With 3 Michelin stars and a ranking of #33 in World’s 50 best , all expectations were that Steirereck would be the best dining experience in Vienna. Fair to say those expectations were met and blown out of the water .
A deeply seasonal menu which focused on citrus and bitter greens, at no point felt repetitive, the acidity on each preparation kept things fresh and balanced which was welcome on a very cold sub zero day .
Sauces and proteins were entirely successful , fair to say that in the land of Mozart, no false note was played .
Standout courses were the catfish and puntarella - the bitter veggie was balanced with candied citrus and ginger , the fish was a light blank canvas .
The sweetbread dish followed similar DNA this time using finger lime for acidity , along with tangerine to match the bitter kale notes .
A flawless duck breast was also a highlight , with a nice layer of rendered fat remaining beneath the crisp duck skin. Superb technique.
Bread, cheese and citrus trolleys also added to the fun and engagement of the meal .
Would return to @steirereck in a heartbeat , in fact I’m about to return for breakfast .
MOUNTAIN TROUT
Mountain Trout with Parsnip, Blackberry & Sea Buckthorn
BADGER FLAME
Golden Beet with Celeriac, Citrus Fruits & Buchu
SQUASH & PEPPER
Squash & Pepper Diversity with White Peach & Horseradish
CATFISH
Catfish with Puntarella, Suave Chili & White Onion
ARCTIC CHAR
Arctic Char with Kohlrabi, Caper Leaves & Meyer Lemon
PHEASANT
Pheasant with Swiss Chard, Potatoes & Rowan Berries
SWEETBREAD
Veal Sweetbread with Palm Kale, Tangerine & Chervil Root
DUCK
Schneebergland Duck with Fennel, Mustard Salad & ‘Powidi
SELECTED CHEESES FROM OUR MEIEREI ®
GRAPES
Grapes, Verjus, Cucumber, Pine Rosemary & Herb salad
OUR FAVOURITE PEAR
Our favourite Pear with Buckwheat, Lingonberry, Spruce & Pine
ORCHARD FRUITS
Traditional Orchard Fruits with Blossom Honey, Grey Pumpkin & Cranberries
