Konstantin Filippou
“Vienna's sharpest fish kitchen: two Michelin stars and Greek olive oil on Dominikanerbastei. Book a weeknight to close a deal.”
About Konstantin Filippou
Konstantin Filippou grew up between Graz and his father's Greece, and that tension powers Vienna's most focused kitchen: Austrian discipline, Mediterranean nerve, fish above almost everything. His compact room on Dominikanerbastei holds two Michelin stars, retained again in the 2026 Austria guide, and it remains the city's clearest counterargument to schnitzel weight. Where much of Vienna cooks in butter and breadcrumbs, this kitchen runs on olive oil, acidity, char and iodine.
The set menus read short and land long: raw fish openers, a langoustine or scampi course that shows the kitchen's timing at its most exact, and mains that treat turbot or loup de mer with the respect Vienna usually reserves for beef. The evening tasting runs around €265 before wine, with a shorter lunch format on weekdays that makes the stars accessible to a business hour. The wine list crosses Austria into Greece and back with real conviction.
Next door sits O boufés, Filippou's natural wine bistro, which functions as both overflow and manifesto: same eye, looser format, far smaller bill. That pairing tells you what the main room is: not a temple but a working restaurant with two stars, where the service is direct, the tables turn with intent and the point is the plate. Book it when you want Vienna's modern side without the powdered wig.
The Room
A tight, contemporary room in muted tones a few steps below street level, with the kitchen close enough to hear. Perhaps a dozen tables, spacing that permits real conversation, and none of the gilt the postcode might suggest. Dress is smart casual; the crowd runs from collectors to bankers, and lunch is noticeably more relaxed than dinner.
Why book it, occasion by occasion
An evening here is an investment of hours as much as money. Spend them on these occasions.
For a deal that needs precision, not pomp
The room's scale is the asset: nobody performs here, and a table of two reads as intent rather than theatre. The weekday lunch format gets you two star cooking inside a business hour and back out, while dinner runs calm enough that numbers can sit on the table between courses. The wine list can flex from an honest Austrian white to a statement Assyrtiko without embarrassing anyone. Five minutes from the Ring by taxi.
For a first date with taste and an exit ramp
The main room flatters without forcing intimacy: low light, close kitchen hum, courses that give you something to talk about. If the evening runs long, the natural wine bar next door is the built in second act; if it runs short, nobody is trapped in a four hour tasting. Book the earlier seating, take the shorter menu, and let the langoustine course do the heavy lifting.
For the guest who measures kitchens, not chandeliers
Some clients want marble and trolleys; bring those elsewhere. Bring the ones who order the fish and ask about the olive oil here. Two stars retained through every guide since the Austria relaunch is a serious argument, and the Greek Austrian angle gives the meal a story no other Viennese two star can tell. Ask the sommelier to run the pairing Greek; it lands as insider knowledge.
What to order
The menu is a set progression, so your leverage is the format, the timing and the glass. Use it.
- The langoustine course
Whatever form it takes on the night, this is the kitchen's timing shown bare. It is the course people describe a week later.
- Lunch over dinner for a first visit
The weekday lunch runs the same sensibility at a fraction of the evening's cost and length. Taste the argument before you commit an evening to it.
- The Greek side of the list
Assyrtiko and old vine Santorini whites meet this food where Austrian Riesling cannot. Tell the sommelier to lean Greek for at least two pours.
- O boufés as the second act
Finish next door with a glass of something cloudy. It is the same palate at play, and it turns dinner into an evening.
Practical
- Address
- Dominikanerbastei 17, Innere Stadt, Vienna
- Reservations
- Direct online · weeknights are gettable
- Menus
- Evening tasting around €265 · shorter weekday lunch
- Wine
- Austria and Greece in depth · natural leaning
- Dress
- Smart casual · no jacket rule
- Seats
- A compact room of roughly a dozen tables
- Dietary
- Fish centred · alternatives with notice
- Backup
- O boufés next door, walk in friendly
Questions diners ask
Is Konstantin Filippou worth it?
Yes, especially if modern European cooking is your benchmark. Two Michelin stars retained in the 2026 Austria guide, a fish led menu around €265 and a room small enough that the kitchen's precision reaches every table. It is Vienna's best answer to the question of what comes after tradition.
How hard is it to book Konstantin Filippou?
Easier than the three star rooms. The dining room is small, so Fridays and Saturdays go quickly, but weeknights and lunches are frequently open a week out. Book directly through the restaurant's site and note dietary limits; the fish centred format handles allergies best with warning.
What is the dress code at Konstantin Filippou?
Smart casual. The room is contemporary and the crowd dresses with intent rather than formality; jackets appear at dinner without being required, and good knitwear passes without comment. At lunch the tables lean corporate and slightly more relaxed. Next door at O boufés, essentially anything goes.
What does a meal at Konstantin Filippou cost?
Plan around €265 for the evening tasting before wine, with pairings adding a three figure sum for two. The weekday lunch is the value play at a fraction of that, and O boufés next door serves the same sensibility for the price of a good bistro.