The exclusive Palais Coburg has been home to one of Vienna's culinary hotspots for many years. Executive chef Silvio Nickol and head chef Florian Daube present a highly creative menu featuring carefully considered combinations of outstanding ingredients. The intensity and finesse impress in equal measure. One particularly memorable dish is the excellent stingray accompanied by crisp-fried cubes of calf's head, fresh parsley and capers, and a superb sake beurre blanc – light and airy yet full of depth. The "Genussreise" set menu comprises eight courses – a ninth can be added if desired. The knowledgeable staff expertly guide you through the menu and wine pairings – and with a jaw-dropping 60 000 or so bottles stored in six wine cellars, they certainly have the selection to back it up! The elegant interior boasts two eye-catching elements: the striking vaulted ceiling and a large decorative crystal.