Prince Eugene and his modern Viennese tavern
A combination of classic and modern cuisine, old and new cooking techniques
with primarily local and regional ingredients. Where the Viennese aspic dish meets the marinated salmon trout, the pork roast the roasted pike perch. And where the team wears tweed waistcoats and jeans to serve a specially brewed Andaz lager.

Great kitchen, great wine cellar, great theatre.

Exactly how Prince Eugene would live and dine in the 21st century.