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 cooking and serving our guests, that´s why we cannot guarantee to answer all phone calls, however we promise to come back to you as soon as possible after receiving your message.
Baguette and butter
Echoes from the last year _ Kelp vichyssoise with sanshō pepper and chive blossoms
Tartar _ Old dairy cow, gochujang mayo, roasted rice, sturgeon caviar, toasted brioche
From Korea with love _ Mandu with deer neck & langoustines in langoustine broth
Fish dish _ Grilled Adriatic mackerel
If my mom was French #2 _ Pithivier with kimchi, oyster sauce egg and pork blood sausage
Afterlife _ Grilled old dairy cow sirloin and young garlic ash, kohlrabi in anchovis butter
Bobby brown goes down _ Kelp & cacao semifreddo, dulce de leche, Ayuuk Empirical Spirits
Wine pairing 44,-
Corkage fee 22,-
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.
– Igor Kuznetsov
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/