When you make your booking, please inform us of any food allergies or intolerances you may have so that we can prepare for them and you can have a very pleasant evening here with us. A vegetarian alternative of the menu is available with a maximum of 7 courses upon request.
Please note the order acceptance times for our menus:
• until 8:45 pm we are happy to serve you our 9 course menu
• from 8:45 pm we are happy to serve you our 7 course menu
• from 9:00 pm we are happy to serve you our 5 course menu
• from 9:30 pm we are happy to serve you our 3 course menu
Thank you for your understanding and we look forward to your visit!
Your team from the Silvio Nickol Gourmetrestaurant
When you make your booking, please inform us of any food allergies or intolerances you may have so that we can prepare for them and you can have a very pleasant evening here with us.
Dogs are not allowed in the restaurant and the garden seating area.
A culture of enjoyment at the highest level
for culinary adventurers.
Silvio Nickol says that passion, his work and luck are
the three pillars of his career.
He discovered his passion for cooking at the age of 7 at home in Hoyerswerda, when he prepared food for his little brother.
The years he spent in training and as a journeyman were characterized by hard work, a lot of joy and great teachers: With Lothar Eiermann in Zweiflingen in 1994, then chef de partie for Harald Wohlfahrt at the Hotel Traube Tonbach in 1997. This was followed in 1999 by a couple of years in Belgium with Roger Souvereyns before he returned to Harald Wohlfahrt as sous chef in 2001. From 2006 he cooked with Heinz Winkler in Aschau, and a year later his travels led him to the Schlosshotel Velden in Austria. In 2009 his cooking there was awarded two Michelin stars.
Since 2011, Silvio Nickol has led the team in the gourmet restaurant at
Palais Coburg, having been invited to do so by Peter Pühringer.
Which brings us to pillar number three - the luck you need to meet the
right people at the right moment. And he would like to express his
great gratitude to them here.