Floor area: 68,70m2

Type: direct commission

Planning: 2020

Completion: 2021

Location: Vienna, Austria

Client: Konstantin Filippou GmbH

Material: black leather, black glass, Thermo-ash, black mirror

www.architektur-aktuell.at

www.konstantinfilippou.com

For the new interior of Konstantin Filippou’s restaurant, we have placed the focus on cooking and preparation in the center of the fine-dining-room. For this reason we designed a new, long table at which the chef and his crew prepare and complete the menu. This central table can be divided, dismantled into its individual parts and reconfigured. It can therefore react very flexible to many requirements and can be used in various scenarios in the fine dining room.

Due to the central location in the room, every guest has the opportunity to watch the menu being prepared before it arrives.

To underline this new focus, we have used a special lighting solution that simulates 98% (Ra98) of natural light color and can be continuously dimmed from "candlelight" to special settings.

The interior is complemented by a rounded seating area, a seating-corner that offers guests even more comfort and a rear wall made of black-mirror-glass lamellas that give the room more "depth" and even more elegance. Of course we have furnished the fine dining room with the “Konstantin armchair” that we designed for the restaurant two years ago.

… about the restaurant

Cooking and eating is my passion. I have been to too many restaurants where food is worshipped and diners whisper. To me it is more important to cook exciting and inspirational delicious food using the ingredients I love with integrity and perfection. I am a Greek Austrian and this reflects in my dishes and the spirit of the dining room.

- Konstantin Filippou

Konstantin Filippou - Chef and owner

Our new menu consists solely of fish and seafood. This reflects my love of the water – and the high quality of what lives in it. In these new culinary compositions, amur carp, salmon trout, crayfish, whitefish, catfish, and zander are on equal footing with langostino, sardines, mussels, and red prawn. We did not become a fish restaurant overnight. We have always been a restaurant that loves the plethora our freshwaters, seas, and oceans provide – and, currently, we particularly have a taste for it.

Achievements

Gault Millau: Chef of the year 2016 | Gault Millau 2020: 5 bonnets (19 points) | Guide Michelin 2019: 2 stars