STEIRERECK ⭐️⭐️⭐️

At the heart of Steirereck, nestled in Vienna’s Stadtpark, is the visionary duo Heinz Reitbauer and his wife, Birgit. Together, they’ve created more than a restaurant—they’ve built a world. A world where Austrian heritage meets modern elegance, where every ingredient is treated with reverence, and where the dining experience feels almost cinematic in its pacing and precision.

There’s something quietly poetic about sitting down in one of the most acclaimed restaurants in the country and being greeted by a bread trolley.

But this isn’t just any bread trolley.

At Steirereck, currently ranked number one in Austria by the Top 100 À la Carte Chefs' Choice, the bread offering is a ceremony of its own. Over 20 varieties, freshly baked, scenting the air with everything from lavender to chorizo. The server—a bread sommelier in every sense—rolls the trolley to your table and begins to describe each option like rare vintages: lavender bread, blood sausage bread, chili and chorizo bread. Each one surprising. Each one worthy of its own applause.

And that’s just the beginning.

The tasting menu, paired with a thoughtful wine selection, unfolds like a story told in texture, color, and season:

– Milk-fed Veal’s Tongue with cress root, apricot, and "Mirsch" pear.Wine pairing: 2022 Motos Allas Vinos Viejas, Bodega Certón, Jumilla – Spain.

– Artichokes with melon cucumber, lemon balm & bergamot.Wine pairing: 2021/22 Kometen Tik Ti (Assyrtiko), Alois Lageder – South Tyrol, Italy.

– Catfish with salsify, kohlrabi & Oscietra caviar.Wine pairing: 2022 Chablis “Terroirs de Béru,” Château de Béru – France.

– Piglet’s Tail with Swiss chard, shiso & black currant.Wine pairing: 2022/23 Barley Wine “MORTA” (Barrel-aged), Bevog Brewery – Styria.

– Kid Goat Shoulder with young peas, rhubarb, and salad burnet.Wine pairing: 2019 Syrah “Dorl,” Muhr – Prellenkirchen, Carnuntum.

A cheese course follows, with carefully selected varieties from their own Meierei—a reminder that everything here, even the dairy, is deeply personal.Wine pairing: 2018 Marsala Superiore Oro Riserva, Marco De Bartoli – Sicily.

The finale? A bright, herbaceous rhubarb dessert with gooseberry, tigernut & sorrel.Wine pairing: NV Junmai Rosé Sake, Amabuki – Saga, Japan.

At Steirereck, nothing is done by accident.Every dish feels composed. Every detail, thought through.

This isn’t a dinner. It’s an orchestra. A stage. And yes, sometimes even a little theatre—minus the drama, plus the detail.