Restaurant OPUS reopened

VIENNA: Following a creative reorganisation, the OPUS restaurant at the Hotel Imperial has reopened. With an innovative approach that combines international culinary influences with Austrian traditions, the evening restaurant focuses on relaxed dining with appetiser sharing in an elegant atmosphere, the hotel announces. Under new Head Chef Andreas Mahl and his talented Executive Sous Chef Nikos Argyriou, gourmets can expect international classics of exceptional flavour in new and exciting variations.

The menu is the result of a creative collaboration between Salzburg Executive Chef Andreas Mahl, who has already spoilt guests in the most beautiful places in the world, and his Greek Executive Sous Chef Nikos Argyriou, who has worked in Berlin and Amsterdam as well as on numerous idyllic Greek islands. While Andreas Mahl has overall gastronomic responsibility, Chef Nikos is focussing on the hotel's gourmet oasis, the OPUS restaurant, whose premises were used by Charlie Chaplin for his performance in Vienna.

Dishes were created for the reopening, each of which tells its own story. For example, entrecôte from the Waldviertel "Blondvieh", whose meat was a favourite of Emperor Franz Joseph II, is served with wild broccoli, homemade chips and béarnaise sauce. International classics such as the flambéed Baked Alaska with vanilla and apricot brandy are also on the menu.

"We are delighted to offer a unique culinary experience that combines the best elements of international cuisine with the unmistakable charm of Vienna and top Austrian products," says Andreas Mahl, who draws on his many years of experience. Chef Nikos brings his Greek roots into the kitchen and gives the creations an extraordinary flavour.

To mark the reopening, the OPUS restaurant team is looking forward to serving all culinary explorers either a 5-course tasting menu by Chef Nikos Argyriou or an unforgettable à la carte dinner.

TASTING MENU BY CHEF NIKOS ARGYRIOU

Local wild mushrooms - vine leaf crackers, spicy red miso, fresh herbs

Jerusalem artichoke cream soup - hazelnut butter, herb oil

French duck breast - melange of panna cotta and coffee sauce

- or - baked aubergine

Baked aubergine - feta, tomatoes, onion

- or - Wild salmon

Wild salmon - Swiss chard, grilled cabbage sprouts, port wine ice cream

Pre-dessert

Flambéed Baked Alaska

vanilla, apricot brandy

5 courses € 130