Details: Horvath gives second guest performance in Vienna

Published at: 11/13/2025
Wien, Austria, Berlin

"Fuck caviar" menu at Herzig from mid-January to the beginning of February

Sebastian Frank | Foto: Robert Schlesinger

BERLIN Following its success this year, Horváth is returning to Vienna with its pop-up restaurant in early 2026. From 21 January to 1 February 2026, guests in Vienna and the surrounding area will have the opportunity to experience the cuisine of Sebastian Frank, one of Austria's culinary figureheads. For almost two weeks, Jeannine and Sebastian Frank's team will once again take over the Herzig restaurant in Vienna's 15th district. The Horváth serves an exclusive menu from Wednesday to Monday from 18:30 and at weekends from 12:00. For 230 euros, guests can enjoy a selection of seven vegetable-based dishes from Sebastian Frank's kitchen.

Motto: "Fuck caviar"

Horváth is returning to Vienna with a completely new menu - more radical, more unique, more uncompromising. What remains is Sebastian Frank's philosophy: with his emancipated vegetable cuisine, the Austrian has long since established his own culinary signature. Under the motto "Fuck caviar", Sebastian Frank and his sous chef Paul Jahn present a menu that shows the essence of this cuisine. No dazzle, no luxury for luxury's sake. Frank gives supposedly simple products a new value through precise craftsmanship, creativity and the time factor. This results in dishes that have attitude and are memorable. In Vienna, guests can expect many new creations, including the vegetable dessert "Marianne", the brand new course that doesn't want to please: "Horváth's Original Fuck Caviar" or "Mushroom Kidneys". The last pop-up event in Vienna sold out quickly - early booking is recommended.

Sebastian Frank comes from Lower Austria and, after training as a chef at Lake Neusiedl, worked in a number of Viennese culinary institutions before working at Vienna's Steirereck under Heinz Reitbauer Jr. Sebastian met his wife and business partner Jeannine Frank during his time at the Interalpen-Hotel Tyrol before they moved to Berlin in 2010. There he took up his first position as head chef at Restaurant Horváth.

One year after starting in Berlin, he was awarded his first Michelin star, followed by his second in 2015. The couple have been running Horváth independently since 2014. Sebastian Frank's cuisine is both radically personal and deeply reflective. Since 2022, he has consistently pursued the concept of "emancipated vegetable cuisine". There is no longer any meat or fish at Horváth, but animal products such as lard or ham caramel remain as flavourful accents. This allows him to create a cuisine that breaks away from conventional categories such as vegetarian or vegan and formulates its own understanding of luxury and flavour.

His dishes are the result of his personal culinary influences and his exploration of supposedly simple ingredients. With creations such as "Celery Ripe & Young" or "Mushroom Liver", Frank has set standards in modern vegetable cuisine. Sebastian Frank has received numerous awards for his consistent approach and unmistakable style, most recently two knives at the Best Chef Awards in Milan and nine pans in Gusto. He is regarded as one of the most important representatives of a progressive, independent cuisine that sets standards beyond Berlin.

The offer

Dinner