Carmela Bisogno and Andrea Cipriano, who can boast prestigious international experiences in the curriculum, have been running Cucina Cipriano for three years, a place of good food in romantic Vienna. The highest quality raw materials, like fresh seafood which arrives daily directly from Italy, are the strong suit of their cuisine, that combines elegance and innovation with traditions. Highly recommended are their savory Sardinian fregola alla marinara - in which the protagonists are the scents of the sea - their fresh raw seafood, or the delicate prawns with hummus and chickpea crisp. Finally, the buffalo ricotta mousse with candied tomatoes, pistachios and Sardinian flat bread. The wine list is rich and deep. The warm hospitality is just typically Italian.
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