Ottenthal commits fully to Austrian food culture — and means it literally: this is restaurant, workshop and wine shop under one roof.
The name references a Lower Austrian wine region, the bottles on the shelves are directly imported. The kitchen runs alpine plates between seasonal ideas and the great Viennese classics: Wiener Schnitzel from organic veal and Käsespätzle, plus Tafelspitz — once the preferred dish of Emperor Franz Joseph. Inside the Kantstraße restaurant row a quieter counterpoint to the noise next door, with a focus on accomplished cooking and wines to drink in or to take home.
