Steirereck review

Steirereck is the best Austrian gourmet restaurant. A fine example of Art Nouveau architecture. Steirereck’s location is in the heart of Stadtpark, in the center of Vienna. The chef and owner Heinz Reitbauer creates inspiring dishes that reflect Austria’s culinary history. It is considered to be one of the world’s 50 best restaurants. Additionally, it got one of two star Michelin restaurants.

Heinz Reitbauer has a characterized style of his own. Not only by creativity, but also by his regional references. In the tastefully elegant restaurant, the charming Birgit Reitbauer supervises an excellent service and lavishes every attention on her guests.

What’s it all about?

It may sound fairly traditional. Family owned for generations, with a bias towards Austria’s rural Styrian region. However, under the guidance of chef Heinz Reitbauer, Steirereck has become a byword for cutting-edge cooking rooted in the Austrian landscape.

What’s the vibe?

Housed in a monolithic glass cube in Vienna’s Stadtpark. Steirereck’s design may be super-modern, but the interior speaks a recognizable language of international fine dining. It’s a bright, tranquil vision of wood, concrete and starched white table linen.

The Menu

There are three menus from which to choose. The tasting menu includes delightful dishes such as puntarella with woodruff, sweet potato and sea buckthorn. Furthermore, you can find kale with macadamia nut, cornel cherry and Pogusch lamb. Reitbauer ’s signature says everything you need to know about his outlook. He follows precise technique and obvious reverence of local ingredients. The freshwater mountain fish, char, is cooked at the table in hot beeswax before being returned on a plate with yellow carrot, pollen and sour cream. At the end of the meal, an outstanding selections of more than 120 cheeses await.

What else?

While the tasting menu is, undoubtedly, the best way to engage with Reitbauer ’s vision. It says everything about his relaxed style. All of that, make Steirereck so popular with the lunch crowds.