Located in Vienna’s historic First District, Konstantin Filippou combines fresh, locally sourced ingredients with inventive flavours and recipes inspired by both his Mediterranean heritage and Austrian childhood. Filippou sources the majority of his ingredients from within Austria, including porcini mushrooms from Vienna’s Wienerwald (Vienna Woods) and fish from Attersee in Upper Austria. Both freshwater fish and seafood feature heavily on the menu, the latter delivered fresh by a trusted Croatian supplier. The two-Michelin-star restaurant creates a high-end dining experience with a relaxed modern vibe. Filippou says: “My restaurant is unique because it reflects my personal history, the influences from my childhood both in Austria and Greece.” His signature dish is a variation on a tarama, a Greek meze dish, created from salted Austrian carp, served with char caviar.