Posts Tagged ‘Steirereck’
Cheese plate
Half Frozen Spiced Nougat with Cherries from The “Leithaberg” Region & Lemon Geranium
Steirereck, August 2008 in Vienna, Austria
*Updated on November 29th:
I regret that I couldn’t find any words to describe this lovely looking dessert. The truth is, the gentleman of our table was so attentive and served us so much wine that I can’t remember anymore how the dessert tasted…
*Michelin Guide 
Seafood-salad with Maine Lobster, Zucchini Flower, Berries & Red clover
Steirereck, August 2008 in Vienna, Austria
I can still remember the natural sweetness in the lobster. In this dish, lots of herbs and spices are used with berries to create the fond, the dark color is from sepia. It’s very popular now to eat flowers and grass/leaves. Well, as long as they aren’t poisonous, why not? But from my few experiences as “cattle”, I really didn’t taste much. Probably real cattle have different taste buds.
*Michelin Guide
Wild Mushroom Salad
Wirtshaus am Pogusch, June 2008 in Turnau, Austria
In 1996 the owner of Steirereck created this country house restaurant in a beautiful village in Styria. Here you get meat from their own farm, fish from the nearby pond, and vegetables from the garden behind. The staff welcome you in traditional Austrian clothing, oh, and you are also welcome to go inside their cellar to choose your own bottle of wine.
Marinated Alpine Salmon with Tahiti Vanilla, Corn, Eggplants, and Sugar Melon
Steirereck, August 2008 in Vienna, Austria
This baby pink plate gives a childlike impression and at the same time looks like a vivid Japanese pond with fish swimming through bridges. A fresh, creamy, sweet taste from the yellow baby-corn cream, vanilla, and sugar melon echos the playful vision. Altogether this starter builds up a joyful mood to begin the night with.
Steirereck info: The Alpine salmon are originally from the polar region and breeded today in alpine freshwater in Lower Austria.
*Michelin Guide
Amuse Bouche: Pogusch-Lamb
Steirereck, August 2008 in Vienna, Austria
This amuse bouche was served on a stone plate with a country/regional anbience fusion oriental elegance.
Pogusch is a small village where the chef Heinz Reitbauer owns another restaurant called Wirtshaus am Pogusch.
*Michelin Guide
