Very beautiful modern setting in an old building, impeccable service and refined, quality food with Turkish flavors.

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Our evening was a complete success! The meze was a dream and the Levante menu (vegetarian) was great. I would also like to highlight the sommelier, who gave us some wonderful new discoveries. All in all, a great evening!

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The vegetarian menu had sauces that were too thick and too flavorful for all dishes, e.g. the asparagus with morels and peas was drowned out. The second dish was too salty. The other non-vegetarian menu was good, but in general the enthusiasm was no longer there when you went to Pageou. By the way, Ali wasn't there yesterday... By the way, the service was great.

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Everything is just right in this restaurant. Great atmosphere, top service, excellent food (almost a bit much). The chef is part of the service and chats to each table. Very pleasant clientele. A perfect evening, thank you very much!

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It's nice that your coat is taken from you when you arrive. Nice Thonet seating and good lighting; the tables are pretty close together, but it's OK. The greeting from the kitchen was something visually indefinable, which was described to us like everything else, but we couldn't understand the taste. Anyway, we had chosen the so-called Chef Menu (6 courses, without wine accompaniment) and the vegetarian Levante Menu (4 courses). I only drink mineral water (of course that never goes down well) and my companion ordered a gin and tonic and a glass of red wine with each of the two courses (€18 a glass, but nothing to write home about). The first course was a boldly salted meze (my first course was cancelled because meze is only served for two people), which you can do better in any medium-quality doner kebab. The highlight was two scampi and a squid arm that tasted like chicken. It didn't get any better: for example, the tortellini (over al dente and not very warm; the plates were never preheated, unfortunately) with a hint of whatever, the contents of which (venison? or was it lamb?) could only be defined in terms of taste with a lot of imagination. The cod (skrei) obeyed the laws of minimalism and was slightly oversalted (we can only praise the skrei from Poseidon at the Viktualienmarkt). What some reviewers here babble about a "flavor explosion" is a complete mystery to us. Are they all (Instagram) friends of Mr. Güngörmüs? We then met the chef in person during the 4th course. It was the Black Angus beef fillet (a medallion weighing around 40 g, but OK, it's cuisine minceur after all); it was black as night (a coat of selected herbs, supposedly) and completely dried out inside. My companion had actually dared to complain about this. As soon as the steaklet in question had been taken back to the kitchen, Mr. Gűngőrműs stood in front of our table (one hand on his hip): “Well, what about the steak now?!?” He had refrained from greeting his guests in any way as a precaution... Very charming. It is so wonderful to imagine him calling “A piece of cake for two!” across the restaurant (as once happened, according to a reviewer). Incidentally, I was terribly thirsty later on. Like after a visit to a beer garden. But that is part of it. And I was a little hungry too. But of course you don't go to such a classy restaurant to eat your fill, that's for sure. After all, everything for 179 euros plus a vegan menu for 149 euros plus drinks - you can easily cope with the increase in VAT. We were really looking forward to our visit, also because my companion knew Canard in Hamburg and the food was good there. Maybe you could do that at Pageou in the beginning too. Unfortunately, not anymore. We prefer to go to this day bar around the corner, for example, where you can eat much, much better and nobody bothers you. Mr. Gűngőrműs could learn a thing or two from this wonderful, unpretentious cuisine. But his restaurant seems to be doing well just like that.

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Great atmosphere, very friendly service and the food was top notch! I only had two things to criticize. 1. The portions were very large 2. Almost every course had something foamed up in it. So that's complaining at a very high level. ;-)

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We ate very well here. For me personally, it was one of the best meals ever because it was extremely good, but at the same time not too pretentious. We had the chef's menu with 5 and 6 courses as well as the Levante menu (vegetarian) and everyone really enjoyed it. The chef's menu starts with mixed starters (mezze) and a fantastic bread. This creates a good foundation so that you don't have to go hungry, even if the later portions are not large, which is usual for a menu of this quality and also OK because you don't want to overeat. The quality of the products and the taste were very good and, as I said, it wasn't too exotic, which I think is good. The service was also very friendly and very attentive. Since I don't drink alcohol, for example, they automatically brought me the sorbet without alcohol, which I thought was very good. So there was nothing wrong with the food at all, but I still have a few "criticisms" or suggestions for improvement: First of all, we were surprised that the vegetarian menu only has 4 courses, while the meat menu has 5 or 6 courses. We cannot understand why this is the case. If vegetarians are typically overwhelmed by 5 courses, then you could offer two versions here with 4 or 5 courses, or also with 5 or 6 courses, so that you can have the same number of courses. It must be said that my wife, who had the Levante menu, was actually served an additional sorbet without being asked, with the explanation that she did not have to skip two courses. And she was not overwhelmed by it :-). The second suggestion for improvement also has to do with the different menus, and the same problem has bothered me in other restaurants: yes, I like to eat meat, but I also like vegetarian dishes and you should eat a little less meat. That's why I find it uncomfortable when, in addition to the vegetarian menu, there is usually only the alternative of a meat/fish menu, where most of the courses contain meat or fish. For example, I would have liked the flexibility to replace the veal shank ravioli (which were also very good) with the king oyster mushrooms with pak choi. Maybe that would have been possible if I had asked, or maybe it just doesn't fit the concept or the price, but I personally would have preferred a more flexible menu concept. So not a la carte, but for example the easy swapping of individual courses between the menus. So far, as I said, these were more suggestions, because there was nothing wrong with either menu. The next one is more of a criticism, or at least information for other guests: although that wasn't actually the case at our table, some of the other tables are a bit too close together for my taste, at least if you value a little privacy as well as a good meal. But as I said, that's complaining at a high level and I would still be happy to go back to Pageou at any time.

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We ordered the 6-course chef's menu and the Levante menu so we could try both. The dishes are very intense in flavor and without a lot of frills. This makes the taste experience unique with each course and the order of the dishes is also well coordinated. You should definitely choose the wine to go with it, otherwise you might miss out on wines that are worth getting to know. I was most impressed by the Turkish white wine from Cappadocia - excellent! The perfectly prepared Turkish mocha to finish is a must! If you prefer a sterile environment and silence when eating, you're in the wrong place here. The atmosphere in the restaurant is lively and pleasant - you feel like you're with good friends and enjoy very attentive service! Of course, the personal greeting from the chef is the highlight of the evening!

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