Inspired by the traditional Viennese weekly markets as well as a homage to the family’s history, we indulge in trendy Austrian Alpine “plant-forward” cuisine here at the former Henkel von Donnersmark Palais. We listen to our guests and follow their food trends. Fresh regional and seasonal vegetables from the Alpine regions set the tone, leaving meat and fish to be delicious extras. Albrecht Seltmann, Head Chef at Donnersmarkt restaurant, brings a fresh, modern twist to Donnersmarkt. His vision is to offer a modern and creative take on Austrian Alpine-inspired plant-forward cuisine. Balancing local culinary tradition with an innovative approach to cooking, Albrecht has his sights on a genuinely sustainable, plant-food, zero-waste, regional menu of vegetables, herbs, flowers and cheeses.

The long, inviting table in the middle of the restaurant not only encourages friendly get-togethers but also the internationally popular culinary concept of food sharing. This turns our menu, which is rich in refined, regional masterpieces, using produce from the countryside, the sea, and the fields, into a culinary journey. Nature plays a major part in the interior design of the restaurant. The Spanish artists Alejandro Jaler and Nicolas Lucas created a contemporary fresco using plaster. The natural pigments used resemble the colours of the enchanting Viennese city park. Opposite the Donnersmarkt Restaurant, this lush green oasis invites guests, especially during the warmer seasons, to just relax and enjoy – immersed in Imperial Ringstraßen flair!

Following the tradition, we serve a freshly prepared and personally served à la carte breakfast at our restaurant with lush coffee from a local roastery. A culinary highlight already in the morning! At the Donnersmarkt Restaurant, we combine sustainable breakfast ingredients from the region like the delightful “Öfferl” organic sourdough bread, a famous bread with character, international but locally interpreted egg dishes as well as other morning sins on a plate.