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Skopik & Lohn is one of Vienna’s hottest eateries. Originally intended to be opened in New York City, it is located many thousands of miles away in Karmelitermarkt, a neighbourhood of Vienna’s artsy second district. The restaurants is vivaciously divergent in its food, drink, and atmosphere, cleverly combining the elegance of Austrian fine dining with the laid back feel of a 1920s New York bistro.
Austrian contemporary artist Otto Zitko designed the interior, choosing chaotic black paint splashes, dramatically propelled across the ceiling, in sharp contrast with the chic and tidy white-clothed tables that sit politely below.
The menu is a wonderful melody of new and old dishes, making occasional and subtle nods to Austrian cuisine with the Wiener Schnitzel, Vienna’s culinary crown jewel, being one of the restaurant’s most popular orders, made using the authentic recipe of veal, and served with a traditional potato and cucumber salad on the side.
Charming and attentive waiters, dressed bravely in bright white, are a reassuring contradiction to the typical reputation that Viennese waiters have developed for being aloof. They are anything but that, offering recommendations on the wine and conscientiously attending to your glass if it starts to empty.
Choose from an impressively extensive wine list, with many Viennese and Austrian reds and whites, as well as some special French proseccos, served in glass cravats and placed by your table in an ice bucket. It is these small touches that make Skopik and Lohn feel particularly special; precision and elegance is applied from head to toe, all the way from the bread baskets, containing offerings of freshly baked rye and sourdough and daintily paper-wrapped butter, all the way down to dessert (the salted caramel brownie with sesame ice cream is devilishly delicious).
Managing impressively to have an ambiance that is simultaneously formal and relaxed, Skopik and Lohn is a great introduction to Viennese cuisine and is not to be missed.