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🤢 2/5 - When you brag about being one of the top 50 restaurants in
By 👻 @Dave G., 08/27/2023 3:00 am
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When you brag about being one of the top 50 restaurants in the world, you need to bring your A game. I've eaten at many Michelin star restaurants, French Laundry in Yountville, L'Atelier de Joël Robuchon in Paris, La Pergola in Rome, to name just a few. To say I was disappointed in Steirereck, is an understatement. Normally I would go dish by dish, but I'm not going to bother. Basically the amuse-bouche were the tastiest things we ate all night. Course after course of bland forgettable food. The best things I can say about the sauce were when foamed, it provided a texture, but not much else. Sauce can really make a dish, and their saucier really let every dish down throughout the night. I go into a meal with an open mind and trusting of the chef, which is why I love tasting menus. You tell me what I should eat tonight. Don't let my preconceived notions cloud my judgement of what something is going to taste like, thus perhaps I miss something special on the menu. But this time, I didn't think flavors worked well together. Why were poppy seeds on a plain asparagus spear? And the foamy Apricot sauce wasn't sweet, nor the Lamb's Lettuce purée savory. Without any flavor from the sauces, I got an asparagus spear dipped in poppy seeds....And at the end of the savory courses we got a final lukewarm forgettable pigeon dish so feminine looking it would have made Georgia O'Keeffe blush. Then the restaurant itself was very hot, so this was a very uncomfortable meal and so so long and poorly paced. Pacing is important when fine dining. Too slow and you get full and uninterested in the next course. The bread cart actually came around twice between courses. I can actually tell you how long the meal took because my phone records the time I took each photo. 8:00 pm we sat down. 8:08 - bread cart 8:22 - amuse bouche 8:40 - 1st course....so far ok 9:14 - 2nd course...34 min? 9:30 - 3rd course 9:55 - 4th course....25 isn't great but wait for it... 10:41 - 5th course...46 minutes!!!!! 11:04 - 6th course 11:23 - final desserts brought with bill. I've had 20 course dinners in less time. That 46 minute wait really had us considering walking out, especially when the food wasn't that good, and the restaurant was uncomfortable. So was there anything good? Yes the bread cart was outstanding. Now I don't know if they normally come around so many times that you have to say no thank you. But we did get to try so many different breads. My favorite was the black pudding bread. Most at my table were scared off by it, but I was rewarded for my bravery. Now should Steirereck get so much credit for this bread cart? I'm not sure. They aren't baking this bread in house. They have relationships with all kinds of artesian bread makers around Vienna, who do all the work for them. And Steirereck gets the credit by nicely displaying it on a cart. So they are just a middle man. Although the bread sommelier, really knew his stuff and fun to talk to. Happy to discuss how each was produced, he was our entertainment for the long long evening. So in closing, Steirereck should be less concerned about making sure their World's 50 Best is etched in the glass door, and pay more attention to how their food tastes and how well their kitchen is run in order to have a properly paced meal. Because if they were at one point the king.... They are standing naked now, which might explain why they think they don't need to pay for air conditioning.
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