The story
Restaurant Lucullus in Vienna anchors a seasonal Italian kitchen around locally sourced Austrian produce. The team cultivates herbs on site, moving them directly into aperitivos and daily specials. This strict regional focus defines their creative Italian cooking and shapes every weekly rotation.
Handmade pasta and delicate shellfish like lobster and sea scallops form the core of the savory lineup. Head chef Johann Klambauer guides the line while bar chef Laurenz Benedikt curates matching drinks. The Schlemmer Atlas recognized this balance with two and a half spoons for consistently precise preparation.
A traditional timber frame houses a bright bistro interior lined with extensive wine racks. Guests frequently occupy the carefully arranged guest garden during warmer months. Both spaces support a relaxed pace suited to extended lunches and quiet breakfasts, reflecting the owners’ dedication to unhurried hospitality.
Recognition
Ambience
Details
Location
Facebook
Instagram