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 upon request.
Thank you for your understanding and we look forward to your visit!
Your team from the Silvio Nickol Gourmetrestaurant
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.
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!“