Délice

Frommer's Review

A 200-year-old vaulted ceiling arches over the tables of this sophisticated cellar-level restaurant. This icon of neue Küche (cuisine moderne) is a showcase for the cuisine of Vienna-born Friedrich Gutscher, whose alchemy in the kitchen can be observed from some tables. The menu changes virtually every week. Starters may include cream of cucumber soup in summer or consommé of pigeon with truffles in winter. A sample main course may be a filet of Brittany sea wolf marinated in lemon juice and olive oil and served with a salad of warm asparagus and exotic mushrooms. For dessert, a nougat truffle or the traditional Austrian treat Topfenknoedel (cottage cheese dumpling) is excellent. The wine list is almost overwhelming, with selections from virtually every wine-producing region in Europe.

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