Housed in a monolithic glass cube in a Vienna park, the restaurant has an elaborately decorated dining room with well-spaced tables and plenty of natural light. The tables are set with fine white linen tablecloths and napkins. But all of this is merely backdrop for Chef Heinz Reitbauer’s gastronomy. Famous for his contemporary reinterpretation of Austrian cuisine and passionate about ingredients, Heinz manages his own farm from which he sources much of the restaurant’s ingredients. Diners can choose from a 35,000-strong wine list, as well as a Milk Bar with 120 cheese varieties. The menu ranges from the familiar Wiener schnitzel to char with beeswax, yellow carrot, "pollen" and sour cream.

See Andy's blog post: http://tinyurl.com/zumsvqq