Rumi's Bistro - Vienna

We visited for lunch at the end of April 2022. I ordered the Chicken Yogurt, while my two companions both opted for the Adana Yogurt (beef and lamb). I always believe that cooking chicken breast well really highlights a chef's skill. If it's overcooked, the meat can become tough and chewy. However, my chicken cubes were tender and juicy, and they paired beautifully with the yogurt sauce. My friends also raved about their Adana yogurt, calling it excellent. This is definitely a place worth revisiting.

I visited the restaurant on its opening day, and although it was short-staffed, the chef truly made the experience memorable. His passion for food and hospitality shone through; it felt like we were welcomed guests in his home rather than just customers. Each dish was handmade and delicious, featuring many fresh ingredients— we even saw him picking vegetables from his vehicle. Every dish had a unique touch that reminded us of our time in Istanbul. Thank you for the wonderful experience!

The waiter was attentive without being intrusive, making sure we had everything we needed while giving us space to enjoy our meal. I was eager to try the Istanbul Blue Mix Drink, but unfortunately, they had run out of the ingredients. We also ordered iced tea, only to find out they were out of that as well. The menu offered a nice variety of options. For appetizers, we chose the lentil soup and the Istanbul Blue Platter, which featured an assortment of starters: three cigara börek, three yaprak dolmasi, hummus, feta cheese, and falafel. The lentil soup was rich but not overly seasoned, and it was delightful to have the warm bread served alongside it—I could have made a meal out of just that! The Istanbul Blue Platter was well-prepared, and while I'm not usually a big fan of these types of appetizers, I found them quite enjoyable. For the main course, we ordered the fresh Mediterranean Branzini fish, which was sizable and came with our choice of rice or roasted vegetables. We opted for the roasted vegetables and a side salad. The Branzini was amazing—perfectly cooked and seasoned just right. We also tried the Istanbul Blue Mixed Grill, which included a delightful mix of grilled specialties such as beef shish kebab, chicken kebab, and lamb chops, all served with rice. Each piece of meat was juicy, well-seasoned, and cooked to perfection. I even planned to order a Doner Kebob Shawarma for lunch the next day! For dessert, we indulged in pistachio baklava, which was delicious without being overly sweet. Overall, our experience at this restaurant exceeded our expectations. The food was fantastic, the service exemplary, and the parking lot was spacious, even though it can get busy at times. I would give it a solid four stars and look forward to returning!

Delicious food and excellent service. One of our favorite places for me This restaurant has everything you would expect from a high price at reasonable prices. Warm, cozy atmosphere with smiling, really happy employees who welcome you at the door. The food is half and big. The Lambry, without question, is the best on the east coast (I have not yet tried the west coast)! The cook himself checked us personally several times. We really felt at home. recommend this place. We will be there regularly!!

Chef Ismet always goes out of his way to make sure the food is wonderful. He is one of the finest chefs in the area and the food is always fresh, imaginative, flavorful and the portions are great. His flavors and seasoning are great and his classical approach to the cuisine is very refreshing. It is a small restaurant and fills up fast, so try to go early. When they get very busy, just like any place, the service can be slow, but this should be expected. He's inviting you into his home and expects you to stay a while. Take your time, have some wine, enjoy the Sarma, Istanbul Blue Platter, the fresh bread. We always have Doner Kebab, Adana Kebab, Iskender Kebab. Incik Kebab (Lamb Shank). The Lentil soup, Lahmacun and eggplant appetizer are also favorites. We've never had a bad meal and have been going to his restaurant for almost 2 decades.