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✔️Breakfast ✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Monday | 12–3 PM, 6–11:30 PM |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 12–3 PM, 6–11:30 PM |
| Friday | 12–3 PM, 6–11:30 PM |
| Saturday | 12–3 PM, 6–11:30 PM |
| Sunday | Closed |
Address and Contact Information
Address: Dominikanerbastei 17, 1010 Wien, Austria
Phone: +43 1 5122229
Website: https://konstantinfilippou.com/restaurant/de/
Menu Photos
Order and Reservations
Reservations: konstantinfilippou.com
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Reviews
Andy – MSP360
Konstantin Filippo is truly a top-level dining experience in Vienna. The food is outstanding — creative, refined, and beautifully presented — absolutely worthy of its two Michelin stars. Every course shows precision and depth, and the quality of ingredients is exceptional. The service is equally impressive: professional, attentive, and perfectly coordinated throughout the evening.
That said, guests should be aware that the tasting menu experience lasts around four hours. For some, this may be part of the charm, but it would be helpful if the restaurant clearly communicated the expected duration in advance. Not everyone is prepared to dedicate an entire evening to dinner.
As someone used to Michelin-starred restaurants across Europe, I was also surprised that there was no real à la carte option. In many cities, even at the highest level, you can choose between a full tasting menu and a shorter, more flexible experience. Unfortunately, I haven’t found many options like that in Vienna yet — the scene still feels more traditional compared to other European capitals.
Overall, an exceptional culinary experience — just come prepared to spend the whole evening there.
… moreThat said, guests should be aware that the tasting menu experience lasts around four hours. For some, this may be part of the charm, but it would be helpful if the restaurant clearly communicated the expected duration in advance. Not everyone is prepared to dedicate an entire evening to dinner.
As someone used to Michelin-starred restaurants across Europe, I was also surprised that there was no real à la carte option. In many cities, even at the highest level, you can choose between a full tasting menu and a shorter, more flexible experience. Unfortunately, I haven’t found many options like that in Vienna yet — the scene still feels more traditional compared to other European capitals.
Overall, an exceptional culinary experience — just come prepared to spend the whole evening there.
TL Nikolaou
We attended the New Year’s Eve dinner service and experienced cuisine and hospitality befitting a 2-star Michlin establishment. Service was polished and attentive; the team was uniformly warm, confident, and deeply knowledgeable across the menu. Execution in the kitchen was strong, and pacing throughout the evening was well judged.
That said, the price point exceeded expectations relative to what was ultimately delivered. For a restaurant aspiring to a third star, a few refinements would meaningfully elevate the experience:
1. Dietary Preparedness
When dietary restrictions are collected at the reservation stage, they should be anticipated and seamlessly integrated into the meal—without requiring the guest to re-advocate at the table. I am gluten-intolerant unfortunately and noted this in advance. While the kitchen pivoted quickly (my alternative arrived within ten minutes of my husband’s bread course), the interruption itself broke the otherwise elegant flow.
2. Language-appropriate Service Allocation
Guests should be matched with staff fluent in the language used at booking. Our initial French sommelier, though polite, was limited to a rehearsed script and could not meaningfully engage beyond it. This constrained what should have been a dynamic exchange. Additionally, his dismissive demeanor toward female colleagues was noticeable and out of place in a dining room of this caliber.
3. Water Integrity
Charging $10 per person for still water that is, in practice, decarbonated sparkling water is unacceptable at this level. The distinction was immediately apparent on first taste. Transparency here is non-negotiable. We know what flat sparkling water tastes like and using this to cut costs is unusual.
These points aside, the evening was genuinely excellent. With greater attention to anticipation, cohesion, and detail, this restaurant has clear potential to justify a third star.
… moreThat said, the price point exceeded expectations relative to what was ultimately delivered. For a restaurant aspiring to a third star, a few refinements would meaningfully elevate the experience:
1. Dietary Preparedness
When dietary restrictions are collected at the reservation stage, they should be anticipated and seamlessly integrated into the meal—without requiring the guest to re-advocate at the table. I am gluten-intolerant unfortunately and noted this in advance. While the kitchen pivoted quickly (my alternative arrived within ten minutes of my husband’s bread course), the interruption itself broke the otherwise elegant flow.
2. Language-appropriate Service Allocation
Guests should be matched with staff fluent in the language used at booking. Our initial French sommelier, though polite, was limited to a rehearsed script and could not meaningfully engage beyond it. This constrained what should have been a dynamic exchange. Additionally, his dismissive demeanor toward female colleagues was noticeable and out of place in a dining room of this caliber.
3. Water Integrity
Charging $10 per person for still water that is, in practice, decarbonated sparkling water is unacceptable at this level. The distinction was immediately apparent on first taste. Transparency here is non-negotiable. We know what flat sparkling water tastes like and using this to cut costs is unusual.
These points aside, the evening was genuinely excellent. With greater attention to anticipation, cohesion, and detail, this restaurant has clear potential to justify a third star.
jingqiu liao
Celebrated my mom’s birthday here. The staff were super attentive to our needs and the service was absolutely top notch. The food was amazing. I asked if they could prepare a little surprise for my mom (my expectation was a small dessert or a small bouquet of flowers), but they prepared a trio of desserts. This far exceeded my expectations. Thanks again for the great memory for me and my mom!
… moreOfer Ben-Artzy
We went for lunch and had a great experience. The service, explanations and atmosphere was fantastic. The food was interesting and unique. Good value for money at lunchtime.
… moreWong Azur
Visually stunning and perfect for a date; flavors could go further — the oyster jelly loses texture, and the molecular “chips” look diverse but taste a bit flat. Looking forward to bolder flavors next time.
… moreJ
Noooooo!
I can only post a rating of 1 star or higher, so I’ll give it 1 star, but it’s really 0 stars.
I’ve never encountered such a terrible restaurant before.
But I feel sorry for the people of Vienna.
They treat such a terrible restaurant as first-class, so must there be no other good restaurants out there?
Or perhaps most of the comments posted here are staged.
Later, when I read through the posts, I realized that it was a store I should never have deleted and never entered.
The food is very fishy and tastes bad.
The food takes an incredibly long time to arrive.
The staff are rude.
I felt a strong sense of discrimination against Asians, so Chinese, Japanese, and Korean people should avoid this place.
I chose the 9-course meal for 350 euros.
There are only 7-9 dishes (265-360 euros) to choose from.
You can’t try one dish and order more if you like it.
The staff tried to clear the first appetizer after only a few minutes. I hadn’t even eaten a third of it yet. What kind of training do they receive?
The eerie blue shrimp dish served as a starter had a gritty, unpleasant texture. Was it sand? Did they even remove the intestines?
The oysters and sardines were so fishy they were inedible. Even adding olives didn’t help. They smelled like trash.
The heavily smoked eel had a rubber-like texture.
The shrimp crème brûlée was almost raw, so it was weak in sweetness and smelled bad.
From the start, including two appetizers, there were eight consecutive dishes, all fish-based, and every single one was unpalatable and fishy.
After three and a half hours, finally venison.
After four and a half hours, eleven small dishes and two desserts.
A waste of time and a painful experience.
Is this supposed to be high-end? The price is the only thing top-notch.
For a Michelin-starred restaurant, the quality is far too low.
… moreI can only post a rating of 1 star or higher, so I’ll give it 1 star, but it’s really 0 stars.
I’ve never encountered such a terrible restaurant before.
But I feel sorry for the people of Vienna.
They treat such a terrible restaurant as first-class, so must there be no other good restaurants out there?
Or perhaps most of the comments posted here are staged.
Later, when I read through the posts, I realized that it was a store I should never have deleted and never entered.
The food is very fishy and tastes bad.
The food takes an incredibly long time to arrive.
The staff are rude.
I felt a strong sense of discrimination against Asians, so Chinese, Japanese, and Korean people should avoid this place.
I chose the 9-course meal for 350 euros.
There are only 7-9 dishes (265-360 euros) to choose from.
You can’t try one dish and order more if you like it.
The staff tried to clear the first appetizer after only a few minutes. I hadn’t even eaten a third of it yet. What kind of training do they receive?
The eerie blue shrimp dish served as a starter had a gritty, unpleasant texture. Was it sand? Did they even remove the intestines?
The oysters and sardines were so fishy they were inedible. Even adding olives didn’t help. They smelled like trash.
The heavily smoked eel had a rubber-like texture.
The shrimp crème brûlée was almost raw, so it was weak in sweetness and smelled bad.
From the start, including two appetizers, there were eight consecutive dishes, all fish-based, and every single one was unpalatable and fishy.
After three and a half hours, finally venison.
After four and a half hours, eleven small dishes and two desserts.
A waste of time and a painful experience.
Is this supposed to be high-end? The price is the only thing top-notch.
For a Michelin-starred restaurant, the quality is far too low.
Evrim Feyyaz Perşembe
One of the worst fine dining experiences I’ve had, and definitely the worst Michelin starred restaurant experience I’ve had by far.
Let me start with the (slightly) positive. The food wasn’t bad. Most of the dishes were not two-star worthy IMO, but there were some good mains.
The positives end there. The staff is really uptight. I felt like I was at restaurant run by captives. The service was also extremely slow.
They changed two main items on the menu (and others), and they only acknowledged that after I mentioned it. At first they said they swapped the places of the courses but then it turned out they just decided to give me other things. Why? No explanation is given, no apologies or anything to make up for it. They give you a menu at the beginning of the meal and then they just decide to change things without letting you know. This is not acceptable at any restaurant, but definitely not acceptable at a restaurant at this level.
And the worst part of the experience was not even the food. Chef Filippou constantly shouts at the kitchen staff, repeating the same word over and over again, berating them. He served one of the dishes himself with a long face and just ran back to the kitchen. When I pay 350 euros for a meal, I want a special experience, but I felt extremely bad.
Worst Michelin starred restaurant I’ve been to by far. STAY AWAY.
… moreLet me start with the (slightly) positive. The food wasn’t bad. Most of the dishes were not two-star worthy IMO, but there were some good mains.
The positives end there. The staff is really uptight. I felt like I was at restaurant run by captives. The service was also extremely slow.
They changed two main items on the menu (and others), and they only acknowledged that after I mentioned it. At first they said they swapped the places of the courses but then it turned out they just decided to give me other things. Why? No explanation is given, no apologies or anything to make up for it. They give you a menu at the beginning of the meal and then they just decide to change things without letting you know. This is not acceptable at any restaurant, but definitely not acceptable at a restaurant at this level.
And the worst part of the experience was not even the food. Chef Filippou constantly shouts at the kitchen staff, repeating the same word over and over again, berating them. He served one of the dishes himself with a long face and just ran back to the kitchen. When I pay 350 euros for a meal, I want a special experience, but I felt extremely bad.
Worst Michelin starred restaurant I’ve been to by far. STAY AWAY.
Reinhard Hochrieser
We were actually thinking about canceling our reservation after the recent articles in media, but we didn’t because we wanted to come up with our own opinion based on the food. And long story short, they did not disappoint us, it was amazing.
A stunning seafood-focused menu (our absolute favorite!) perfectly paired with boutique champagnes made this experience truly special. Every dish was a masterpiece, and the service was outstanding—attentive, friendly, and seamless. Pure perfection from start to finish.
… moreA stunning seafood-focused menu (our absolute favorite!) perfectly paired with boutique champagnes made this experience truly special. Every dish was a masterpiece, and the service was outstanding—attentive, friendly, and seamless. Pure perfection from start to finish.
Ronny Schäfer
We had a fantastic lunch menu and chose the 4 course menu. The whole visit was a great pleasure. From the interior and ambience to the friendly and courteous service, the wine pairing and of course the food. There were many additional surprises/courses.
Every single course was a real treat for the palate. Special thanks to the sommelier (tall german guy), who not only gave us good advice but also entertained us very well. Many thanks to the whole team for an unforgettable ecxperience.
… moreEvery single course was a real treat for the palate. Special thanks to the sommelier (tall german guy), who not only gave us good advice but also entertained us very well. Many thanks to the whole team for an unforgettable ecxperience.
Boo
I expected it to be Michelin starred, but it was the worst.
The course was all fish dishes, but they were undercooked and left a fishy smell in my mouth, making them very inedible.
When I pointed this out, the staff was unfriendly and did not apologize.
Only the atmosphere is high class, but the taste and service are below the masses.
I will never go there again and will not recommend it to my friends.
I doubt the value of the stars. It’s not worth the price, it’s less than a school cafeteria lol.
The serving temperatures were varied and the explanations were vague.
I don’t understand the point of difficulty in making reservations. It ruined our anniversary.
The hygiene is also insecure and really should return the star.
I don’t understand the intention of those who give the highest rating.
… moreThe course was all fish dishes, but they were undercooked and left a fishy smell in my mouth, making them very inedible.
When I pointed this out, the staff was unfriendly and did not apologize.
Only the atmosphere is high class, but the taste and service are below the masses.
I will never go there again and will not recommend it to my friends.
I doubt the value of the stars. It’s not worth the price, it’s less than a school cafeteria lol.
The serving temperatures were varied and the explanations were vague.
I don’t understand the point of difficulty in making reservations. It ruined our anniversary.
The hygiene is also insecure and really should return the star.
I don’t understand the intention of those who give the highest rating.