As much as I would like to rate my first Michelin star restaurant experience a 10 out of 10 and 5 Yelp star's, I just cannot do that. My friend and I have been working off the "The World's 50 Best Restaurants" list, and Steirereck in 2024 is rated as #22 and I guess we just had much higher expectations for the service. Understandably most of the clientele would be more wealthy, but I'm the type of person willing to splurge on food while on vacation, hence how we ended up here. Some of the charges on the bill were just outlandish (I guess rich people don't really care, but I'm an average person who likes to have nice experiences every once in awhile) but charging a place setting fee is wild. What am I supposed to do, eat off the table? Bread cart? Fee. Tea cart? Fee. You mean to tell me we spent 600€ on dinner and the bread wasn't included? Water? 17€ a bottle (and they actually charged us for two and we never got the second one, but felt like we would be judged if we asked them to take it off, so we didn't). The bread cart thing I'm assuming they want you to keep going throughout the meal, but I've been to quite a few tastings at this point, so I'm not going to fill up on bread. That being said, it actually really annoyed us that they left our bread plates on the table, especially after we moved them to the corner, where it was very obvious that we wanted them to be taken and they weren't. I know it's small, but for this type of dining experience, I really expect a plate to be taken without me having to ask about it, especially if I've pushed it all the way to the corner of the table, completely out of my reach. Now onto the things that we did enjoy (we enjoyed a lot for sure); - food was excellent and portions were nice for a multi-course tasting. - loved that they changed out the silverware for every course (I feel like this is standard, but this is also why I was annoyed about the bread plate thing). - before every course. a notecard was placed on a holder that explained the next course, and I loved being able to read about the dish as well as having the server explain it to us. - every course was beautiful visually Overall we had a nice time and the food was amazing but the seemingly annoying bread plate and kindof absurd charges on the bill definitely left a sour taste in our mouths.

There's not a way that my lowly review can do this restaurant justice. Go to Michelin's guide if you want that lol. Everything from the restaurant, staff, ambiance, bathrooms, and of course food and drinks were exquisite. The presentation of the food, attentiveness of staff, artfulness of food, flavor and overall experience stood out. There's a reason they have 3 Michelin stars and are No22. In the world.

There are several ways to lunch at Steirereck. Choose from the 4-7 course options or order a la carte! My rec is the 5 course - it's the most flexible & you can pick dishes to curate your own experience Whatever you decide, every meal (there's a cover charge fyi) starts with Andreas, or Brot-Andi, explaining all the loaves (I counted 23) he has for the day. They are baked fresh daily with more variety than you can consume. You have your classic variations of baguettes, sourdoughs (SO GOOD), and ciabatta followed by some seeded ones like poppyseed and honey oat. For something more exciting, try the blood sausage (pretty good), chorizo, or parmesan! For the first course, the signature beeswax char is a must! Fish is super delicate (almost too mild) with the char caviar adding a bit of brine. Unique texture that's both raw & cooked? Very special esp with the table side performance We also tried the kohlrabi "bacon." The name is misleading imo and it's a light, slightly sweet dish with thin refreshing layers of kohlrabi & peach. The second course is a delicate round and it best represents Steirereck. First the porcini mushrooms with summer squash!! I LOVE this Roasted spruce-glazed mushroom with steamed squash, fava beans, & sautéed veggies inside each nook covered by petals of lemon preserved squash. A dish that encapsulates summer The fried courgette flower is just as exciting, served on top of tomato lentils and smoked eel. It has the crunch & acidity, paired with a very savory protein. The third course is the best!! Grilled Amur carp is an absolute delight with this amazing crispy skin and perfectly seasoned flesh. The team rly knows how to style fish. It's delicious with the fermented radish velouté & its fatty richness is enhanced by the sour ground cherries and kohlrabi cubes. It's so full of depth yet remains light & delicate The lamb is the perfect red meat option. I'm so impressed by the quality of this meat - tastes like a very happy lamb. It was SO juicy and didn't have the gamey flavor, could honestly pass as steak. The cheese trolley, equally as epic as the bread trolley!! There's the layer that you SEE and a hidden compartment that you SMELL We don't rly know cheese so our server curated two plates of four different types. A variety of soft, hard, mild, and stinky, served with roasted pumpkin seeds & apricot jam! For dessert, highly recommend the heart cherries. Gorgeous rose marinated cherry slices on top of carmelized brioche with vanilla milk and poppy seed ice cream (served on ice)!! Kinda overwhelming with too much happening but each individual piece tasted amazing. Esp the brioche The strawberry dish is quite simple in contrast so doesn't have the extra sparkle - marinated fruit, green almond, lemon yogurt ice cream with a side of semolina dumplings and meringue. To end the 3-hour lunch, berry-themed petit fours! Blackberry mousse, beze with blueberry sorbet, pomegranate rose granita, frozen raspberries, white chocolate covered gooseberry ice cream, mirabella plum, and a beautiful heart cherry It's so on brand with summer and I applaud the perfectly tart & pink finale. A lot can be said about the experience beyond the food. They bring out little descriptive cards for every dish, adding a bit of cultural context. The extra effort to not only deliver good food but also share culture is much appreciated! Also love that their building, located in Statdpark, incorporates its surrounding greenery with its reflective mirror exterior. During the summer, the windows remain open to let in a warm breeze Very modern & refined without being pretentious! Service is similar in that it's structured yet warm, with staff adding personality to the script. We loved our time here & would love to go back! 5 Course Lunch €175* Cover Charge €9.50 Still Water €9.50

"Top 50 restaurants of the world" - and Steirereck lives up to it! Excellent food, service, wine, and ambiance. It's located in a park in an artistic building that used to sell dairy - hence the milk jug statue. We went during lunch and I loved that you could pick not only the length of courses (4-7), but also the dishes in each course! Top all that off with a fantastic unlimited bread cart AND an intense cheese cart for dessert. Still drooling just thinking about it... Definitely save 4 hours of your time for this special experience in Vienna.

Yelp Review 2023 #265: Regarded as one of the world's best restaurants and boasting 2 Michelin stars, Steirereck is very intentional about modernizing their food but yet making them still recognizable. Located in a park, is this small mirror building reflecting the sky, clouds and the trees around it. I reserved my table a month before the World Cup so I can have a nice meal to finish my world tour around Christmas. My itinerary kept changing but changing my reservation was easy. The only time I could squeeze having a 2-hour meal in was during lunch. They open the door for you and to the left is a shelf full of alcohol. Then, the small dining area with only about 7 tables. Sophisticated, clean, and quiet. Since I don't drink, I got a Vitamin Cocktail (non-alcoholic beverage made with fresh fruits and herbs). They have prix fixe menus or you can order a la carte. I like sampling food to get an idea what a restaurant is really about so, I did the prix fixe. Started of course with the amuse bouche - the savory macaron was the most memorable one out of the three I got. Then, a gentleman with a cart full of different kinds of bread. The selection was quite impressive - I believe the cart has at least 14 kinds of bread. I only tried a couple because I have more food coming. The rest of my meal: Tiger Trout with Golden Beet, Berner Rose Apple & Nasturtium Piglet's Tail with Swiss Chard, Shiso & Black Currant Paprika Chicken with Butter Dumplings, Fennel & Wild Chervil Forest Perennial Rye Soufflé with Cornell Cherry, Dark Chocolate & Coffee Soufflé Austrian Christmas cookies They place a card on the table with details of each dish you get. I remember seeing schnitzel on the menu but I went with the Paprika Chicken instead. And then, I realized I may have COVID when I couldn't taste my food anymore. At least I got to enjoy the first few dishes prior to getting the Paprika Chicken and desserts. I can tell you with confidence that their bathroom is clean and quiet. I went several times every time I had the urge to cough. Despite finding out that I was sick, I enjoyed my meal and the amazing service. I do remember I was hoping it was the last dish because I was getting full. But more food kept coming.

One of our all time favorites. Steirereck is a beautiful restaurant inside Stadtpark. Each course of the tasting menu had multiple components, and they printed description cards for each one that you can keep (English available). Even the petit four filled up our table. The bread, cheese, wine, and tea came around in carts, and they harvested, washed, and brewed the tea in front of us. At the end of the meal, you can also take home a magazine they publish about the restaurant. Make sure you budget adequate time though- this meal lasted 5 hours until midnight.

This is a 2 Michelin star restaurant and listed as #18 on the World's 50 Best Restaurants. Obviously the service and ambiance were superb. We came here for lunch, and the meal took around 3.5 hours. I got the 4 course meal for €135. The courses I chose were the char with beeswax, veal beuschel, kid goat shoulder, and the pine cone chocolate. They also gave small appetizers and mini desserts in the beginning and end of the meal. I only liked about half of them since many of these small bites were too tart/sour. For my courses, my fave was the kid goat shoulder since it was super tender. The char would be my second favorite, since it was super soft and fresh. It was cool how they showed how the char was cooked in beeswax. The pine cone chocolate would be better if it were more chocolatey. The sauce on the bottom was super tart. My least favorite was the veal beuschel. It was so salty that I couldn't finish it. The coolest part of the meal was the bread cart, since they have so many unique breads. The bread helps to fill you up so you won't go hungry Overall, the food didn't completely blow my mind (at least for the courses I got). The experience was still super fun especially since the dishes were unique and for the bread cart! I also liked how they give you a mini card with each course explaining all the ingredients.

Ranked on of the top 15 restaurants in the world I believe. Classy ambiance with finely choreographed services. The 7 course tasting menu was €210 plus €105 for wine pairing. Additional glass of champagne or sparkling wine for €28 to €49. Dinner for 4 ran us roughly €1500. The dinner took 5 hours. Most of the dishes were pretty impressive. The most impressive part of the dinner was the bread service. It came in a bread cart with more than 25 kinds of bread baked in-house daily. Their signature dish was a char cooked in hot beeswax. The beeswax was peeled away after it cooled. This method is similar to a confit. While to cooking method seems elaborate the flavor of the fish was good but not that impressive. It was an interesting dining experience if you are into that sort of things.

Having a few hours in Vienna to have lunch, I was fortunate enough to get a table at Steirerck. What a phenomal experience at this Michelin 2 star restaurant. As I would expect at this level, my expectations were far exceeded. The lunch offering is such a great value not only for the quality of the experience and food, but the staff were all so professional and helpful. The attention to detail was exceptional and year after year Steirereck continues to be awarded for the effort. The lunch was memorable to say the least. Whatever kind of breads you want... they have. Whatever kinds of cheese you want... they have. If you want Char cooked in beeswax, they can do that do. Quite innovative with flavors to match, there is no doubt I would return again when in Vienna. Thank you for a great and memorable memory!

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.

WOW. That's all I can say. We booked this restaurant two months before we arrived for our trip in Vienna. The location is beautiful and the food presentation was unbelievable. From the moment you step in, you are transported into a special place. The bread cart, the service, the presentation, everything was supreme. Well worth the visit.

2 star michelin. and always on the top 50 best restaurants in the world. We had to make reservations at this place before going. And they'll take down your credit card, and if you don't show, they'll charge 150 a person. We could only secure a lunch spot, but it was still a lovely dining experience. We decided to get a 4 item prefixed meal, and we got to try a lot of different items split between 2 people. (for the 4 item course, you'll get to choose between dessert or cheese for your last course, if you want both, you'll need to pick the 5 item prefixed meal) To begin the meal, they'll provide some amuse bouche. It was 3 different small items. The most interesting thing was that they cooked a fish in bees wax right in front of you. Everything was cooked to perfection and the presentation was superb! They also give you a post card explaining what you're eating and the ingredients that go into making the dish. Just a heads up, on the receipt, they'll charge something for setting up the table. not entirely sure what that charge was for. PS: the bathroom downstairs were confusing. Letters D and H were outside each door, and i had no idea which one was the men's room. But later i found out D = Female and H = Males. just a FYI.

Was visiting vienna and decided to give this restaurant a shot as it is 2 michelin star and the lunch menu for 4 items at 125 euro was reasonable. My mom and I thoroughly enjoyed everything! Presentation was beautiful but also very tasty. The char that was cooked in hot beeswax was so fascinating! Service is top notch and seating is comfortable and modern inside. Would definitely come back for another try if i ever get the chance to