Donnersmarkt Restaurant

Rooted in History background

When the magnificent Vienna’s Ringstraße (ring road), built on the former glacis, was under construction, numerous residential palais’ were also erected, along with spacious parks and public buildings. According to the motto: “For the Emperor the Imperial Palace, for the nobles baroque inner-city palaces.” These splendid edifices evolved throughout history, reflecting the changes in taste, style and society. Our Palais at Parkring 14 was commissioned by the industrialist Hugo Henckel von Donnersmarck as a present to his second wife Laura, née Duchess Kaszongi, in 1871/72. Tracing back their family roots, the Donnersmarcks used to deal with fresh produce and vegetables from their estate in Northern Slovakia, which they traditionally sold on Thursdays (Donnerstag) at farmers’ markets. This historic buidling, now reborn in the heart of the city as Donnersmarkt Restaurant.

Donnersmarkt Breakfast

A Delightful Start to a Day in Vienna

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.

donnersmarkt restaurant staurant andreas

Recommendations by our Executive Chef

Andreas’ Personal Kitchen Joys

This should not be missed on any of his menus, says Executive Chef Andreas Mahl! The yellow pepper cream soup with grilled prawns.

From the fields
Confit of celery with chervil, pistachios and Bearnaise sauce.

From the sea
Sautéed pike-perch fillet, a high-quality wild fish caught from the lakes of the Salzkammergut.

From the countryside
Delmonico steak from the Blondvieh, a native cattle breed.

As a sweet conclusion, Andreas recommends “Bienenstich” a rare but traditional dessert made from a yeast dough and a delicious almond mixture that caramelises whilst baking. It’s his favourite dessert.