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.
Dear guests,
Please note the order acceptance times for our menus:
• until 8:45 pm we are happy to serve you our 9 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.
menu
Indulge your
curiosity
A culture of enjoyment at the highest level
for culinary adventurers.
Sebastian Gabriel
Tobias Toff
Simone Andreoli
Luboslava Lojdova
Marko Rogi
Niklas Ertl
Tobias Winter
Martin Danklmaier
Daniel Pucher
Damon Krolik
David Senfter
Emanuel Pichler
Florian Daube
Thomas Juranitsch
Silvio Nickol
Silvio Nickol
Silvio Nickol says that passion, his work and luck are
the three pillars of his career.
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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.
A separate room is available for group
bookings (veranda).
- Lisa-Steve, Houston USA, via Tripadvisor. -
„We have been fortunate to enjoy many fabulous meals, but this was perhaps the best meal we ever had. The food and service were executed to perfection.“
- Peter H., Stroud GB, via Tripadvisor -
„We went for our anniversary dinner and what a fabulous experience. The service was just perfect, the staff attentive, knowledgeable and friendly. The food was just "wow."“
- Albert W., Vienna A, via Tripadvisor -
„Silvio Nickol not only has one of the best and friendliest service crews, excellent sommeliers and obviously
real artists in his kitchen, but also
incredible creativity, not just in terms of taste, but also in the wonderful presentation of the food.“
- CoronaFallsChurchVA, Alexandria USA, via Tripadvisor -
„If I could have a last meal,
it would be at Silvio Nickol,
the finest restaurant meal
and experience I have ever had
in my 54 years!“
Partner
Transgourmet Cook 2.0 . Kaviar & More
Rungis . Bauer Michi . Unfried
Fartek (Pilze) . Robbe & Berking
Fürstenberg Porzellan . Windsor (Wild)
Franke Küchensysteme . Ölmühle Fandler
Moet Hennessy (Dom Perignon) . Zalto
Johannes Wiesmayer (Wild) . Sterling
Foodconnection . Käseaffineur Bernard Antony
Fleisch & Mehr Alexander Theiss
Petra Lindenbauer (Porzellan)
Gugumuck . Spiceworld . Mehlmühle Schafler
Luma . Eishken Estate (Fisch) . Valrhona
Transgourmet Cook 2.0 . Kaviar & More . Rungis . Bauer Michi . Unfried (Gemüse) Fartek (Pilze)
Fürstenberg Porzellan . Franke Küchensysteme . Windsor (Wild) . Moet Hennessy (Dom Perignon)
Kaes.at . Zalto . Johannes Wiesmayer (Wild) . Foodconnection . Gärtnerei Bach . Ciao Cino . Sterling
Agrosprouts . Käseaffineur Bernard Antony . Fleisch & Mehr Alexander Theiss . Gugumuck . Spiceworld
Ölmühle Fandler . Petra Lindenbauer (Porzellan) . Robbe & Berking . Familie Nuart . BoaFarm
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real artists in his kitchen, but also
incredible creativity, not just in terms of taste, but also in the wonderful presentation of the food.“
it would be at Silvio Nickol,
the finest restaurant meal
and experience I have ever had
in my 54 years!“