Garden · to begin
Salt-baked celeriac
A whole root baked in a clay of its own leaves, carved at the pass, dressed in a dark broth drawn from its trimmings and a year of cellar onion.
Seasonal tasting menu · Vienna
Franzent
A small tasting room above the Spittelberg lanes. We cook one menu a night, built the morning it is served from whatever the markets, our growers, and the season have decided to give us.
The idea
There is no à la carte and no list to choose from — only the table we have set for this particular evening.
From recent menus
A few plates we keep returning to.
Courses move with the week, but certain ideas stay. None of these sit on a fixed card — they are simply the kind of cooking you can expect from us.
Water · the middle
Cured char, buttermilk, dill
Alpine char from a single Styrian farm, gently cured, set in a cold buttermilk of last summer's dill with a spoon of its own roe.
Meadow · the table
Hay-roasted carrots
Carrots roasted slowly in meadow hay until they taste of smoke and sugar, with fresh sheep's curd and a little burnt honey.
The kitchen
We cook the week, not the menu.
Every service begins at the market and ends at your table the same evening. Lukas Brandt and a kitchen of six build the night's courses around what arrived that morning — roots and brassicas from growers we have worked with for years, fish from the Adriatic coast, game in its short season.
It is a quiet kind of cooking. We are less interested in the spectacular plate than in the honest one: a vegetable given the time it asks for, a stock reduced until it needs nothing added, a single clear flavour held steady from the first course to the last.
An evening at Franzent
What to expect in the room.
One seating a night
Twenty-four guests, a single sitting from half past six. The whole room moves through the menu together, at the pace the kitchen sets. Plan on an unhurried three hours.
A menu of the day
Around fourteen small courses, written that afternoon and never repeated exactly. We are glad to cook around allergies and anything you would rather not eat, given a day's notice.
Something to drink
A pairing of mostly Austrian and low-intervention wines, poured by the glass — or a considered alcohol-free pairing built from house ferments, teas, and pressed fruit.
Sit at our table.
We release tables four weeks ahead. The room is small and an evening often fills quickly — but we hold a few seats back for the day itself. Write to us, or book online.