Austria’s highest ranking gourmet restaurant is located in the middle of the Stadtpark in Central Vienna. It is housed in a glass cube- building with a minimalistic but elegant decor.
The cuisine is traditional Austrian with chef Reitbauer’s innovative, modern cooking style.
This restaurant was on our bucket list for a while. We love Vienna, so on our recent winter visit we have reserved our table for dinner. The first half of the evening was very good, we have received a genuine warm welcome by the owner. We have opted for the 7 course menu and a bottle of Martin Muthenthaler Riesling. Service while we had our amuse bouches and starters were attentive with a really good rhythm. Special thanks to the gentleman who was offering the amazing bread selection from his trolley and also he was looking after us with the remarkable cheese selection.
Unfortunately something must have happened along the way because we had to wait 45 minuted for our main course which was pigeon and veal. In the meantime for a good 15 minutes there was no staff visible in the dining room, we were left unattended. Tables where guests have finished their dinner and left were not cleared, we had no water and no wine served. While we have been waiting and waiting for our main course, the last starter had not been cleared and when the main plates eventually arrived there were still empty plates and used cutlery in front of us. This under no circumstances can happen at such a high ranking restaurant. As good as the starters were, the main meals left lots of question marks…really undercooked meat (both the pigeon and the veal), no texture, under seasoned and very much under portioned.
Our favourite starters were the Beets diversity with tiger trout & eucalyptus, and Jerusalem artichoke with mushrooms, swede & green almonds.
As our reservation was for 8.30 pm we were the last ones left at the dining room, so we could enjoy the young trainee waiter clearing the tables and lifting the glasses by sticking his finger from the top. Just like a real professional barmen would do anywhere around the globe in a pub. Unfortunately this have happened at a two Michelin star restaurant.
Walked in happy, left disappointed