Fischers restaurant
Cuisine: Austrian
Price:    pound pound pound_grey
1 user has been
Verdict based on 9 critic, 0 blogger and 1 user reviews and awards
Restaurant Profile »

Address: 50 Marylebone High Street, London W1U 5HN

Website: Visit restaurant website

Telephone: +44 20 7466 5501

Fischer’s is an Austrian restaurant in Marylebone inspired by early 20th-century Vienna. The restaurant is run by the team responsible for  Mittel-European pioneers Wolseley and Delauney in the West End.

Latest reviews of Fischers

charles_campion

Charles Campion, Evening Standard

10 September 2014

Part of the fun of the Fischer’s menu is that it doesn’t follow the classical template. There’s a section devoted to brötchen (a cross between a canapé and a bruschetta). Then there’s a selection of cured fish, including a notable sweet mustard herring (£7.25), before you get to the formal starters. The chopped liver with pickles is excellent, a good texture…

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matthew_norman

Matthew Norman, The Telegraph

4 August 2014

Along with the master forgery, the peculiar brilliance of Messrs King and Corbin is the provision of affordable glitz and the sense of specialness the very finest of service confers…

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amol_rajan

Amol Rajan, The Independent

3 August 2014

The Austrians of the Golden Era knew better than most that food is not the point of eating out at all; rather, delivered in the manner it is here, it’s a facilitator for conversation in pleasant surroundings – that is, the height of civilization. At Fischer’s, Corbin and King have brought the best of Vienna back to life…

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The_Guardian

Marina O'Loughlin, The Guardian

1 August 2014

They just get better and better. Their fetish for Mitteleuropa continues, the food as much of a homage to old Austria as the decor. There are schnitzels and fat, smoky sausages, sauerkraut and strudels. It’s all delivered with their trademark, almost maniacal attention to detail…

Read full review »

What the Critics say

charles_campion

Charles Campion, Evening Standard

10 September 2014

Part of the fun of the Fischer’s menu is that it doesn’t follow the classical template. There’s a section devoted to brötchen (a cross between a canapé and a bruschetta). Then there’s a selection of cured fish, including a notable sweet mustard herring (£7.25), before you get to the formal starters. The chopped liver with pickles is excellent, a good texture…

Read full review »
matthew_norman

Matthew Norman, The Telegraph

4 August 2014

Along with the master forgery, the peculiar brilliance of Messrs King and Corbin is the provision of affordable glitz and the sense of specialness the very finest of service confers…

Read full review »
amol_rajan

Amol Rajan, The Independent

3 August 2014

The Austrians of the Golden Era knew better than most that food is not the point of eating out at all; rather, delivered in the manner it is here, it’s a facilitator for conversation in pleasant surroundings – that is, the height of civilization. At Fischer’s, Corbin and King have brought the best of Vienna back to life…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

1 August 2014

They just get better and better. Their fetish for Mitteleuropa continues, the food as much of a homage to old Austria as the decor. There are schnitzels and fat, smoky sausages, sauerkraut and strudels. It’s all delivered with their trademark, almost maniacal attention to detail…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

11 July 2014

Now, the spuds were great – tiny new potatoes in a poky mustard dressing – and   the sauerkraut was lovely. It tasted so authentic I could picture it made to   one of those 19th-century recipes that starts, “Take 50 cabbages at the   start of winter…

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Grace_Dent

Grace Dent, Evening Standard

3 July 2014

The food here is stalwart, comforting and pleasing. (…) The schnitzel had a decadently rich breadcrumb and was larger than my head. I ate as much as was feasible and the rest was taken home in a classy Fischer’s box…

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AA_Gill

AA Gill, The Sunday Times

29 June 2014

I had a smoked herring; I’ve never had a herring I didn’t like. Clare had the Himmel und Erde, black pudding with apple: blood and earth, frightening politics, wonderful lunch…

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Time_out

Guy Dimond, Time Out

12 June 2014

Beaten flat, breaded and crisply fried, [the Wiener Schnitzel] is a paragon of the Teutonic kitchen; our ‘Holstein’ version varied by a topping of anchovies, fried egg and a caper sauce. We loved the details: the lemon inside a muslin sock to catch the pips, the silverware, the embossed plates…

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davidsexton

David Sexton, Evening Standard

11 June 2014

Wiener Schnitzel was a large piece of slightly stringy veal, fried in breadcrumbs, served Holstein-style for an extra £1.75 with a fried egg on top, crossed with anchovy strips, scattered with capers. It made dull eating, not much helped out by a side of spätzle…

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