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Posts Tagged ‘Steirereck

Cheese plate

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Meierei, February 2009 in Vienna, Austria

Meierei belongs to the two-star Michelin restaurant, Steiereck, and serves 120 different cheese from all over Europe.

Written by Chanteuse am Graben

February 26, 2009 at 1:12 am

Half Frozen Spiced Nougat with Cherries from The “Leithaberg” Region & Lemon Geranium

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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

Written by Chanteuse am Graben

November 25, 2008 at 4:50 pm

Seafood-salad with Maine Lobster, Zucchini Flower, Berries & Red clover

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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

Written by Chanteuse am Graben

November 3, 2008 at 12:08 pm

Wild Mushroom Salad

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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.

Written by Chanteuse am Graben

October 28, 2008 at 12:49 am

Marinated Alpine Salmon with Tahiti Vanilla, Corn, Eggplants, and Sugar Melon

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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

Written by Chanteuse am Graben

October 12, 2008 at 10:15 am

Amuse Bouche: Pogusch-Lamb

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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

Written by Chanteuse am Graben

October 7, 2008 at 11:27 am