giant pretzel

A giant pretzel from the airport. I tried them in Germany and loved them. These ones in Vienna tasted just as good. Unlike crunchy pretzel sticks they are actually more like bagel.  A good way to fill up your tummy on the run.

Steirereck im Stadtpark

After meals of sausages and schnitzels we thought it was time to check out Vienna's fine-dining scene. Steirereck im Stadtpark seemed the perfect choice.  Situated in the middle of Stadtpark we could imagine how popular it would get in the summer.

A celery amuse bouche. We were not sure if we were supposed to eat the whole celery?  Or the little marinated sliver of celery wedged in between.  I suspected the latter.

Loved the crunchy breadsticks.

Another amuse bouche with cucumber.

Another one with pears.  I have to say none of them left a lasting impression.

Now the bread cart was a different story.  We tried a number of them and everything was delicious.

We even liked the butter arrangement.  It made more sense than a slap of butter or half melted one which I avoid usually.

A complimentary appetizer with fish.  I can't say I remember what it was like.  

Finally our starters.  Warm marinated brown trout with baby Chioggia beets and crudites (€39).  The dish was so beautiful we didn't want to ruin it.  Trout was slowed cooked in beet and radish marinade. It therefore had that succulent slowed cooked property which worked quite well with the texture of trout.  Chioggia beets are originally from the north Italian city of Chioggia and its beautiful pink and white marbled tones have made it popular worldwide.
Crayfish with parsnip custard strudel and limes (€42).  The local crayfish from Dornau estate was sweet and tender, it had that melt-in-the-mouth texture to it.  Perhaps they were also slow-cooked?  The custard strudel was made with thyme flavoured milk jelly and parsnip cream with dots of currants.  It was very tasty on its own and it added a refreshing yet somewhat creamy compliment to the crayfish.  It was a good match as supposed to the lime butter on the side which I found too tart.

I should find out why they seem to set their cutlery upside down in Vienna?  We saw the same thing at the palace's display.

Turbot with lamb tripe, razor clams, wild broccoli and chestnut mushrooms (€46/person).  The turbot was so big it serves two.  While we were impressed with the excellent tasting turbot which was confited on the bone in brown butter, we didn't really understand the dish.  Yes the addition of razor clams made the dish more interesting in taste and texture but what was the point of lamb tripe and bitter wild broccoli?  We thought some of the more exotic ingredients were probably added to impress and they didn't really connect to the turbot itself.  And to be honest the presentation could be a bit nicer.  Having said all that the turbot was probably the best we had had, and it didn't need all the fuss and complicated distractions.

We liked that each of the courses came with a little card with explanations.   It's a good call given how complex some of the dishes were.

Viennese violet souffle with champagne ice cream, blackcurrant and calamint.  Our first upside down souffle and we weren't sure why.  We loved the faint and refreshing violet taste and the champagne ice cream was a perfect match.  Unfortunately the half-frozen black currant creme was way too overpowering.  They were like Ribena cubes and we didn't think they were necessary.

Loved the light and zesty petits fours.  

 Steirereck im Stadtpark

 Am Heumarkt 2A, im Stadtpark, A-1030 Vienna, Austria.  Tel: 01 713 3168

Kurkonditorei Oberlaa

On our last day we finally got a chance to try another famous Vienna offering: cakes!  I walked past (and looked at) so many cake shops but did not have the courage to have one, as I had stupidly assumed the cakes would be too heavy and that they would ruin my appetite for dinner.  I couldn't have been more wrong!!!

How could anyone say no to this?  I wanted to kick myself.

Cremeschnitte (€3.20).

Mango-Schokolade Torte (€3.60).  Both cakes were fluffy and light I could easily eat 2 or 3 pieces at a time!!  I should have been eating cakes everyday.

Kurkonditorei Oberlaa
Neuer Markt 16, Vienna 1010, Austria.  Tel: 01 513 2936

Ristorante Pizzeria Santa Lucia

Our hotel concierge recommended Santa Lucia as we wanted something quick from the neighbourhood.  An Indian-run Italian place we were a little skeptical at first but our lunch turned out to be pretty nice.  Little did we know though at the back of the very big menu there are some Indian dishes!  We would have gone for some curry instead!

Salami pizza (€6.90).  We liked the freshly baked crust but it's not the best pizza in town I am sure.

Spaghetti carbonara (€6.50).  It's not as rich  and creamy as I would like it to be,  it was perfect for a light lunch.  Again I think we should have gone for the Indian dishes.

Ristorante Pizzeria Santa Lucia
Salesianergasse 10, 1030 Vienna, Austria.  Tel: 01 714 2163

Bistro 59

A quick dinner after a day of sighting and shopping in the Kärntner area. I just wanted somewhere to sit and something quick to eat and Bistro 59 seemed perfect.  My basic grilled sausage dinner (€6.90) suited me very well.  I could eat another one!

Bistro 59
Kärntner Straße 59, 1010 Vienna, Austria.  Tel: 01 505 0722

Porzellan

I came across Servitengasse after my visit to the Sigmund Freud Museum and from the handfuls of restaurant I decided to give Porzellen a try.  I guess I liked the minimal decor and it's looks like sort of place I would want to sit down and have a drink.

The daily special soup.  It was very welcoming on that windy day.  The strips tasted like a doughy crepe and it was nice with the soup.

Again from the daily special strudel with spinach and potato.  I finally got to try this Austrian speciality and it did not disappoint.  Spinach and potato never tasted so good and being a meat lover I found the dish very satisfying and wholesome.  A must have in Vienna! 

Porzellan
Servitengasse 4, 1090 Vienna, Austria.  Tel: 01 310 2079

Salm Bräu

We got to Vienna early evening and we quickly headed out for an early dinner before my husband headed off to his meeting.  We took the hotel's suggestion and found this neat brewery down the road from our hotel.  The place was packed already at 6pm and we took it as a good sign!

The menu was fairly big with Viennese comfort food items such as schnitzel, sausages, rye bread with different toppings, and tafelspitz of course. 

Since it was going to be a quick meal I resisted the temptation of trying the rye bread with toppings (which include a hot-and-spicy secret beer spread recipe, ham, salami, brie and pepper, you name it).  Instead I dived right into a bauernschmaus - farmer's banquet with smoked meat, sausages, roast pork, bread dumpling and beer cabbage (€10.60).  Loved the sausages, smoked meat and ham.  The roast pork was too coarse and dry for me but it was very close to the version I had in Bavaria.  I guess it's how they like it!  I can't say I understood the bread dumpling.  The texture was very soggy and doughy it's what I would imagine bread would be like soaked in water.
Original Viennese schnitzel with parsley potatoes and cranberries (€14.90).  A must try in Vienna I guess and it didn't disappoint.   Tender and juicy pork in tasty batter.  What else can you ask for?

Salm Bräu
Rennweg 8, 1030 Vienna, Austria.  Tel: 0043 1 799 5992