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 Less