in Vienna – Austria
Restaurant Konstantin Filippou is located on Dominikanerbastei, at the edge of Vienna’s historic first district, close to the Danube Canal. The address places it in a zone of transition, where the ceremonial calm of the inner city gives way to a more contemporary, evolving urban landscape. Embassies, traces of former fortifications and modern office buildings shape the neighbourhood, creating a quiet, almost introspective atmosphere that feels deliberately removed from Vienna’s grand boulevards.
The restaurant is led by Konstantin Filippou, a Greek-Austrian chef born in Graz to a Greek father and an Austrian mother. From an early age, he followed a classical culinary path, building his foundation through rigorous training in Austria and Germany before moving abroad. His international experience includes time at some of Europe’s most influential restaurants, such as Restaurant Gordon Ramsay and Le Gavroche in London, as well as Arzak in San Sebastián. These formative years instilled a strong professional discipline and a precise technical language. In 2013, Filippou opened his own restaurant in Vienna under his name, marking the shift from accomplished chef to independent restaurateur and giving him full authorship over his work.
Alongside him, his wife Manuela Filippou plays a central role in the operation. She is closely involved in the daily organisation and structure of the restaurant, working largely behind the scenes to support continuity and long-term stability. Their partnership reflects a shared approach to building a restaurant as an enduring project rather than a constantly changing concept.
During the visit, there was a clear sense of respect for the quality of the products being used. However, over the course of the meal, repetition became increasingly noticeable. Vegetables appeared several times in very similar presentations, often reduced to a few fine slices prepared in nearly the same way. The menu featured fish on three occasions, each time white fish, raising the question of why no broader variation was introduced. For a dining companion who visits starred restaurants less frequently, the recurrence of similar sauces stood out, prompting confusion as to why the same elements kept reappearing across different plates.
The overall seasoning remained restrained, with a limited use of herbs and spices, which reinforced the feeling of sameness rather than progression. Towards the end of the meal, even small details seemed to fall short of expectations. When asking for tea, it became apparent that there was only a single fresh tea option available. In the context of a two-star restaurant that openly expresses ambitions of reaching three stars, such moments stood out as missed opportunities, suggesting that refinement is not only about major ideas but also about consistency in the smallest gestures.
Together, these impressions create a nuanced picture: a restaurant with a strong personal history, a clearly defined identity and high ambitions, but also one where repetition and limited variation can challenge the sense of discovery that many diners seek at this level.
Chef: Konstantin Filippou
Date of visit: May 9th 2026
Website: https://konstantinfilippou.com/restaurant/
Michelin: 2 stars
Gault & Millau: 19
La Liste: 91
