One of the most magical places I have set my foot on, twice so far, so it is time I also write an…read moreode to it.
Its fame is not only based on the incredible food, but the whole property around the restaurant - including the old stalls transformed into guestrooms of most amazing design, and the picturesque region where it is situated (still need to try out the barefoot walk!), and the modernized but antique setting on one hand, and welcoming and friendly hosts on the other - have got all the potential to blow your mind. There is this huge sign "Griaß Di" next to the road, and that is really what they mean here. From the moment you enter, you feel welcome and comfortable, and no one is trying to judge whether you also parked something very expensive outside. I mean - with an average total of around 50-60 eur per person for a normal dinner - appetizer, dessert and a couple of glasses of something included, this is not the most posh restaurant one can think of, but still, compared to some other places of its kind, their warm and open and not full-of-oneself approach is a refreshing experience every time. On the other hand, the price is really reasonable - for the overall experience they provide here, and in comparison again, they are in fact nice to your wallet indeed.
Already the first time I went, I wanted to take a photo of every detail. The plates were the most beautiful I had set my eyes on, and in that setting, I thought they also must be extremely old. Then it turned out I can buy them too, since they are made by some local pottery. That is a lucky circumstance indeed - you can buy all the plates and some of the local products they use at the restaurant and take with you. But what impressed me most from the very first moment was the extremely successful combination of old and new, in every area, starting with the design of that Griaß Di sign. Taking a selfie in the toilet made sense for the first time too. Second time I went, I was a bit less delighted with my food than with all the rest, but it didn't affect my overall opinion of this heaven on earth. It was still the finest food, and I can't claim I know how the Kürbiscremesuppe really should be. Maybe I like how I cook it most because it is spiced with chili rather than salt. But on this culinary level, I only suppose the fine difference you must make to normal great-tasting food can also involve that the soup goes in the direction of some very fine salty sauce for a bit, whether I like it or not. Also, just an impression of mine was that the Gansl roast, even though with the crispiest skin that there is in the world, was a bit too "brav" - I would normally prefer it a bit greasier ("wenn schon - denn schon"), though having it so "mager" must probably be the best way to have it. (Ok, that must be the most carefully stated critical opinion ever.) However, I got a bit bored with chewing soon, and the others finished it off.
The way food is served is a chapter for itself. Every time, some of the traditionally but quite stylishly dressed members of staff (I had no idea how well long dreadlocks match with a Dirndl) will come to your table carrying e.g. an authentic rustic old pot out of which they pour the soup, explaining what is what if need may be, but they also don't mind bringing the whole grating mill and doing the final dessert preparation in front of you.
I could go on and on about Steirereck am Pogusch, but to cut my ode short, if anywhere near Austria, you simply don't want to miss this ultimate highlight that came straight out of a fairy tale.
