DéLICAT combines the finest Viennese
cuisine with the ambiance of the European brassiere. Opened in July 2010, our mission is to introduce to discerning London diners the flavours of Austria not necessarily found on the family skiing holiday.

We prepare high-quality, simple and honest food - classic cuisine from Vienna cut with a dash of French flair. The courses are served with efficiency and speed that harks back to the original bistros (a word derived from Russian for 'quickly'.)

Our cosy dining room reflects the cuisine. The classic black and white wall tiles, wooden floors, open fire and zinc-clad bar create an atmosphere reminiscent of the quintessential French bistro. Think of those classic, late-night Parisian bars - but without the smoke.

The staff at DéLICAT guide diners through the Viennese menu and the evolving list of great wines drawn from select, independent vineyards in France and Austria. We have an off-premise licence should diners fancy taking a bottle or two home after their meal -- or indeed for those who simply wish to sample the wine.
 This inspired mix of great European foods is the brainchild of DéLICAT General Manager Erik Ammer and his business partner Andreas Laszlo. The two friends are Austrian by birth, Brits by residence.

Ammer's culinary experience comes from a unique proving ground -- the Formula One circuit, where he was responsible for the sustenance of two racing teams, serving food prepared by Michelin-starred chefs as they travelled the world. His role included ensuring corporate guests, racing drivers and A-list (...and B and C-list...) celebrities were wined and dined at F1 races everywhere from Monte Carlo to Melbourne.

Laszlo, who is responsible for sourcing and purchasing the wine, has a diverse range of expertise. Currently a high-tech entrepreneur, his resume also includes owning and working vineyards in Hungary. Together their vision is to fuse the very best they grew up with in their homeland with the flavours they discovered across the continent and present it to London's discerning diners. 		Our culinary team brings a cross-section of European and Mediterranean influences to the table. Head Chef Uwe Schwarzenholz began his career nearly two decades ago at the three-Michelin starred 'Schwarzwaldstube' in southern Germany. In 2001 he opened the Frontline Club and Restaurant in Paddington before moving to Rowley's in Covent Garden. Sous-Chef Gilles Michel Santos, of French-Portuguese decent, has been awarded for his 'cuisine classique' at the Champs Elysée and has also assisted in the Bocuse d'Or in Madeira.