Menu
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.
Savage Feast
Focaccia, le coste olive oil
Echoes from the last year _ Kelp vichyssoise with sanshō pepper
Tartar _ Old dairy cow, gochujang mayo, char caviar, toasted milk bun, roasted rice powder
Tongue, tender and sweet _ Veal tongue in cherry kernel glaze, charred young cabbage
Fish dish _ Dry aged adriatic sea bass, koji rice beurre blanc de blanc, fava beans
If my mom was French #2 _ Pithivier with kimchi, oyster sauce egg and pork blood sausage
Afterlife _ Dry aged old dairy cow sirloin, young potato & aged gruyere cream
Seasonal fruits
Bobby brown goes down _ Kelp & cacao popsicle, dulce de leche, Ayuuk Empirical Spirits
88,-
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Wine pairing 44,-
Corkage fee 22,-
Saturday FARMERS market lunch
Focaccia, le coste olive oil
Farmers market salad _ Tomato diversity, black currant leaf vinaigrette, thai basil blossoms
Tartar _ Old dairy cow, gochujang mayo, char caviar, toasted milk bun, roasted rice powder
Fish dish _ Dry aged adriatic sea bass, koji rice beurre blanc de blanc, fava beans
Something´s burned _ Burned basque goat cheese cheesecake
44,-
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Wine pairing 33,-
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, chef / owner
Tristan Toe & Jahwezi Graf, Gars/Thunau am Kamp: Vegetables – http://biosain.at/
Robert Brodnjak & Claudia Detz, Grußmugl: Vegetables – http://www.krautwerk.at/ Intagram: krautwerk_farm
X.O. Beef: Old milk cows meat – https://www.xobeef.at/ Instagram: x.o.beef_
Gastro Fisch Brač: Wild-caught adriatic fish – https://https://www.gastrofisch.at/ Instagram: gasrofischbrac
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/
Gregor Neumeyer, Gerasdorf bei Wien, Rice – https://oesterreis.at/ Instagram: oesterereis
Enrico Bachechi: Wines – http://vinifero.at/ Instagram: vinifero_naturweine
Markus Belina: Web & Design – https://www.thesanmarco.com/ Instagram: thesanmarco
Ioana Negulescu: Media & Communication – https://berriesandspice.com/ Instagram: berriesandspice
Hye Lee: Art & Illustration – http://hye-lee.com/ Instagram: tintenloffel
