The park setting is beautiful.
Entrance Terrace
Entrance
Foyer
Kitchen (to the left as you walk in)
Table Setting
Each two-person table has it’s own side table too. Quite handy for the staff.
The dining room has a relaxed and elegant atmosphere. The chairs were also very comfortable, which is important when you're sitting in them for 6 hours.
The setting feels very organic, like an extension of the park outside.
The ceiling is just breathtaking with the white leaves.
I absolutely fell in love with this ceiling! It looks even better in real life.
There are also some subtle leaf motifs on the walls.
Later I explored downstairs, i.e. bathrooms. It kind of felt like you were caught at the Mad Hatter’s Tea Party with the flower-like sink installations (see below).
Two sinks (yellow), soap dispensers (put your hand in the hole in the upper “flower”, and towel disposal (drop the towel in the hold in the lower “flower”).
In case you need to wait.
Still trying to find the bathroom (they’re along the hallway).
The Queen of Hearts?
Bathroom (pull the handle in the hole in the red-tiled wall in order to flush the toilet).
Bathroom with a single sink installation.
Yes, there was food too! Just to remind you, the tasting menu had two alternatives for each course, so the two of us just split the menu. I've put a star (*) next to the dishes (one from each pair of choices) I thought were best. The wine pairings were also good and they primarily used Austrian wines, which was a nice touch.
Amuse Bouche
Amuse Bouche
Bread Cart
I've never seen such a bread cart and could have eaten the whole loaf of Portobello Bread. I also tried the Chestnut Bread and the Black Pudding Bread.
Bread & Butter
1.1 Egg 'Russian Style' with Char Caviar, Buckthorn & Endive (*)
2008 Zöldveltlini “Csobanc” Villatolnay / Badaczonyi
1.2 Gillardeau Oysters with Buttermilk, Glass Pasta & Pea Shoots
2008 Weissbergunder “Steinbach”, Lackner-Tinnacher / Gamlitz
2.1 Wild Char Cooked Slowly on a Salt Stone with Sweetcorn, Vanilla, Uhudler-Grapes & Pancress
2007 Riesling “Loibenberg”, Rainer Wess / U.Loiben
2.2 Braised 'Oxheart' carrot with filet, milt & marrow from Styrian beef (*)
2008 Der Sauvignon Blanc, Gut am Ottenberg / Domäne Müller
3.1 Gilt Head Bream and Moscardini with Black Radish, Rocket and Parsley
2004 Morillon “Ried Zieregg”, Tement / Berghausen
3.2 Pan-fried Tench with Butternut Squash, Pear and Mint (*)
2002 Grüner Veltliner Smaragd, “Steinertal”, Alzinger / U.Loiben
4.1 Succulent Pheasant Breast with Chervil Root, Chanterelle Mushrooms and Yellow Dates (*)
2006 Pinot Noir, Hermann / Fläsch, Graubünden
4.2 Lightly Smoked and Pan-fried Veal's Liver with Liquorice, Grapes and Radish
2005 Imperial (CF, ME, BF, CS), Schloss Halbturn
Ah, the cheese cart arrives! It even has a lower drawer with more cheese!
5.1 60 Selected Cheeses from the Trolley
with wine to compliment your selection
5.2 Watermelon with tomato, finger limes and basil sorbet (*)
2005 Champagne Rosé Cuvee Prestige, Gobillard / Hautvillers
The white spun whatever it was basically immediately disappeared into nothing when it was exposed to liquid.
The only major hitch in the service happened here. I ended up having to eat my basil sorbet before the accompanying champagne arrived because it was melting (tsk tsk Herr Sommelier).
6.1 Salted Almond Ice Cream with Physalis, Cantuccini and Spaghetti Squash
2008 Gelber Traminer Spätlese “Seindl”, Giessauf-Nell / Klöch
6.2 Chocolate salad with mushroom plant, lemon cupcake, parasol sugar & eggnog frappé (*)
2007 Riesling Reserve “Vision Wachau”, Gritsch-Mauritiushof / Spitz
The tea cart with fresh herbs was very nice.
He made me some absolutely delicious tea with fresh herbs: lemon grass, lemon meliss, lemon thyme and rosemary. I also ended with a local Poire Williams Eau de Vie.
Mignardises Cart
A great idea with the mirror above so that the guests can see them too.
Mignardises
Overall, the food had a high, even quality. The food also had a good level of innovation, but it all fit together well. Unfortunately there were no mind-blowing experiences, i.e. no dish attained the “sex on a plate” status. I guess those are reserved for the 3-star restaurants. After all, there should be a difference between two and three stars. Also, the portions were a good size and spaced out well, although I did think I would burst after the mignardises.
The service was good except for the one major hitch with the wine (Course 5.2). I also had to ask for a new candle when the other first one went out, and had to remind them to give me a copy of the menu. There were more female servers than most such restaurants, although they all seemed to be lower in the hierarchy.
I would recommend going here if you are in Vienna. Unfortunately I didn't get around to going there for their "brunch" and fresh apple strudel, but that is definitely on my list for next time.
Statue on the terrace
See you next time!
SteirereckMenu
SteirereckCards1of2
SteirereckCards2of2
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