skillful, and can advise you very competently about your wine selection. Palais Coburg is said to have the biggest wine cellar in Austria, and the wine carte is really extensive. You should look at it just out of curiosity…
As regards the food, we decided for a 5-​course degustation menu. It started with 3 amuse-​bouches, which were all very delicate. Then there were 4 «main» courses, and a dessert, followed by a post-​dessert /​petits-​fours.
As said, the amuse-​bouches were really excellent. However, as regards the main courses, on would expect more in a 2-​star Michelin restaurant. Two dishes were two salty (sauce), and all of them tried to mix too many ingredients into one dish, thus often covering the original taste of the dish, and making a con-​fusion of tastes. The dessert was nothing special, but the petits-​fours were really excellent and very delicate and better than the dessert itself.
A nice gesture is that the chef himself says goodbye to all the guests.
All in all, it is a very nice restaurant with superb service, which only requires a little less «confusion» at the tastes of the dishes.

Ich hatte das Vergnügen unlängst bei Hrn. Nickol gewesen zu sein. Zuerst mal das grundsätzliche: Man kauft hier Kunst am Teller und keine Nahrung im eigentlichen Sinne. Wenn man nicht bereit ist, für Kunst am Teller Geld auszugeben, dann soll man bitte einfach fernbleiben und das überdurchschnittlich hochwertige Angebot der Stadt Wien genießen. Der Unterschied zur «normalen» Kunst ist allerdings folgender: Kunst ist nicht messbar, Kochkunst allerdings schon, denn schließlich muss es auch schmecken. Daher ist eine Preis-​Leistungs Diskussion hier gar nicht angebracht sofern gewisse handwerkliche Basics stimmen. Und das kann man hier wohl sagen !
Wir hatten 8 Gänge, aus denen mit 2x Begrüßung und 2x süße Verabschiedung dann 12 wurden. Also mehr als ausreichend. Jeder einzelne Gang war ein Hochgenuss für alle Sinne. Es wird Geschmack, Optik und ebenfalls der Geruchsinn dermaßen perfekt eingesetzt, dass einem die Worte fehlen. Auch die sog. Leberkeule blieb aus (Leberkeule=oft wird zu Beginn in Sterne-​Restaurants sehr gerne Leber serviert und diese in einer Menge, dass man dann über die weiteren sehr kleinen Gänge hinwegtäuschen kann). Es wurde Leber serviert aber in einer normalen kleinen Portion mit einem unglaublichen Süßwein, an den ich mich leider nicht mehr erinnern kann. Die Weinbegleitung aus dem (laut Eigendefinition) drittgrößten und besten Weinkeller ist dermaßen perfekt abgestimmt, dass einem auch hier der Atem wegbleibt. Es wird nicht knausrig eingeschenkt und es fanden sich auch österreichische Jahrgänge in der Abfolge, was natürlich besonders toll ist, da die österr. Weine sowieso zu früh getrunken werden (andere Diskussion).
Der Unterschied zum zb Steierereck besteht darin, dass das Steirereck «österreichischer» kocht und mehr die österr. Küche auf Sterneniveau hebt. Silivio Nickol kocht international aber österreichische Anlehnungen gibt es bei manchen Gerichten. Daher sind die beiden vom Kochstil her nicht vergleichbar.
Alles in allem ist das der kulinarische Supergau, den man an einem ganz besonderen Anlass genießen sollte.

Let the Austrian reviews begin. If I could have a last meal, it would be at Silvio Nickol, the finest restaurant meal and experience I have ever had in my 54 years! Considering my parents didn’t share lobster with me until I ordered it on a menu when I was 19 and away at college, I have been making up for it ever since.
My incredibly amazing boyfriend, Jeff, chose this restaurant and emailed them way in advance of our reservation over the Christmas holidays. I eat fish; I don’t eat meat or poultry.
When we arrived at the stunning Palais Coburg in Wien Austria, I was in awe. Beautiful building and hotel.
The choreographed beauty of the wait staff and sommelier is something to behold. They were gracious, well educated and the most knowledgeable about the food & wine. We had the 5 course tasting paired with wines. Wines I will never be able to purchase in the US… their wine cellar is the 2^nd largest in all of Europe.
Flavors, ingredient combinations, flawless execution and the outstanding taste… bravo Chef Silvio. We met Silvio upon our departure and had the pleasure of speaking with him for a while. He is quite humble and gracious. My boyfriend is 6’3″ and I would venture him to be 6’5″.
I wanted to ask for more portions of everything we were served. Believe me, the portions were perfect; the flavors are something to savor. If you can splurge on one meal… let it be at Silvio Nickol.