Konstantin Filippou two Michelin star restaurant deserves its place in the lavish heart of Vienna. Two aperitifs were prepared with precision; a gazpacho and soya sauce cup kicked the luncheon off and ignited my olfactory with endless satisfaction. The dish was presented by two waiters and a third to place the dishes on our table. Whilst it may have seemed OTT, nothing was further from the truth. Minimalism replaced ostentatious design and cordiality replaced snootiness. The first dish I opted from the set menu was smoked eel, paired with caviar and dusted with cauliflower rice. The texture was a combination of smooth and crunchy and the cauliflower stalks were perfectly cooked. The mild buttery flavour of the sauce danced circles in my palate with the fleshy eel and dainty caviar. My only grip was presentation, which only lacked colour by comparison to the other dishes I disgusted. To follow was the zucchini blossom stuffed with ricotta. It was accompanied with sea bass and a condiment of sake which was nothing but delectable and a perfect compliment for the ricotta. The fish tasted as if it had been plucked straight out of the ocean. It was arranged beautifully and presented in a wooden bowl. I wanted to mop up the rest of the sauce with my bread, casting aside the onion butter which was almost as moreish. Fish soup ensued, and by most people's standards it was divine. For a restaurant of this calibre I can only say that it was a tad disappointing. The fish could be perceived a somewhat sharp whilst the seafood gave the dish just the lift it needed. The salmon was cooked leaving the inside a little pink, which complimented the piquant soup base well.