This beautiful restaurant is located in the Palais Coburg, a magnificently restored building that is now a hotel of suites. The whole place exudes elegance and the restaurant delivered a product in keeping with excellent food and service. Named for the chef, Silvio Nickel, he visited the dining room briefly but was there when we finally finished our meal. All meals starts with about 4 amuse bouche and end with a plate of petit fours. In between you can chose 5 to 9 courses, but the waiter warns you that the plates are not scaled if you order more, so we stuck to 5 and were perfectly full by leaving.
You also start with housemade corn bread that is so yummy you don’t even need either of the butters offered to go with it.
The smoked eel was in a most delicate shell and divine. The foie gras was served with chocolate which was a real twist but one that worked for me. The lobster ravioli was a delightful blend of flavors and textures. The venison was nicely tender and perfectly cooked, but I’m still not a big fan of seabuckthorn, which was a small element. The cinnamon madeleine to finish the meal was another highlight.
Another note about the place is the wine selection. They are supposed to have some 60,000 bottles and we were excited to be able to make our own pairing by ordering several half bottles. The sommelier was very helpful in arranging this as well as insisting that we have a special sweeter wine to pair with the foie gras and bringing us a complimentary glass until our selections chilled. It’s these little touches that make the place shine.