We kindly ask you to make your reservation online:
If you prefer to talk to us please call +43 664 994 98389.
We put all attention to serving our guests, that´s why we cannot guarantee to answer phone calls during opening times, however we promise to come back to you as soon as possible after receiving your message.
One dish of each kind:
Guests may choose their favorites.
Real luxury is when you don´t have to choose. Just have it all.
Already renowned Tartar
X.O. Beef Tartar, Keta Caviar, Gochujang-Mayo, Toasted Brioche, Roasted Rice Powder
Warm Katsuo-Vichyssoise, Chive Flower Salt
Daily Fresh Dumpling
Steamed Spinach / Kimchi Dumpling, Apple Dashi
If my mom was French…
Pithivier, Cabbage, Egg, Shallots
Natural Born Hero
Adriatic Tuna Filet, Kale in Oyster Sauce
Old Milk Cow Filet, Salsa Verde, Kohlrabi in Anchovis Butter
Beetroot pudding (English recipe from 1862), Sweetened Sour Cream
Bobby Brown is Going Down
Affogato corretto, Dulce de Leche Gelato, Ayuuk Empirical spirits, Espresso
Our favourite cheese selection
The 18th century Enlightenment philosophers believed in Noble Savage – an idealised concept of an indigene, wild human, who symbolises the innate goodness and has not been corrupted by civilization, free from sin and a concept of right and wrong.
Cuisine at Noble Savage is cosmopolitan and independent from stereotypes. At our restaurant we cherish high quality and culinary value of organic ingredients grown with love on small family owned farms. Therefore our food is rather simple yet sophisticated, focused on the natural taste and flavour of vegetables, herbs, grains, dairy and some rare meats. We worship slow and dedicated handcraft. Good food is our belief.
Tristan Toe & Jahwezi Graf, Gars/Thunau am Kamp: Vegetables – http://biosain.at/
Oivia & Tobias Micke, Puchberg am Schneeberg: Lamb, Goose – http://www.stampfbauer.at/
Gertrude Henzl (Henzls Ernte): Foraged wild herbs & fruits – https://www.henzls.at/
Robert Paget, Diendorf am Kamp: Buffalo and goat cheese – http://www.bufala-connection.at/
Andrzej Koch, Der Schweizer, Wien: International cheeses – https://www.derschweizer.eu/