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Silvio Nickol Wien Tripadvisor Reviews
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19 Reviews
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Now we look forward to seeing you again at the Courmet Restaurant with Silvio Nickol for dinner on Thursday, July 18, 24 .
This year, when we visit Vienna on July 18th, we will be dining at Silvio Nickol’s in Vienna, and we are really looking forward to the lovely evening. Especially if you are from Switzerland.
Be the first to ReplyAn experience!
A wonderful, enjoyable evening! An experience! Thanks to the restaurant manager Sebastian Gabriel and his team, who guided us through the evening in such a friendly and excellent manner. And of course to the master of his trade - Silvio Nickol and his team - a glass of wine with the whole crew made the evening even more special!
Be the first to ReplyFantastic!!!
A truly fantastic experience! The "journey of pleasure" (either in 7 or 9 courses) is really an experience, the duck liver (Silvio Nickol's signature product) as an opening hit the palate like lightning, really phenomenal! Every single course is exceptional! After the menu, there is the opportunity to visit the kitchen and chat with Silvio. The wine cellar (tours by appointment) is also unique and really worth seeing. The friendly and competent service is also worth mentioning - so highly recommended!
Be the first to ReplyVery disappointing!
The menu was very well crafted and tasty. The only thing missing was a selection of cheeses as an intermediate course. But what didn't work at all was the service. Unprofessional right from the start. After about half an hour we had to ask at the table if we could at least have a drink of water. This was followed by one mistake after another throughout the evening. The courses were served in an unfriendly and unmotivated manner. It was hard to understand what was actually going on the plates. When mistakes were made, the most that came was a dishonest-sounding apology. No attention or anything like that, which I would actually expect given the price level and such mistakes. It's a shame, because it doesn't do justice to the work of the kitchen and the chef. Still ruins the whole evening. My recommendation would therefore be to go to Steirereck, Mraz or Juan Amador. Time and money are better spent there. Doesn't deserve two stars in my eyes. To be honest, not even one with the service.
Be the first to ReplyA Huge Disappointment
We went to this restaurant because of the chef's fame. We were sorely disappointed. Service was lackluster. We had the chef's tasting menu which the other tables had as well. It took 20 minutes for the server to come around and asked which tasting menu we chose (the short or the long). Then the wait between courses was excruciating. A couple of ladies who came an hour after us were finished before we w The food quality was just adequate, e.g. the scallops and deer meat were tough and not tender. Nothing stood out. After 3 hours, we were relieved to leave. The chef did stop my son when we were leaving and asked for his feedback. Being polite, he just said everything was fine, as we were never coming back again.
Be the first to ReplyExcellent Tasting Dishes -Innovative yet Delivering 11 put of 10 on a Taste Scale
Actually if there was a 6, 7 or 10 rating I would have given it. This is the 2nd time my wife and I have eaten at this restaurant. The first time back in 2015. Chef Nickol has outdone himself. The restaurant has only gotten better with some newer dishes and some old well known ones. The wine selection is excellent and I would say even more improved than in 2015. One can see the introduction of more Asian flavors and yet the sublime and intriguing flavors as well. The service was impeccable and everyone patient to answer our questions. Being able to view the kitchen was also a treat! Chef Nickol deserves all the Michelin Stars he has and his establishment has. It continues to grow and is by far our most memorable meal of the year and we at at LA Dame de Pic in Singapore, which I must say was not as impressive as Silvio Nickol!
Be the first to ReplyNot up to par
Nice location even if a little cold. They offer us the 7-course menu but I have never seen the menu. Very poor presentation of the dishes, association of flavors that leaves many doubts. Good but not exceptional wines by the glass. Exorbitant bill, much higher than an Italian three-star hotel. Overall, a very disappointing experience
Be the first to ReplyExceptional experience in a superb setting and welcoming staff
On arrival the Concierge calls to confirm that Silvio Nickol is ready to greet you. You are escorted through the etched glass doors to a private elevator and directed to the restaurant lobby. On arrival the host is waiting to welcome you and escort you to your table. You name is inscribed on your menu and sealed with ribbon and a seal. The staff makes all preparations and explains all options. The Sommeliers reviews all pairings an options in such an enjoyable and educational way. They are enjoyable and provided exceptional pairings considering the courses and our preferences. The wine cellars must be a master sommeliers dream. The 7 courses we chose were incredible. The melding of flavors, textures and artistic creativity were exceptional. We were never disappointed. We had the opportunity to meet Chef Nickol and tour the kitchen. He is very gracious and praised his entire team for making our evening exceptional. He was curious and asked about our courses and our favorites. He listened intently and was very patient with our thoughts. It is evident he welcomes feedback even from us. He has a remarkable team which made this a very comfortable and enjoyable experience. Even preparing a special desert for our 41st anniversary. They certainly deserve their 2 Michelin stars and much more for assuring the experience to be welcoming and enjoyable. That is especially remarkable and desirable. Thank you for all your experiences and sharing your gifts with us all. You have worked hard to have achieved your success and your concern for those around you is admirable. May you advance to your 3rd star!!
Be the first to ReplyA great experience but too expensive
A unique meal where you have to choose between 2 versions with more or less 2 dishes. Excellent experience with starters and main courses, less good with the 2 desserts however, wine pairing with some great discoveries of German Riesling and Hungarian Togaf. Minimalist decor. Service worthy of a star. On the other hand, very expensive compared to gastro restaurants in France with only 2 stars (deserved) for this one, it is 30% more expensive than a 3 in France.
Be the first to ReplyMasterpieces to enjoy
Silvio Nickol had long been on our to-do list when visiting Vienna. And after a birthday present "Chef for a Day", a double visit was even a possibility. To our surprise, the bar of the Palais was even open. So we had our first champagne aperitif at the bar. After this small start, the service took us to the restaurant elevator. There was another champagne aperitif at the table, because to our delight, the restaurant serves a different champagne by the glass. Our wine rarity, which we had reserved in advance, was presented to us and placed at the table. The appetizers were served - lots of them and extremely tasty. So many to start a 7-course meal? To anticipate, the courses were just the right size, but we wouldn't have managed a 9-course meal. Which would have been a real shame. What followed were visual and taste works of art. The many photos of other guests can't even begin to depict what was revealed. Silvio Nickol's line is floral - both in terms of color and smell. But the taste is not neglected - small works of art that are worth eating. Masterful. What will you remember from this evening? Everything. And everything in a positive sense.
Be the first to ReplyWhat a fabulous culinary experience accompanied by world’s most famous wines!
Starting an evening in one of world’s best equipped wine cellars is truly a unique experience! Standing in front of a Romane Conti bottle worth € 220.000;- is breathtaking! Silvio Nickol is an exceptional chef, creating delicate, complex dishes that are worth traveling the world! His creation of a Kaisergranat- a type of langustine was my favorite! Outstanding experience!
Be the first to ReplyAmazing Culinary Experience
My boyfriend and I came here for dinner after reading reviews. I cannot describe how amazing the food was. We chose the taster menu with 7 courses with a wine pairing. Not one course disappointed. The Sommelier was knowledgeable on each wine and it was paired with the courses perfectly. The showstopper was the duck liver, which I said was way too pretty to eat. Another highlight was the langoustine which was meaty and cooked to perfection. However, all the food had a wow factor. From arriving to the restaurant, the food and leaving, which included a tour of the kitchen and meeting the very talented Silvio, the entire evening was an amazing culinary experience.
Be the first to ReplyImpressive food and setting from the 2-Star restaurant!
Nested in charming Palais Coburg (used to be a fortification and medieval palace in 1545), and a short 7-8mins walk from city center of Stephansplatz. We had the Full Tasting menu for dinner, all very well presented. The langoustine and catfish were very tender, and the iberico pork is cooked to perfection. There were also a few refreshing course in between from the 2-Star restaurant. Staff are very attentive and friendly. And a pleasant surprise from Chef Nickol; he invited us to his kitchen. Thanks and it was memorable evening.
Be the first to ReplyAbsolutely unforgivable experience!
This was honestly the best culinary experience I've ever had in my life.
Silvio and his team are just incredible, the service was impeccable from start to finish and the food was to die for. Every single dish was absolutely exquisite.
My gf and I tried the 9 courses menu and it was packed with amazing plates from fish to meet and everything in between.
You really need to try this, believe me you won't be disappointed!
Complex plates and elegant service
Located in the luxury Hotel Palais Coburg Restaurant Silvio Nickol fits the fine dining mold in its Tasting Menu format, though white gloves are instead black and gold is replaced by sizable displays of amethyst while plates take chances in terms of taste and constituents.
Trained by Heinz Winkler with Michelin 2* since 2012, global influences backed by peerless Ingredients plus skill, it is once inside the Hotel that guests are checked in and led to an elevator, departure from which leads to crisp linen and impeccable service.
Largely playing host to well-heeled residents, and on this occasion a mother with two Children poorly suited for 150-minutes of Carte Blanche dining, music plays almost imperceptibly as Sparkling Wine is poured to accompany Canapes includin thinly-sliced Buffalo in Buckwheat Tea that is impressive but Curried Sweetbreads in a laser-cut Eggshell even more spectacular.
Baking Bread on-site, wedges of the piping-hot Loaf soon gilded with Butter and herbed Lardo, course one comprised Goose Liver Mousse with Nuts, Flowers and Apples, as delicious as it was attractive while a follow-up of raw Amberjack with crispy Sunchokes, cubed Mango and Caviar was a textural work of art.
Frequently blurring the boundaries of Austrian Cuisine, a Langoustine with Fennel Bouillabaisse but one example, course four saw a small-bite of Pork Tartare precede the prized cut of Pata Negra served across Sauce infused with Soy and Tarragon linking it to Eggplant.
Taking a chance with Catfish atop a complex Sauce both sweet and saline, the result irrefutably striking, a single Raviolo of Duck Confit was quickly followed by rosy red Magret again perfectly Sauced with earth and a hint of Olive that pushed the plate past the sum of its parts.
All fun with the Citrus Palate Cleanser, a smile on the plate quickly transferred to its recipient, Chef Nickol’s Cheese course was nothing short of mesmerizing as Mimolette and Truffle competed for the spotlight atop contrasting tastes, consistencies and temperatures.
Transitioning to Dessert with Styrian Pumpkin Seeds atop a creamy base, not bad but lacking the intrigue of Chef’s other plates, a follow-up of early-Spring Rhubarb performed well on a sour backdrop while Mignardises spanned the palate before ending with a Madeline fresh from the oven.
Great Food Great Experience (avoid the chef's table)
A great experience even if it leaves a deep hole in your pocket. Really amazing food and great service. We went for the full tasting menu and they were all great dishes.
My only quibbles are :
There is a lot of upselling : first they try to sell you extra caviar with the fish dishes, then for one of the dishes on the tasting menu, the truffle is extra. After grating enough truffle the waitress weighed it and we were told we had to have more because it had to be in whole grams and ours was just over 1 gram.
Finally and most important - Do not accept a chef table. It is nothing but an overflow table in the hall, with people walking by to and from the dining room. I cannot believe they would attempt to charge people to sit at those tables.
Overall its a once in a lifetime experience.
Amazing Michelin Experience
This is what I expect from Michelin star restaurant. Fabolous courses, elegant, creative, and super delicious.
The little forest full of foie gras was the best! Great signature dish.
The staff was very nice and professional.
The whole restaurant is beautiful.
I will go back to Silvio Nickol restaurant with pleasure.
You must have been there when in Vienna
I live in Vienna, if I wanna have an extraordinary evening I enjoy Silvio! Amazing food, drinks and service! Let them surprise you! You will be impressed by the price-performance ratio!
Take a room after dinner in the wonderful hotel and let yourself be enchanted by the breakfast!
I am not an advertiser, I am journalist and has been all over the world!
Too french
Very nice location and amazing service. Quite and relaxing.
To me it's too modern and too french. You could be anywhere but not in Austria. It has nothing Austrian.
Too many ingredients in one same dish. Without menu you'd be lost.
Additionally, in Austria, in such a place, and with such prices, you can serve me all but not Asian products. Quality may be somewhere in Asia well, but it's first in other countries with more history