Dining Review: Steirereck in Vienna, Austria

One restaurant that I dined at in Vienna was Steirereck, a two Michelin star restaurant. I went for lunch, which was more affordable experience than dinner.

Steirereck is located in a somewhat funky reflective building in Stadtpark. The park itself is also quite nice, if you get a chance to walk around.

Funk building

Funk building

Entrance to Steirereck

Entrance to Steirereck

We were the first guests to arrive for the lunch service. The decor inside was understated and elegant. There are a couple of separate dining areas, so it feels like a more intimate dining experience since you don’t see all of the diners in the entire restaurant.

Table decoration

Table decoration

I went for the four-course lunch menu, as I chose to skip the cheese course.

Menu

Menu

We started with selections from the bread cart. I sampled the black pudding and blood sausage bread as well as the rye bread with honey and lavender. One small downside (or upside depending on your perspective) was that we got the end pieces of the loaves since we were the first table served for lunch.

Ridiculous bread cart

Ridiculous bread cart

The breads themselves were delicious and served with three sticks of butter with different toppings. Not pictured here were the amuse bouches that we were served.

Bread service

Bread service

My first course was the char with beeswax, yellow carrot, “pollen”, and sour cream, one of the signature dishes of the restaurant. It’s a slightly gimmicky dish in that they come out with the char and pour the beeswax in front of you (and then take it away so it cooks), but the char was cooked perfectly and it was absolutely delicious. The caviar served on the side was great, as was the jelly infused with beeswax. A super inventive and wonderful dish.

Char being cooked in beeswax

Char being cooked in beeswax

Cooked char, yellow carrot, "pollen", and sour cream

Cooked char, yellow carrot, “pollen”, and sour cream

My next course was green asparagus with sheep’s cheese, daylilies, and bergamot. To me, this was the biggest miss of the meal. I was hoping for a treatment of vegetables like you might find at L’arpege or Manresa, but this was just not that great.

Green asparagus with sheep's cheese, daylilies, and bergamot

Green asparagus with sheep’s cheese, daylilies, and bergamot

My main course was the charcoal grilled tubers with tumeric “caviar” and shoots. This was a giant portion and generally tasty, but it wasn’t that remarkable otherwise.

Charcoal grilled tubers with turmeric "caviar" and shoots

Charcoal grilled tubers with turmeric “caviar” and shoots

My dining companion ordered the cheese course, and out came an enormous cheese cart. There are so, so many choices in front of you. I’m not a big cheese person, but it might be worth it to order the cheese course just for this experience.

Ridiculous cheese cart

Ridiculous cheese cart

Cheese service

Cheese service

The dessert courses were great and satisfying. My dining companion had an absolutely delectable souffle; I had a wonderful preserved calamansi (a citrus fruit) with cream cheese, gingerbread, and walnuts. Interesting flavors, good contrasting textures, and not too sweet. Everything I want in dessert.

Souffle

Souffle

Preserved calamansi with cream cheese, gingerbread, and walnuts

Preserved calamansi with cream cheese, gingerbread, and walnuts

Finally, there were some petit fours from the kitchen. They were cute, if a little simple.

Petit fours

Petit fours

Peek into the kitchen

Peek into the kitchen

Overall, it was an enjoyable dining experience. The char was by far the best dish of the meal, but otherwise, I wouldn’t go out of my way to recommend this restaurant.

Leave a Reply

Your email address will not be published. Required fields are marked *