Horváth Pop-up Vienna 2026
The two-star Berlin restaurant Horváth returns to Vienna in early 2026 with an exclusive pop-up, presenting an uncompromising new menu based on “emancipated vegetable cuisine.” For two weeks, Sebastian and Jeannine Frank’s team will take over the Herzig restaurant and serve a 7-course menu that shows how innovative, precise, and luxurious vegetables can be today. A culinary highlight for foodies, fine dining fans, and anyone who doesn’t want to miss Austria’s most exciting pop-up experience of 2026.
This time, Sebastian Frank is taking an even more uncompromising approach, with a new menu and a clear message: vegetables can be luxurious – even without caviar.
A pop-up that takes a stand
An exclusive seven-course menu of “emancipated vegetable cuisine” is served—a concept that goes far beyond simply avoiding meat. For €230, guests can experience dishes that demonstrate how much flavor, depth, and emotion can be extracted from plants when craftsmanship, time, and identity come together.
The menu can be accompanied by a wine pairing (€150) or a non-alcoholic pairing (€110), which, like the food itself, deliberately focuses on clear lines, aromatic depth, and sensory precision.
Click HERE to make a reservation!
Fuck Caviar – a menu as a manifesto
The title of the new menu alone makes a statement: “Fuck Caviar.” Frank and sous chef Paul Jahn present a menu that redefines luxury: away from expensive ingredients and toward a radically artisanal cuisine that focuses on seemingly simple products.
The new creations include, among others:
- “Horváth's Original Fuck Caviar” – a course that deliberately works against expectations
- Vegetable dessert “Marianne” – a dessert that challenges classic role models in patisserie
- “Mushroom kidneys” – a dish that shows how textural and emotional mushrooms can be
Everything is created using precise technique, creative reduction, and a deep understanding of one's own origins. Frank puts it this way: “Restriction is focus – and vegetables are currently my strongest form of expression.”
Horváth: A place that makes history – in Berlin and now also in Vienna
The original restaurant on Paul-Lincke-Ufer has long been an institution:
- 2 Michelin stars
- 5 Gault&Millau toques
- 9 Gusto pans
- 4F2 Der Feinschmecker knives
- Best Chef Awards
But it's not the list of awards that makes Horváth so special – it's the attitude. The restaurant is characterized by historic wood, modern clarity, and an open kitchen that was completely redesigned in 2021. In summer, you can sit under grapevines; in winter, you can feel Berlin creativity with Viennese roots. Sebastian and Jeannine Frank have been running the restaurant together since 2014 – and have turned Horváth into one of the most exciting fine dining experiences in Germany.
Sebastian Frank – an Austrian who changed Berlin
Frank comes from Lower Austria, learned his craft in renowned Viennese establishments, and made his mark at Steirereck under Heinz Reitbauer. In 2010, he moved to Berlin to become head chef at Horváth; a year later, he received his first Michelin star, followed by a second in 2015. Today, he is considered one of the most important representatives of progressive, independent cuisine, which has gained international recognition – not least thanks to creations such as “Sellerie Reif & Jung” (celery ripe & young) and “Pilzleber” (mushroom liver), which have long been regarded as modern classics. Since 2022, Horváth has no longer served meat or fish – animal flavors (such as lard or ham caramel) remain deliberately included to embed historical taste codes. The result: a cuisine beyond labels such as “vegetarian” or “vegan.” It is radically personal, reflective, and aesthetically bold.
Why this pop-up in Vienna is more than just a guest appearance
Pop-ups have long been a strategic tool in international gastronomy—and Horváth shows why:
- They create access
Fine dining becomes accessible when a top restaurant comes to the public—not the other way around. - They connect markets
Berlin and Vienna share traditions, culinary styles, and culinary conversations. This pop-up reinforces this axis. - They offer creative spaces
Chefs can test menus, refine narrative approaches, and appeal to new target groups. - They strengthen destinations
A pop-up of this quality further positions Vienna as a winter destination for culinary delights. - They create desirability
Limited seats, exclusive menus, a clear time frame – pop-ups function like cultural events.
The Horváth pop-up fulfills all these points – and at the same time sets a gastronomic benchmark that will resonate far beyond the two weeks.
Conclusion – A pop-up that sets new standards
Horváth on Tour Vienna Volume II is one of the most exciting pop-up events Austria will experience in 2026. It combines radical cuisine, Austrian identity, Berlin avant-garde, and a clear understanding of what modern haute cuisine can look like. For anyone who wants to experience how vegetables can become the most emotional ingredient on a menu, this pop-up is a must.
Reservations are already being taken – and if the last guest appearance is any indication, it pays to be quick this time around too.
© Robert Schlesinger
