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OPUS Restaurant

Acclaimed Modern Austrian Cuisine

In Vienna, Fine Dining Gets Finer

Hotel Imperial’s OPUS Restaurant Celebrates Its First Michelin Star
In 2016, one of Vienna’s rising stars on the culinary scene gained its first Michelin star.

Since its opening in 2013, OPUS Restaurant at Hotel Imperial, a Luxury Collection Hotel, has been garnering acclaim from both local and international critics, including the prestigious Gault Millau guide and Falstaff Restaurant Guide.

However, the restaurant’s 35-year-old sous-chef, Stefan Speiser, describes this honor from the Michelin guide as, “absolutely unexpected.” Speiser leads the talented team at OPUS and has spent his career focused on the modern Austrian flavors that he loves, rather than on climbing the ladder of international acclaim. An authority on Austrian vegetables, he shapes the restaurant’s menu around sustainably and locally sourced ingredients, creatively turning each dish into a distinctively Austrian dining experience, from the pike perch of Lake Neusiedl to turbot or pigeon of southern Burgenland.

Ocean View

While the restaurant's cuisine was no doubt top of mind for the Michelin critics, the award encompasses the entire dining experience - and the OPUS team makes a point of considering every aspect of the meal, decor, and ambiance. Honoring its name and the Hotel Imperial's history as a gathering place for musicians and other artists, the fine-dining restaurant creates a “culinary showcase” for each meal, from the solicitous welcome of maitre d'hotel Manfred Legl to the artful design of each plate.

Rounding out the experience is OPUS' iconic dining room, which has been listed as architectural heritage for Josef Hoffmann's 1930s design. The hotel's design team preserved the room's original spirit and aesthetic with bespoke furniture crafted by select Italian factories, designed to complement the wood paneling and the marble wall elements.

Ocean View

To celebrate its Michelin star, the restaurant has created the ultimate OPUS experience: a special, six-course menu highlighting some of Speiser’s favorite dishes, such as organic egg and black truffle with quinoa and glazed tongue of veal, and five-spiced duck breast with salted tangerine, broccoli, and lotus root. Naturally, each course has been paired with a local Austrian wine, and each may also be ordered à la carte.

For reservations and additional information:

OPUS Restaurant
Kärntner Ring 16
1010, Vienna | Austria

+43 1 50 110-389
www.restaurant-opus.at