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Dear Guest,
Welcome to "Österreicher im MAK"! I am very pleased to have the honour of cooking for you today. Viennese cuisine has a long standing tradition, carried over from the culinary influences of the former monarchy and presentd today in a contemporary, lighter and sometimes newly interpreted form. We have the pleasure of offering you "Classical Viennese Cuisine", as well as the "Modern Viennese Cuisine".
"Österreicher im MAK" is for us the new interpretation of the Viennese "Gasthaus"("guest house",i. e. a traditional Austrian inn): with modern architecture from "Eichinger oder Knechtl" which is tastefully reduced to the essence, the room given is divided into a taproom(bar), a large dining room an the extra room (our glass-pavilion in the garden). After two-and-a-half decades in the distinguished luxury-dining gastronomy I am especially pleased to have this opportunity to introduce you to my Viennese Cuisine. Thank you very much for being my guest - and ...Guten Appetit!
Small dishes at the bar
The bar is one of the core elements of the new "Österreicher im MAK". If you are feeling peckish in between, or want an after-work snack, there are tasty titbits such as "Österreicher's mayonnaise egg", "mushroom meat loaf with onion-mustard", "frankfurters with mustard, horseradish and goulash gravy" or an aromatic "goulash soup".
Did we whet your appetite? Here is our list of beverages:
As a special feature, we can offer you our newly-constructed, glass extension: the "Extrazimmer".
The Extrazimmer is subdivided into what amounts to (seven) "intimate booths" all with an unrestricted view of the garden and surroundings.
And - the roof can be opened!
You can have exclusive use of this futuristic space, with a capacity of up to 50 persons, for special occasions.
Bookings and information:
reservierung@oesterreicherimmak.atHelmut Österreicher is responsible for the entire culinary concept and also actually cooks in the kitchen. The "Österreicher im MAK" serves the finest Viennese cuisine with a commitment to freshness and exceptional agricultural produce. The essence of taste and simplicity, with a maximum of two side dishes for each course, is of prime importance.
The size of the portions is one characteristic of his culinary concept. "It is our goal to have the guest enjoy two or three courses and then leave the table feeling completely satisfied but not overfed."
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