Two Chefs, One Soul: A Conversation with Konstantin Filippou at O Boufés

Before introducing the new dry wines from Philia Winery, I wanted to reconnect with people who share my approach to food and wine.

A Meeting of Minds

In the centre of Vienna, O Boufés is known as a place defined by 2-Michelin-star Chef Konstantin Filippou and his wife, Manuela. Most people see it as a natural wine bistro, but for me, as both a chef and winemaker, it felt deeply familiar.

As I watched Konstantin in the kitchen and Head Sommelier Dominic Gisinger manage the dining room, I recognised the same drive and values that motivate me.

The Philosophy of Subtraction

Konstantin, who has both Greek and Austrian roots, and I are both focused on the idea of subtraction.

• In his kitchen, Konstantin removes anything unnecessary. He avoids heavy sauces and lets the main ingredients stand out.

• I use the same approach in my kitchen. At the winery, I remove the Muscat’s sweetness and avoid chemical additives, so the true character of the granite and schist comes through in the wine.

We both value purity in our work.

Our dry wines were not ready to participate at the party, but hopefully, our friend Afianes was there, and he refreshes our mouths with his wines from Ikaria.

Thanks to Dominik and to Konstantin the Samos Project is well known in Austria as well as elsewhere in Europe, so when the dry wines are ready, we will revisit the Austrian capital to present the new wines from Samos which will complete the Muscat family.

Nectar as the Bridge

That night, at an event hosted by Agora Vino, we shared the Old Samos Nectar 1963 from UWC Samos. Konstantin’s dishes balanced Mediterranean flavours with Austrian technique, while Manuela’s warm hospitality and Dominic Gisinger’s thoughtful wine selections matched the wine perfectly. Dominic’s knowledge of natural wine showed that Samian Muscat deserves a place among the world’s best wines.

Two chefs, working with food and wine, share the same spirit.