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Homepage of Palais Coburg.
 * RU
 * FR
 * EN
 * DE

 * Menu
 * Reservation

 * Menu
 * Reservation


 * Residence
   * Coburg Suites
   * Bastei Suites
   * Palais Suites
   * Residence Suites
   * City Suites
   * Connecting Suites
   * Garden
   * Spa
   * Packages
   * Service
 * Culinary
   * Silvio Nickol
   * Clementine
   * Wine Bar
   * Champagne Brunch
   * Specials
 * Wine
   * Wine Cellar
   * Wine Archive
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   * The Wine Experience
 * Events
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 * Palais
   * History
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 * Vouchers
 * Contact
   * Palais Coburg ResidenzCoburgbastei 4, 1010 Vienna, Austria+43 1 518 18 -
     130reservations@palais-coburg.com
   * Newsletter
   * Arrival
   * Imprint
   * GTC
   * OS-Platform

 * Menu
 * Awards
 * Film
 * Team
 * biography
 * Wine
 * Contact

Silvio Nickol Selection
 * Menu
 * Awards
 * Film
 * Team
 * biography
 * Wine
 * Contact

 * Wine Bar
 * Gourmet Restaurant Silvio Nickol
 * Restaurant Clementine

Wine Bar
WE LOOK FORWARD TO RECEIVING 
YOUR RESERVATION
We are pleased to fulfil your wish even before you think of it.
reservations@palais-coburg.com
+43 1 518 18 - 130
Gourmet Restaurant Silvio Nickol


WE CORDIALLY INVITE YOU TO
BOOK YOUR TABLE NOW



reservations@palais-coburg.com, +43 1 518 18 - 130

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
Restaurant Clementine


WE CORDIALLY INVITE YOU TO
BOOK YOUR TABLE NOW


Coburgbastei 4, 1010 Vienna, Austria
reservations@palais-coburg.com, +43 1 518 18 - 130
Monday to Sunday, from 7.oo am to 1o.3o pm
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.



 * RU
 * FR
 * EN
 * DE


menu


INDULGE YOUR
CURIOSITY

A CULTURE OF ENJOYMENT AT THE HIGHEST LEVEL
FOR CULINARY ADVENTURERS.


APPETIZER




DUCKLIVER

BLUEBERRY | CHOCOLATE | SPRUCE


HAMACHI

JALAPENO I FENNEL I GAZPACHO


SCALLOP

OX| HAZELNUT| TARRAGON


RAY

TOMATO| VERBENA| SOBRASADA


NUART LAMB

CHANTERELLES | YUZU | CHARD


IBERICO PRESA

BELL PEPPER | CABBAGE | LOVAGE


FRANKFURT GREEN SAUCE

COMTE | EGG| POTATO


BLÜN CUCUMBER

COCONUT |VANILLA | CILANTRO


MARA DE BOIS

CREAM |WOODRUFF | CLOVER


PETIT FOURS




SMALL TASTING MENU (7 COURSES)

255 EURO
WINE PAIRING: 119 EURO


FULL TASTING MENU (9 COURSES)

275 EURO
WINE PAIRING: 139 EURO

Wine list download

2
stars
Guide
Michelin
5
toques
19 points
Gault Millau
98
points
Falstaff
Guide
98
points
A la
carte

movie

THOMAS BARTMANN
BENEDIKT BUCHEGGER
JUAN GOMEZ
FELIX FASSL
BENJAMIN ESSL
ELIAS PRAMHAAS
HANNES WOLF
CENNET IYICAN
AJSE USEINI
SEBASTIAN GABRIEL
FLORIAN DAUBE
SILVIO NICKOL




SILVIO NICKOL

Silvio Nickol says that passion, his work and luck are
the three pillars of his career.
Read more
close
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.


.WINE.


ARCHIVE

Discover the most extensive wine menu in the country.
Wine list download



TUESDAY UNTIL SATURDAY
6.30PM UNTIL 8.00PM (RESERVATIONS)


reservations@palais-coburg.com+43 1 518 18 - 130
A separate room is available for group
bookings (veranda).
- 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!“
- 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!“
- 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.“
Partner
Transgourmet Cook 2.0 . Kaviar & More
Rungis . Bauer Michi . Unfried . Robbe & Berking . Fürstenberg Porzellan .
Windsor (Wild) . Franke Küchensysteme . Ölmühle Fandler . Moet Hennessy . (Dom
Perignon) . Zalto . Johannes Wiesmayer (Wild). Foodconnection .
Fleisch & Mehr Alexander Theiss . Petra Lindenbauer (Porzellan) . Gugumuck .
Mehlmühle Schafler Luma . Eishken Estate (Fisch) . Valrhona
EISHKEN ESTATE . Lingenhel Käserei . Herbeus Green . Bäckerei . Weichslbaum .
Kochstoff . Vöslauer . Ottakringer/Brauwerk . Bioteaque Tee . Süssmund Kaffee .
BLÜN
Transgourmet Cook 2.0 . Kaviar & More . Bauer Michi . Fürstenberg Porzellan .
Windsor (Wild) . Moet Hennessy (Dom Perignon) . Kaes.at . Zalto . Foodconnection
. Gärtnerei Bach . Ciao Cino . Fleisch & Mehr Alexander Theiss . Gugumuck .
Ölmühle Fandler . Petra Lindenbauer (Porzellan) . Robbe & Berking . Familie
Nuart . BoaFarm . EISHKEN ESTATE . Lingenhel Käserei . Herbeus Greens . Bäckerei
Weichslbaum . Kochstoff . Vöslauer . Ottakringer/Brauwerk . Bioteaque Tee .
Süssmund Kaffee . BLÜN


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NEWSLETTER REGISTRATION

Frau
Herr
Vorname *
Nachname *
Email Adresse *
Ich erkläre mich damit einverstanden, dass die Palais Coburg Residenz GmbH, FN
163925 t, Coburgbastei 4, 1010 Wien, Österreich, meinen Namen und meine
e-mail-Adresse speichert und automationsunterstützt verarbeitet, um mir
regelmäßig Informationen zu Angeboten und Aktionen per e-mail zu senden. Nähere
Informationen zur Verarbeitung Ihrer personenbezogenen Daten durch die Palais
Coburg Residenz GmbH und zur Möglichkeit des Widerrufs Ihrer Einwilligung
erhalten Sie unter http://palais-coburg.com/kontakt/privacy/.
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