WILDLING Restaurant Bar Event — Restaurant in Vienna

Very judgy staff - we left the restaurant feeling as if we were not wanted there anymore.

The waiter - until then friendly - asked whether we wanted to go for the menu or a la card. As soon as we said a la card we were treated very differently by the staff to not say unfriendly. All of us ordered two of the tiny plates - from 13€ upwards - the food was good I’ll say that. Plates like the artichoke are not really made for sharing - despite being really good 13€ for half an artichoke is an interesting price. But it was so dark in the restaurant anyhow so we didn’t really see how tiny the plates were, despite them being tasty - that I must say.

The bad attitude towards our group continued when we asked for the bill - the waiter came out the bill in the table - we said we would pay separately - and in the most arrogant tone he said “yeah that’s what I thought - you have to go to the counter for that”.

We were happy to leave as we felt the weird vibes. At the counter the person then asked the first us is to pay (as if 100€ for 2 persons spent there wasn’t enough) “oh you weren’t especially hungry, were you ?”.

Guests are valued for the amount of money they bring the restaurant - and 50€ per person aren’t...

Excellent food and services! Note that the options are primarily vegetarian/vegan, with 2~3 options of meat.

Background: Wildling is a restaurant that cherishes the "zero waste" dining concept. The produces are sourced domestically from Austrian farms. It also tries to make everything home-brewed, ranging from the breads to the kombucha. The staff members are very knowledgable and friendly, who walked us through the details behind the creation of every dish. It's not just a dining option but a wholesome experience to learn about their mission.

Dishes: (Starter on the house) Potato focaccia, with pickled vegetables and potato foam. "Green Tartar" with peppercorn caviar. Highlight of the meal, the umami from leek, cucumber, and mushroom is enhanced by the peppercorn on top. "Three Ways of Carrot". Carrot puree breaded and deep fried, dip in sauce made from carrot skin and garnished with green carrot stems. Visually appealing and very tasty. Roasted onion with cheese filling Traditional potato dumpling with picked cabbage (saurkraut) Austrian stew with cabbage, carrot,...

If you have allergies or dietary restrictions, I recommend avoiding this restaurant. When I made the reservation, I specifically informed them that I have coeliac disease (gluten allergy) and discussed it with the waiter, who provided a dietary menu. However, despite these precautions, I was served a dish that contained gluten—and even had a hair in it. Thankfully, I checked with the waiter before eating. He apologised and brought me a gluten-free option, but it was unsettling to think how easily I could have consumed a high amount of gluten.

Sadly, after leaving the restaurant, I began experiencing symptoms consistent with gluten exposure, which makes me suspect gluten may have been present in other dishes as well.

It’s not only disappointing but genuinely concerning that a restaurant and its kitchen would display such a lack of awareness and care around allergens, particularly for guests with specific dietary needs.This experience highlights a serious oversight in food safety that could have severe consequences for anyone with dietary...