in Vienna – Austria
Located on Gumpendorfer Straße in Vienna’s 6th district, KIAS sits in a lively part of the city where traditional neighbourhood life naturally blends with the creative energy of Mariahilf. The area, known for its independent boutiques, galleries and small cultural venues, gives the restaurant a strong sense of place—firmly rooted in its surroundings while remaining outward‑looking and international. This balance is reflected inside the restaurant as well: the space feels urban, relaxed and intentionally informal, conceived as a place of exchange rather than stiff fine‑dining formality.
KIAS was founded by Kias Burget, who is both owner and head chef. Originally from Brazil, Burget’s path into gastronomy is anything but conventional. Before opening his restaurant in Vienna in 2020, he trained and worked as a professional ballet dancer and performer, studying in Brazil, the United States and at the Music and Arts University of the City of Vienna. Alongside his artistic career, he also worked as a teacher and fitness instructor. His move into cooking was driven by a long‑standing personal passion rather than classical culinary training—a second career defined by curiosity, self‑direction and the courage to start again.
This unconventional background clearly informs his cooking. For me, the evening at KIAS was a first real introduction to Brazilian cuisine, and it came with many new and surprising flavours. The menu shows pride in Brazil and South America more broadly, interpreted through a contemporary fine‑dining lens. What stood out most was the confident use of herbs and spices, combined with a gentle, well‑judged spiciness that enhanced rather than overwhelmed the dishes.
Among the highlights of the meal were the Fish Confit and the Moqueca with Cassava Flour Cream, which were, for me, the most memorable courses of the evening. Both dishes demonstrated depth of flavour, balance and a clear sense of identity—comforting yet refined, expressive without feeling heavy.
The pacing of the menu also deserves mention. There was a smooth, fluid rhythm to the succession of dishes: never rushed, yet never slow. During service, the chef came to the table several times to personally introduce a dish, adding context and warmth without becoming intrusive. At the end of the evening, he took generous time to talk with us about his kitchen, South American food and other restaurants. This personal interaction was sincere, relaxed and genuinely enjoyable, reinforcing the feeling that KIAS is as much about dialogue as it is about dining.
Behind the scenes, Burget works closely with his partner Alex, who is also actively involved in the restaurant. Alex has a multicultural background—half Greek, with roots in Crete and longstanding ties to Vienna—and together they developed KIAS from the ground up. Their collaboration is reflected in the atmosphere of the restaurant: personal, open and unpretentious, shaped by shared values rather than hierarchy.
KIAS is not about spectacle or rigid fine‑dining rules. Instead, it offers a deeply personal expression of culture, second chances and hospitality—one that leaves you not only well fed, but also genuinely engaged.
Chef: Kias Burget
Date of visit: May 8th 2026
Website: https://kiasrestaurant.com/
Gault & Millau: 13
