Aend

In one of the periferic district of Vienna is where Aend is located, a project born from the mind of chef Fabian Günzel.
Native from Germany, Fabian bring here his  vision and idea of cooking.
While entering the restaurant you’ll find a space mixing industrial and old buildings design, dark wall, simple and pure materials for the furniture but what characterize the space is the open kitchen overlooking the dining room, all gives a pure and minimalistic feeling. 

“Fabian Günzel cuisine is an infusion of classics, asiatic all kept together by minimalism where the line in all dishes is the respect of products and great techniques.”

Fabian’s style, is based on purity, simplicity and products. Playing around between classic and innovative combinations his kitchen brings something new and different to the gastronomic scene of Vienna. Acidity, spiciness, elegant flavors.. from France to Japan passing by German and Austria you’ll find a unique true and pure kitchen based on the “less is more” where every dish is composed maximum by two to three ingredients.
Going from a classic whiting fish – vanilla to a yuba – shiso creation the ability of chef Fabian and his team to valorize the product with techniques and combination is at the highest level.
Invite yourself to the table of Aend and experience the great work and creations of Fabian and his team while looking the kitchen team working together as a all in one; yes cause Aend itself mean “US” a team game between kitchen and service to provide the best and pure experience possible.

Menu: 

• Blue lobster – Nasturtium
• Cancale Oyster – Jew’s ear
• Osietra caviar – Smoked eel
• Bread – Raw milk
• Tuna akami – Radish
• Whiting – Vanilla
• Blue lobster – Carrot
• Potato – Perigord truffle
• Krautwerk – Rapeseed oil
• Miéral pigeon – Amela tomato
• Wagyu – Asparagus
• Yuba – Shiso
• Safron – Early bloomer
• Lemon – Meringue