Viennese Michelin-starred restaurant EDVARD reopens

VIENNA - New design and familiar excellence: the Michelin-starred EDVARD restaurant at the Anantara Palais Hansen Vienna Hotel returned in September 2025. Following a redesign, it welcomes guests with a new interior, a specially curated lighting concept and the familiar focus on sustainable cuisine.

The Viennese studio NOPP Innenarchitektur, which has already overseen the renovation of the rest of the hotel, is responsible for the design. "We wanted to create a space that reflects the philosophy of the kitchen - reduced, focussed, but full of depth," says the NOPP team.

The modernised space combines naturalness with contemporary aesthetics. Vibrant shades of green accentuate the walls, while ochre-coloured details and a warm wooden floor replace the previous stone covering and create a calm atmosphere. The previous classic lighting has been replaced by individually controllable spotlights, which set the scene for each corridor. Sustainable art installations such as the works of Wildes Moos, an expert office for vertical greening, emphasise the building's claim to be close to nature. Functional components such as handmade cork handbag stools by VITRA and handmade water glasses by Viennese studio Comploj are also part of the well thought-out design. Despite the visible changes, the EDVARD remains true to its roots. Historic elements such as stucco have been deliberately preserved and combine tradition with modern elegance.

The renovation is also accompanied by a new late summer menu, which is characterised by seasonal products. A five-course menu costs 150 euros, the wine accompaniment is 96 euros. EDVARD is open Tuesday to Saturday from 6pm to 10pm. The accommodation price starts at 550 euros per night for a deluxe double room for two people including breakfast.

Head chef Paul Gamauf and head sommelier Klaus Lechner focus on depth, clarity and playing with textures. The latter discovered his passion for wine at an early age and completed his first sommelier courses during his training as a tourism clerk. After working at the Hilton Vienna Park and the three-star restaurant Amador, he now shapes the wine list at the Anantara Palais Hansen Vienna as Head Sommelier with his own signature style. Regionality, quality and low waste are also consistently emphasised in the selection of products. For example, the caviar comes from sustainable Alpine production and ingredients that the kitchen team only uses in part for one course are used for the intermediate course or processed into juices. Lechner also complements big names such as Dom Pérignon with young winemakers such as Andreas Ziniel from Burgenland.

For Paul Gamauf, food means more than just eating. His cuisine is characterised by responsibility, craftsmanship and cultural openness. EDVARD is not just about cooking, but above all about imparting knowledge. Guests learn where the ingredients come from, how they are processed and what significance they have in the respective preparation, because the chef consciously seeks dialogue and introduces himself personally to the guests every evening. His team works collectively, which means that each chef brings their own experience and perspective to the table. This results in dishes that celebrate diversity and utilise traditional techniques such as fermentation and pickling. Sustainability is not seen as a trend, but as a lived conviction.

The Anantara Palais Hansen Vienna Hotel has been combining modern elegance with historic architecture since March 2024. The listed building, which was built in 1873 by the famous architect Baron Theophil Edvard von Hansen, is located in the heart of the Austrian capital on the famous Ringstrasse and welcomes its guests in 152 rooms and suites. In addition to the hotel's own Michelin-starred restaurant EDVARD, THEO's Bar & Lounge delights guests with exceptional cocktail creations and Viennese coffee house classics. City and business travellers can relax in the 800 square metre Anantara Spa. The elegant Theophil Hansen Ballroom is available for events.