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.
Roasted eggplant dashi, potato focaccia, beurre de crevettes
Raw love_ Dairy cow sirloin, langoustine, trout caviar, gochujang mayo, myōga
Miso shiru „feels like home“_ Seasonal fish broth, wiener miso, young corn
Bacon & egg_ Papada de mangalitsa, onsen egg, gryuere & potato cream
If my mom was French #3_ Pithivier with smoked char, white beet root, ceps, dill
Fish dish_ Dry aged wild sea bass poached in shio koji & butter, melonette jaspée, aged miso
Seasonal fruit granita
Bobby brown goes down_ Roasted kelp & cacao popsickle, dulce de leche
Wine pairing 44,-
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/
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/