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Silvio Nickol Wien Yelp Reviews
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It's difficult to fully appreciate the amount of work and
It's difficult to fully appreciate the amount of work and effort into each complexity of the dish. Each work, presented was full of rich flavors which complimented well with the wine pairing with simple ingredients that didn't overpower the taste buds. This is not my typical day-to-day dining or is its my month to month dinning. However I can safely say, every dish was purposeful in its authenticity by the chef who was gracious enough to meet us after our meal. I look forward to coming back here again sometime in the near future for work and hopefully be presented again with a lucky charm (thanks again chef for the salt)!
Be the first to ReplyLocated in the luxury Hotel Palais Coburg Restaurant Silvio
Located in the luxury Hotel Palais Coburg Restaurant Silvio Nickol fits the fine dining mold in its Tasting Menu format, though white gloves are instead black and gold is replaced by sizable displays of amethyst while plates take chances in terms of taste and constituents.Trained by Heinz Winkler with Michelin 2* since 2012, global influences backed by peerless Ingredients plus skill, it is once inside the Hotel that guests are checked in and led to an elevator, departure from which leads to crisp linen and impeccable service.Largely playing host to well-heeled residents, and on this occasion a mother with two Children poorly suited for 150-minutes of Carte Blanche dining, music plays almost imperceptibly as Sparkling Wine is poured to accompany Canapes includin thinly-sliced Buffalo in Buckwheat Tea that is impressive but Curried Sweetbreads in a laser-cut Eggshell even more spectacular.Baking Bread on-site, wedges of the piping-hot Loaf soon gilded with Butter and herbed Lardo, course one comprised Goose Liver Mousse with Nuts, Flowers and Apples, as delicious as it was attractive while a follow-up of raw Amberjack with crispy Sunchokes, cubed Mango and Caviar was a textural work of art.Frequently blurring the boundaries of Austrian Cuisine, a Langoustine with Fennel Bouillabaisse but one example, course four saw a small-bite of Pork Tartare precede the prized cut of Pata Negra served across Sauce infused with Soy and Tarragon linking it to Eggplant.Taking a chance with Catfish atop a complex Sauce both sweet and saline, the result irrefutably striking, a single Raviolo of Duck Confit was quickly followed by rosy red Magret again perfectly Sauced with earth and a hint of Olive that pushed the plate past the sum of its parts.All fun with the Citrus Palate Cleanser, a smile on the plate quickly transferred to its recipient, Chef Nickol's Cheese course was nothing short of mesmerizing as Mimolette and Truffle competed for the spotlight atop contrasting tastes, consistencies and temperatures.Transitioning to Dessert with Styrian Pumpkin Seeds atop a creamy base, not bad but lacking the intrigue of Chef's other plates, a follow-up of early-Spring Rhubarb performed well on a sour backdrop while Mignardises spanned the palate before ending with a Madeline fresh from the oven.
Be the first to ReplyThey are flexible with the amount of courses they serve.
5 , 7 , 9 or a anything in between. Â W e chose the 5 course meal and since we don't drink much wine only got 1 wine pairing and split between my wife and I. Attention to details, Â flavors and textures is why this chef deserves 2 Michelin stars. Choose your courses and they do the rest to make your dining experience perfect.
Be the first to ReplyThis is a serious gourmet experience, and we have eaten at
This is a serious gourmet experience, and we have eaten at several of the world's best restaurants. I had 7 courses, my wife had 5, all treats to the eye and palate. The wine pairings were likewise excellent. The service was extraordinary without being stuffy. At the end, we were invited back to meet Chef Nickol, who was gracious. Obviously not cheap, but experiences like this are worth it.
Be the first to ReplyThe Palais Coburg is definitely an exclusive setting.
 We thought we could walk around and see the interior, but much of it was blocked off for private parties, etc.  The dining room has a modern feel.  The sommelier was great - very approachable but very knowledgeable, and he helped guide us with Austrian wines.  We did a Gruner Veltliner and then the BlaufrÀnkisch I enjoyed the most on this trip (2007 Ernst Triebaumer Ried Mariental).  The whole process was very proper, including pouring the wine into the decanter over a candle. We were started with a complimentary Riesling to go with the amuses. Amuses -1. Clam with grapes, peas, lardo: rich flavor 2. Pike perch with coriander and puffed rice 3. Roasted cauliflower, flowers, a poached quail egg, and chive oil 4. Potato dumpling with blood sausage Bread service: a warm crusty loaf with two butters - one with fried shallots and one with herbs. Onto the tasting menu: you can choose 5, 7, or 9 courses. The price difference was only â¬20 from each level to the next, so we went for the 9 course (â¬188). Note: if you order after 8:45pm, I think you're restricted to a meal with fewer courses due to timing. 1. Duck liver: with berries, wheatgrass roots and a super buttery brioche. The wheatgrass an berries were like granola with the tart frozen yogurt on top of the duck liver - an unexpected and great combination 2. Abalone: with algae wrapped around more algae, Buddha's hand, artichoke. It was topped with a buttery foam of champagne and uni3. Yellowfin tuna: lightly seared. The highlights were the accompaniments for me - roasted celeriac, dehydrated potato, thinly sliced Granny Smith apple, super paper thin shaved celery (totally changes the flavor of it!), dashi 4. Catfish: an unexpected fish. It came with kohlrabi, a Greek basil vinaigrette, and a good variety of sprouts topped with creme fraiche5a. Lamb: with cabbage and grain - not super gamey; great rich sauce, along with the tongue and cheek5b. Since I don't particularly like lamb, the chef made me a special raviolo with mushrooms and black truffles. The dish was super flavorful and rich. 6. Roast beef: I was worried it would be gamey like some of the beef we had in Prague, but it ended up being fine. It came with liquid bone marrow, bRoccoli and black salsify, greens. It was a pretty rich dish. 7. Cheese course: forest goat Camembert - with radish, cucumber, and greens. It reminded me of the Jasper Hill farms Harbison - one of my favorites back at home - strong with a hint of almost mushroom flavor 8. Banana, young coconut and tamarind  9. Rhubarb with dill, fennel, sour cream 10. Medlar with chocolate ice cream with a light snow like texture on top , almonds Petit fours: 1. Glass of cinnamon and sour cream - presented like European style yogurt  2. Truffle with a liquid passion fruit center - my favorite 3. Pumpkin with chocolate and pepper - like roasted savory rice truffle Everything was very formal - gloved hands for silverware's placement, etc. Fortunately, it didn't feel stuffy in the actual dining room (though the Palais Coburg itself does feel kind of stuffy). At the end of the night, the sommelier invited us to check out the kitchen as they were closing up, and we got to chat with the chef by the elevator on our way out, which was a really nice personal touch. Reservations are a must.  Also note: they're closed on Sunday and Monday.
Be the first to ReplyA perfect experience, from entering the building to leaving
A perfect experience, from entering the building to leaving (and actually getting an impromptu chance to meet the charming Silvio himself) and everything in between.The physical space is beautiful, roomy, and spacious with a clean, comfortable modern decor. Â The service friendly, authentic, and impeccable. Â The food was definitely Michelin two-star quality without being either pretentious or, for lack of a better term, too weird. Â While it's at tasting menu format, you get the flexibility of choosing between 5 and 9 courses. Â My guest choose 9, with wine pairings, and thus began a 3.5 hour adventure, even at a good clip. Â When I return, I'll probably drop down to 6-7 courses. Â Between starter and finisher amuse bouches, we probably had 5 of those on top (and some of them weren't small, and more resembled courses than amuses bouches).For the courses, we had duck liver, abalone, yellow tail, lamb cheeks, beef sous vide, catfish, a lovely local goat cheese, and two desserts. Â Each intricately prepared with contrasting flavors and consistencies and beautifully presented.The wine pairings worked wonderfully and included a Vouvray (moelleux), some local Sauvignon Blancs, a blend of Cabernet Franc and a high-power local grape, a California Syrah, and a Tokaji.I don't go to many Michelin two-star restaurants but I usually approach them with some trepidation: will they be too formal, will the service be stiff and inauthentic, will the food be too out-there?Silvio Nichol is none of these things. Â It's a genuine, somewhat laid back, Michelin two-star with great food and friendly, authentic service.While they don't appear to have a dress code, I would recommend a blazer for the gents.
Be the first to ReplyPure dining excellence!!!! We savored every delicious
Pure dining excellence!!!! We savored every delicious morsel!!! We choose the 5 course selection which began after a 5 appetizer course. Don't worry you won't be overwhelmed by the appetizers but astounded by the creativity. Each course was timed perfectly. Â I am a vegan and left the selection to the chef's discretion; what a great decision that was!!!!!!! Â I was delighted by not only the lovely presentation, Â the dimensions and layers of textures and flavors but the absolutely spot on service and tasteful decor. Â My husband and daughter enjoyed the equally delicious delicious fish, octopus, beef and caviar dishes. Everything about this experience was perfection. Â The evening ended with a kitchen tour and a meet and greet with the chef and owner Silvio Nickol. Â The maitre'D Sven was the perfect balance between professional and accessible. Â Pure pleasure worth every penny!!!!
Be the first to ReplyGiant amethyst egg! Â Amazing food! Â Excellent mix of
Giant amethyst egg! Â Amazing food! Â Excellent mix of local wines! Â A chef that takes time to speak with you! Â Yelp tells me my review is currently shorter than most but I bet you actually read this one.
Be the first to ReplyWe dined at Silvio Nickol for lunch on Christmas Day.
 The restaurant offered a single, abbreviated, fixed-price menu.  And it was wonderful.  First, although we didn't stay at the hotel (Palais Coburg) it is magnificent.  And the magnificence of the hotel only sets the stage for the restaurant.  Unfortunately, we were seated outside the main dining area, but the restaurant made our seating are interesting, nevertheless.  We were seated by the wine storage area and we had monitors with views of the kitchen.  This was a unique and interesting arrangement.  Since it was Christmas, the restaurant had a festive feel, although it certainly wasn't effusive in its decorations.  Tasteful, but still celebratory.  The service was impeccable--very warm and welcoming.  And the food was outstanding.  Our meal started with an assortment of amuses bouches.  The first featured item was duck liver with a pumpkin puree.  It was perfectly executed and perfectly complemented by a glass of local Riesling.  A wonderful start and a wonderful pairing.  Next came Arctic char with cabbage and leeks.  Char must have been in season because we had it nearly everywhere we dined in Vienna.  And this was on of the best preparations.  The char was accompanied by a wonderful tart Gruner Veltliner. Our last savory course was venison with cauliflower and mushrooms.  This was paired with a Grand Cru from Pauliac--a 1988 Pichon Longueville Comtesse de Lalande, and what a perfect pairing it was!  We closed our meal with some chocolate, port, and a plate of petit fours.  I suspect the pastry chef might have taken Christmas off because the desserts were the least interesting elements of our meal.  But overall, it was clear that the restaurant is exceptional, as was the food.  I was also impressed that Silvio Nickol was, himself, in the restaurant on Christmas.  I think that speaks to his commitment to his kitchen and the quality of the food they present.  If I am ever in Vienna again, I would love to try Silvio Nickol again.  I recommend that you do the same!
Be the first to ReplyFood was not that tasty; waiter was snotty; too expensive
Food was not that tasty; waiter was snotty; too expensive for what you got.
Be the first to ReplyI don't have the words to describe how impressed I was by
I don't have the words to describe how impressed I was by my dinner here. After hearing so much about this 2 Michelin Star Restaurant, I made reservations for me and my friends. Â The decor is modern and very elegant. The dishes are works of art and well balanced with the paired wine. The staff treat you like royalty and the chef is definitely one of the best in Austria.If you ever want an amazing gourmet meal and experience you must check this restaurant out. Make sure to make reservations.
Be the first to ReplyHad an amazing date dinner with husband ! Love the wine
Had an amazing date dinner with husband ! Love the wine pairing with our 5 course delicious meal. The chef was incredible.
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