Anantara Palais Hansen Vienna Hotel

Dinner at EDVARD runs to five, seven or nine courses, chosen at the table and changed with the seasons. The room sits inside the Anantara Palais Hansen Vienna, a building on the Ringstrasse designed by the architect Theophil Edvard Hansen, for whom the restaurant is named. Chef Paul Gamauf, previously sous chef at the vegetarian restaurant Tian and later at Palais Coburg under Silvio Nickol, builds his menu around foraged and pickled ingredients gathered from the forests and meadows around Vienna. Waste is treated as a design problem: peels are fermented, offcuts steam-juiced into pairings, and small local producers supply what the forest does not. Full menus are served Tuesday to Thursday. On Friday and Saturday, the kitchen narrows to its seven- and nine-course signature menus only. Paintings of dancers by the Austrian artist Leo Stopfer hang on the walls, set against colour that keeps the room from feeling too formal. The restaurant has held a Michelin star every year since 2014 and carries 17 Gault Millau points. It is a compact space, built for a slow evening rather than a quick meal, and the pairing menu lets a table move between wine and juice course by course.