
Vienna has many bars. But only a few places that truly create their own world. Salon Paradise is exactly that: not a nightclub, but a state of mind. A dimly lit basement bar where conversations become deeper, drinks taste clearer, and music doesn’t accompany, but leads. After the summer break, Vienna’s most iconic underground bar returns to The Hoxton, Vienna on November 22—with a new tempo, a new sound, and a sharpened attitude. The rebellious soul remains, but it now beats with greater focus.
At the heart of the relaunch is a radical commitment to reduction: highballs. Spirit + mixer. Ice cold. In frozen glasses. No show, no decoration, no detours. Just balance, freshness, and precision. What sounds like minimalism is actually an attitude. Highballs are the counter-movement to over-staged cocktail culture. They are fast, clear, light—just right for an urban night that wants less excess and more flow. “Today, it's no longer about as much as possible, but about the right thing,” explains Nils Jansen, General Manager of The Hoxton, Vienna. “We are seeing a new generation of night owls who appreciate design, music, and quality—and are looking for places that don't scream loudly, but show attitude.”
Parallel to the new drink concept, Salon Paradise is launching the weekend series Deep Cuts—curated by Cid Rim (Clemens Bacher), one of Vienna's most exciting musical crossover artists between jazz, electronica, and pop.
The principle: two nights. Two moods. One flow. Everything on vinyl. Everything carefully curated. No Spotify algorithms, just people with taste. The line-up brings local scene greats such as Worst Messiah, Lazy Mason, The Clonious, and Trishes to the stage, as well as new talent. It's not a DJ program, but a cultural statement: Vienna is listening again.
The path down to Salon Paradise leads through the history of Vienna. The former commercial building on Rudolf-Sallinger-Platz, designed by Carl Appel, opens up to a space between the Beat Generation and modern hedonism. Dark wood, aged leather, onyx, postcards, letters—everything tells of travel, longing, and rebellion. In the middle: a burl wood bar topped with a glowing onyx slab.
It's not retro. It's a feeling of timelessness. This isn't about Instagram corners, but about real encounters. About conversations that last longer than a drink. About music that doesn't entertain, but carries you away.
In a city that is increasingly caught between tourism, eventization, and mass culture, a place like Salon Paradise is more than just a bar. It is a cultural resonance chamber. This is where creative types, restaurateurs, musicians, travelers, and night owls meet. People who don't want to consume, but to belong. That's exactly why Salon Paradise fits perfectly with The Hoxton's philosophy: a hotel as an open house for the city.
While highballs and vinyl define the night downstairs, Bouvier serves up the perfect culinary accompaniment on the ground floor. The winter menu is a tribute to the bistro spirit with an urban attitude.
Everything is sharing style. Everything is no-frills. Everything is made for long evenings. You can taste that the New York Wildair masterminds Jeremiah Stone & Fabian von Hauske Valtierras are behind the concept. Here, they don't cook to please, but to show character.
Salon Paradise is not a place for everyone. But that's exactly why it's so important for Vienna. This is where real urban culture is created: music, drinks, spaces, and people who want more than just entertainment. A little bit underground. A lot of attitude. And just the right amount of chaos.
Salon Paradise
The Hoxton, Vienna
Rudolf-Sallinger-Platz 1, 1030 Vienna
@salonparadise_vienna
Bouvier
@bouvier_vienna
The Hoxton, Vienna
196 rooms · Bouvier · Salon Paradise · Rooftop Bar Cayo Coco
thehoxton.com
Casseroles are underestimated. They are often considered cozy, filling, a little old-fashioned—but they are actually culinary narrative forms. This is exactly where Ilse Fischer comes in. Lasagne, Moussaka und Co.: Das Glück in Schichten (Lasagna, Moussaka and Co.: Happiness in Layers) is not just another “lasagna book,” but a collection of cultural identities, layered in dough, vegetables, sauces, and memories.
What sets this book apart from classic recipe collections is its focus on the principle of layering. Fischer shows that whether it’s Italian vincigrassi, Greek pastitsio, Alsatian baeckeoffe, or Savoyard tartiflette, ingredients are layered, interwoven, and combined in the oven to create something greater than the sum of its parts throughout Europe. It’s about more than technique. It’s about origin, climate, availability, and food culture.
INFO:
Lasagne, Moussaka and Co. – Happiness in Layers
Author: Ilse Fischer
Illustrations: Gudy Steinmill-Hommel
Publisher: Christian Verlag GmbH
Publication date: November 2025
Length: 256 pages
Binding: Hardcover
Language: German
ISBN: 978-3-9895101-6-6
Price has long been more than just the result of a calculation. It is a signal. For attitude, for standards, for credibility. Guests read prices as a silent message about what a business stands for and how consistently it lives up to its promise of quality. Today, guests no longer pay for the cheapest option, but for the most harmonious one. For an offer where price, product, and atmosphere form a coherent whole.
“The E-Food Book” by Matthias Schu is not light reading – but it is extremely relevant to everyday practice. It analyzes the changes in food retail based on facts and with a view to strategic opportunities.
Particularly valuable are the international best practice examples that show how digital food concepts are being rethought worldwide. At the same time, the book offers many tools and ideas for implementation in your own business – whether it’s a farm shop, food retail or wholesale.
INFO:
The E-Food Book – Markets, Players, Strategies
Author: Prof. Dr. Matthias Schu
Publisher: Deutscher Fachverlag GmbH
420 pages, paperback, 170 × 240 mm
ISBN: 978-3-86641-358-0
Price: €42.00
Vienna has many bars. But only a few places that truly create their own world. Salon Paradise is exactly that: not a nightclub, but a state of mind. A dimly lit basement bar where conversations become deeper, drinks taste clearer, and music doesn’t accompany, but leads. After the summer break, Vienna’s most iconic underground bar returns to The Hoxton, Vienna on November 22—with a new tempo, a new sound, and a sharpened attitude. The rebellious soul remains, but it now beats with greater focus.