Eat Out London!Fischer's
Fischer's is an informal neighbourhood café and Konditorei. Warmly evocative of Vienna in the early years of the twentieth century.
Fischer's | Viennese Café, Marylebone, London
We are able to take bookings for up to 5 people maximum online.
For groups of 6 people or more, please call us on 020 7466 5501 or send an email to [email protected] (between 9am and 6pm, seven days a week).
We only take bookings for full meals: if you would like to join us for drinks and snacks, please come along for the unreserved tables we hold back every day and which are allocated on a first-come-first-served basis.
Reviews and related sites
Fischer's, restaurant review: The duo behind the Wolseley and ...
food drinks
Austria produced, in Adolf Hitler, a son that no civilized people would ever want to claim; but it also produced, at precisely the same time, men who personified the very civilization that was about to collapse.
Six days after Hitler was born on the Austro-Hungarian side of the Bavarian border, Ludwig Wittgenstein, the most important philosopher of the 20th century, was born in Vienna.
The branded plates have golden rims; the mustard-brown tiles glint in sunlight beaming through a glass roof; a huge, dangling octagonal clock creates a railway-terminal vibe; the portraits are sepia-tinged; and the delightful waiting staff wear smart khaki-green waistcoats and olive-green ties.
Himmel und Erde – heaven and earth (£7.25) – is a plop of salty, rich black pudding on apple sauce, making the name only half-right: this is pure heaven, as long as you're not one dose of cholesterol from heart failure, in which case it could send you there.
This is a slowly cooked, ultra-tender bit of cow delivered atop roasted veg, with a rich, almost coffee-like gravy, and a strange spinach and cream accompaniment.
New Restaurant Review: Fischer's | Londonist
ambience food drinks
Styled on a grand Viennese café and serving — among many other things — schnitzel and strudels, it would be easy to label Fischer’s an ‘Austrian restaurant’ and plonk it in that pile of places that serve lesser-seen cuisine types; places you might try once for the novelty before reverting to Italian, Spanish or Thai.
Aforementioned schnitzels are accompanied by käsespätzle (macaroni-style pasta), würstchen (German-style sausages), goulash and herring in many guises, and probably just about any other Austrian foodstuff that you’ve heard of.
A combination of black pudding and apple (or Himmel und Erde, rather) is similarly comforting in flavour, but more interesting in texture thanks to lightly cooked, caramelised, and raw grated apple that’s assembled around a circle of meltingly soft pudding.
The additional toppings and a spritz of lemon give a bit of much-needed verve to what is otherwise a fairly large, one-tone dish, but we guess that’s the nature of the beast.
This is not a place where puddings are an afterthought, and in many ways they trump the mains.
Fischer's, restaurant review: The duo behind the Wolseley and ...
food drinks
Austria produced, in Adolf Hitler, a son that no civilized people would ever want to claim; but it also produced, at precisely the same time, men who personified the very civilization that was about to collapse.
Six days after Hitler was born on the Austro-Hungarian side of the Bavarian border, Ludwig Wittgenstein, the most important philosopher of the 20th century, was born in Vienna.
The branded plates have golden rims; the mustard-brown tiles glint in sunlight beaming through a glass roof; a huge, dangling octagonal clock creates a railway-terminal vibe; the portraits are sepia-tinged; and the delightful waiting staff wear smart khaki-green waistcoats and olive-green ties.
Himmel und Erde – heaven and earth (£7.25) – is a plop of salty, rich black pudding on apple sauce, making the name only half-right: this is pure heaven, as long as you're not one dose of cholesterol from heart failure, in which case it could send you there.
This is a slowly cooked, ultra-tender bit of cow delivered atop roasted veg, with a rich, almost coffee-like gravy, and a strange spinach and cream accompaniment.
Fischer's - restaurant review | London Evening Standard
food ambience desserts drinks
Hubbub’s the word, for Fischer’s is packed very tight (buggies are banned outright), to nurture that café society ambience — a compression only tenable thanks to the polish of the nattily turned-out staff, efficiently working the room, making you feel an instant regular.
At lunch or dinner, you could defensively assemble the meal you might have eaten at another, easy-to-like Corbin King restaurant — smoked salmon, followed by spatchcocked chicken or seared sea-bass, say, with a French wine.
Austrian wine is reputedly on the up here these days, selling well in Waitrose, rated by Hugh Johnson, nobody mentioning the 1985 antifreeze scandal.
Unfortunately its wines are served in thick goblets, perhaps authentic to this kind of café but robbing the wine of its nose, an odd choice when the best glass-maker, Riedel, is creditably Austrian.
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Grace Dent reviews Fischer's | London Evening Standard
food staff
And now, at the Baker Street end of proceedings, on the site of a short-lived expensive Italian called Cotidie, we have Fischer’s, an Austrian-themed ‘informal neighbourhood café’ with a short but considered menu of cured fish, schnitzels, sausages, brötchen, strudels, ice cream coupes and traditional tortes mit schlag.
If anyone could dream up this idea and then pull it off (because Fischer’s is really damn affable), then it would be those venerable institutions of London dining Chris Corbin and Jeremy King.
Perhaps Corbin and King need to reassess London’s current depths of ‘informal’: I was invited to a macaroni cheese/mini-golf restaurant the other day; occasionally I find myself sat on an upturned bucket in a reclaimed NCP car park, eating an undercooked burger patty, thinking, ‘Wow, I am so loving this level of informal!
I have vowed to return to Fischer’s again, especially near Christmas when Marylebone High Street is one of the twinkliest, most festive places in London.
FISCHER’S 50 Marylebone High Street, W1 (020 7466 5501; fischers.co.uk) 1 brötchen £2.95 1 käsespätzle £4.50 1 beetroot salad £7.75 1 schnitzel £13.25 1 spinach £4.25 1 mash £4 1 sea trout £18 1 bottle Prosecco £39 1 poppy seed gugelhupf £5.25 Service £12.37 TOTAL £111.32
Fischer's, London W1, restaurant review - Telegraph
food
A peculiar talent of Jeremy King and Chris Corbin is forgery, and specifically the creation of rooms that paradoxically feel both utterly genuine and blatantly ersatz.
Yet with Corbin & King the cooking is secondary, if not exactly an afterthought, to the manufacture of a comforting, determinedly theatrical experience.
The gorgeousness assails you the moment the eye alights on an ensemble of marble-tiled flooring, wood panelling, antique light fittings casting a lambent glow, and a vast array of paintings (burghers in a variety of foolish hats, hunting scenes, townsfolk with beer steins, the eponymous Mr and Mrs Fischer looking grave, and so on).
As a host of waiters in green aprons and golden ties did their work (the service, as at all C ’n’ K joints, was superlative), we gave up trying to fathom what was real and what fake, and yielded to the splendour over a small but engaging bribe of four Brötchen – slices of rye bread laden with salmon and herring roe caviar, chicken liver with dill, and so on.
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, and there is nothing fake about their commitment to that.
Fischer's, London W1, restaurant review - Telegraph
food staff
I had a bockwurst (pork, paprika and chive) and a käsekrainer (pork and garlic stuffed with emmental); H had a nürnberger (pork and marjoram) and a Berner würstel (bacon-wrapped pork and garlic, with cheese).
The nürnberger was, at least, a different colour, more like a Cumberland, but I strongly suspect the recipe for the other three was the same, bar the cheese.
Expect a warm welcome from the Austrian-born chef (a local legend), excellent sauerkraut with wild-boar sausages (£6.65), and pork tenderloins stuffed with ham and cheese (£16.95), topped off with a free glass of Schnapps and a spot of yodelling.
It sounds an odd combination but it works, with the jager schnitzel (pan-fried veal escalope in a creamy mushroom sauce, £19.50) proving to be the bestselling dish.
They serve sausages a-plenty, but regional classics include Käsespätzle, German egg noodles mixed with cheese (£10.90), and goulash with dumplings (£14.90) Follw Stella magazine on Facebook for more stories
Fischer's, London W1 – restaurant review | Marina O'Loughlin | Life ...
food drinks ambience desserts
But here's Fischer's to ease the pain, entirely the kind of establishment to welcome old ladies every bit as warmly as it welcomes Gordon Ramsay (who's sitting just along from us).
It may be unreconstructed, but there are bespoke touches: Himmel und Erde (heaven and earth – more Cologne than Vienna) is a sophisticated version of the hefty black pudding, potato and apple stalwart: the sausage light, rich and crumbly, the apple three ways – mashed, caramelised and in fresh, green, lemony matchsticks.
Then there's tweaked tafelspitz, Austria's favourite beef dish: rather than slices of boiled silverside in their own broth, it's a slab of braised meat topped with caramelised carrot, all moody aromatics – bay, perhaps, and juniper – plus apple sauce and a pot of horseradish cream stained vivid green with herbs, but again with the unnecessary sticky glaze.
We have it with potato salad, glossy with oil and nubbly with grain mustard, as, of course, we would.
Cakes and puddings are corset-bursters: punctiliously realised konditorei – stiff, dark chocolate sachertorte – and ribstickers you could lag attics with: the marillenknödel (apricot dumpling) has the beefy appeal of a vast, sugary potato gnocco fried in dripping.