Vienna Insider: Anton, Lukas, and Marcel of Restaurant Edvard

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Welcome to our new feature column!  Each week we are excited to spotlight an exceptional local business and get to know a little more about what makes them stand out from the rest.  And Edvard surely stands above the rest.  This Michelin starred restaurant is know for its simple yet sophisticated food using only the best quality seasonal ingredients.  Their food has a mediterranean flair and impresses without being the need to be gimmicky.  Please join me in welcoming Anton, Lukas and Marcel of Edvard!

Please introduce yourself and your business.  Where are you located?

We are the Edvard-Trio consisting of executive chef Anton Pozeg, restaurant manager Lukas Leitz and sommelier Marcel Ribis. At the restaurant, we offer seasonal dishes with Mediterranean influences combined with a wine menu rousing guests with a new appetite and a fresh atmosphere, created for leaning back. We are located in the first district of Vienna, at Schottenring, which is part of the famous Ringstraße Boulevard.

How did you end up in the business you’re in?

LL: Working at one of the best restaurants in Vienna was the most logical steps on my career path. Starting at the Steigenberger Hotelfachschule in Bad Reichenhall was just the first step, followed by different addresses in Europe to enhance my knowledge and to strengthen my abilities in order to offer my guests a memorable restaurant experience.

AP: Born in Munich, Germany, I started my career at restaurant Weichandhof in my hometown and worked at Bayerischer Hof later. I moved to Kempinski and to Hamburg, before going back to Munich. The following four years I spent at Restaurant “Acquerello” with Michelin-starred Mario Gamba, whom I would call my mentor today. I worked as executive sous chef at Hotel Vier Jahreszeiten Kempinski Munich before moving to Vienna.  I have been part of the opening team at Edvard; since April 2015 I am the executive chef.

MR: One crucial experience brought me to my passion. During a journey through Burgundy, I met the wine expert Reinhold Paukner and I was able to recognize the wanted aroma as the only participant. My interest in wine was awakened. I completed my cook apprenticeship and moved into the service sector, bringing me to Edvard in February 2015.

What would surprise people about your restaurant?

LL: There are three key factors necessary to be successful: food, wine and atmosphere; all three together and in perfect harmony are the essence of success.

What hopes/ goals do you have for the restaurant in the future?

MR: To involve the whole team and especially the kitchen more in the selection of wines and to offer my guests new discoveries from all over the world.

AP: Of course, there is a financial aspect. But also, we would like to have happy and returning guests, because that is the biggest compliment we could get.

What is your favorite thing about your job?

LL: Number one is the interaction with the guests. To make their experience joyful and memorable, when they leave happy and return another time I am happy myself.

MR: On the one hand, there is the research part: wine journeys, discovering new things, the exchange with wine lovers. On the other hand: to see how my guests enjoy the wines I have selected for them.

AP: Travelling – you can experience so much, you will never lose interest in your job for sure. And the atmosphere in the kitchen!

What advice do you have for someone new to your industry?

LL: Only start in this particular industry if you have a true passion for it. If you don’t have the passion the guest will realize it is just a job for you and will never return. Be patient and don’t forget to smile from inside.

MR: Always bring yourself into question, stay in touch with your colleagues and stay down-to-earth.

How would you spend a perfect weekend in Vienna?

LL: No morning without coffee and good breakfast: So start your day where they know how to fulfill these requirements. Ulrich in the next to the Spittelberg 7th district is an urban hotspot for young people. The 7th district is full of small boutiques and coffees, just take a walk around there and enjoy. Take some time and visit the Albertina, the biggest collection of fine Art and full of the world’s most famous paintings, a great spot to escape the daily routine. Vienna is all about culture and coffee and you should have at least three of them a day. Go to Café Hawelka or Landtmann, both are typical Viennese Kaffeehäuser where you can still feel the imperial spirit. Discover the 1st district with a city tour on a Fiaker. Have a Dinner at EDVARD. Go for an after dinner cocktail at Robertos Bar and finish the day with a walk through the empty streets of Vienna back home to your hotel.

MR: Normandie breakfast at Brasserie Beaulieu located at Ferstel-Passage, a visit to the

“Kunsthistorisches Museum”, a stroll through Schönbrunner Park, dinner at Le Salzgris followed by two nice bottles of wines at Pub Klemo.

Thank you so much to Anton, Lukas and Marcel!  Your enthusiasm for food and wine is fantastic and it so obviously is the reason for your success.  My favorite part of these interviews is seeing what others would do on their perfect weekends.  You three seem to pretty much hit everything that would delight every sense.  I can’t wait to recreate my own perfect weekend with your suggestions and capping it off with dinner at Edvard of course.

Are you living an inspired life in Vienna?  If you are the owner of an exceptional local business and you’d like to be featured in this column, drop me a line!  We are looking to showcase businesses with an authentic spirit and inspirational backstory.


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