A NIGHT OF CULINARY ELEGANCE AT OPUS, IMPERIAL HOTEL VIENNA
Tucked within the storied walls of the Imperial Hotel Vienna, a place that exudes old-world grandeur and timeless elegance, lies one of the Austrian capital’s most intimate culinary treasures—OPUS.
With just nine tables and a refined, almost theatrical charm, OPUS restaurant delivers not only an unforgettable meal, but an experience that whispers of Imperial Vienna’s rich heritage while embracing the innovation of modern fine dining.
The Imperial Hotel itself is a masterclass in 19th-century luxury. Originally commissioned as a private palace for the Prince of Württemberg and his wife Maria Therasa in 1863, the hotel continues to dazzle guests with soaring ceilings, crystal chandeliers, and elaborate frescos. Yet within its opulent halls, OPUS stands as a contemporary jewel, where a sense of calm minimalism and warmth greets diners the moment they step inside.
The décor of OPUS strikes a thoughtful balance between classic and current. Velvet-covered chairs in muted jewel tones, soft lighting, and crisp white tablecloths create an atmosphere of hushed intimacy, ideal for both romantic dinners and serious culinary exploration. With only nine tables, each guest is made to feel like the center of attention—a sentiment reinforced by the exceptional service.
The evening began with a warm welcome and a gentle guide through the experience by Caroline Hecher, whose grace and professionalism set the tone for the evening. Her attentive yet discreet manner made us feel instantly at home, while offering insightful suggestions throughout the meal.
To start, house-baked bread was served with different types of butter, setting the stage for what would become an evening of delightful surprises. The red beet miso butter was earthy and umami-rich, while the lemon and olive oil butter – my favorite- added a bright, citrusy contrast.
The salty butter, simple and indulgent, tied the trio together. These small bites carried a depth and craftsmanship that hinted at the culinary artistry to come.
From Chef Nikos’ tasting menu, we enjoyed the Local Forest Mushrooms—a dish that beautifully celebrated seasonal ingredients. Served atop a delicate wine leaf cracker and infused with spicy red miso and fresh herbs, it was a masterful composition that managed to be both rustic and refined. The play of textures—crisp, tender, and creamy—was delicious.
Next came the Wild Garlic Soup, one of the highlights of the evening. Presented with poetic flair, the deep green broth was poured tableside over semolina dumplings, revealing a hidden layer of feta cheese foam that melted seamlessly into the soup. The aroma alone was enough to transport me back to the childhood, to my grandmother’s house during springtime, when a similar soup was often served during lunch. The memories that one dish can unveil; amazing, isn’t it?
From the regular menu, we selected the much-lauded Baked Eggplant as our main course. Silky, roasted to perfection, and accented with feta cheese, a rich balsamic glaze, and a nutty pecan & almond pesto, it struck a beautiful chord between comfort food and haute cuisine. The layering of sweet, tangy, salty, and nutty flavors was deeply satisfying.
Caroline Hecher suggested an inspired pairing—Bla/ Copenhagen Sparkling Tea, an elegant, non-alcoholic blend of jasmine, white tea, and darjeeling. Its effervescence and complexity made it a fascinating companion throughout the meal, while we also enjoyed a celebratory glass of Laurent Perrier Champagne, its crisp minerality and notes of citrus providing the perfect counterpoint to the richer dishes.
For dessert, I indulged in the Gianduja Chocolate Mousse, which proved to be an artistic finale. The velvety chocolate was both airy and rich, delicately accented by poached pears bathed in vanilla oil. A touch of fleur de sel and a whisper of sesame gave the dish depth and intrigue, transforming a classic flavor combination into something nuanced and modern.
Every course throughout the evening was presented with impeccable timing and care, each dish plated with precision and an artist’s eye. The pacing allowed for leisurely conversation and full appreciation of each culinary moment, all within the soft, elegant embrace of OPUS’ intimate setting.
It is no surprise that Michelin Guide 2025 has recognized OPUS as a recommended restaurant. In a city teeming with culinary history and innovation, OPUS stands out not only for its technical excellence and seasonally driven menu but also for its ability to make every guest feel like a part of something extraordinary.
To Chef Nikos and the entire OPUS team—bravo. And a heartfelt thank you to Caroline Hecher, whose warm hospitality and expertise truly elevated the experience.
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