Donnersmarkt Restaurant
A culinary highlight already in the morning! At the Donnersmarkt Restaurant, we combine sustainable breakfast ingredients from the region like the delightful "Öfferl" organic sourdough bread, a famous bread with character, international but locally interpreted egg dishes as well as other morning sins on a plate. The smoked salmon on wholemeal bread with avocado and organic eggs and the vegan waffles are two of our Chef's favourites.
Inspired by the traditional Viennese weekly markets as well as a homage to the family's history, we indulge in trendy Austrian Alpine "plant-forward" cuisine here at the former Henkel von Donnersmark Palais. Fresh regional and seasonal vegetables from the Alpine regions set the tone, leaving meat and fish to be delicious extras.
Albrecht Seltmann, Head Chef at Donnersmarkt restaurant, brings a fresh, modern twist to Donnersmarkt. His vision is to offer a modern and creative take on Austrian Alpine-inspired plant-forward cuisine. Balancing local culinary tradition with an innovative approach to cooking, Albrecht has his sights on a genuinely sustainable, plant-food, zero-waste, regional menu of vegetables, herbs, flowers and cheeses.
The long, inviting table in the middle of the restaurant encourages friendly get-togethers and the internationally popular culinary concept of food sharing.