Opening at the end of June 2015.
Austria plants its cuisine flag at the Capitol Piazza with Kaiserhaus. At the restaurant packed with old-school European charm, Chef Hans Lüftenegger, previously the executive chef for the Brotzeit chain, references the hearty cuisine of the Habsburg Empire for the dishes on offer.
Chef's recommendations here include the Tafelspitz, which is a spread of rump cap and oyster blade served with crispy rösti potatoes, creamed spinach and spicy horseradish sauce to cut the richness of the dish. Austria's national plate, the Wiener Schnitzel is also represented here, with a choice of breaded pork and veal. To match the Eastern European slant to the food here, Kaiserhaus has also worked with the Zauner pâtisserie and Meini coffeehouse from back home to provide the snacks and java here, and the wine-list features labels from Austria and its neighbours like Slovenia, Croatia and Northern Italy.