The story
Steirereck, ranked number 13 on the World’s 50 Best list and holding two Michelin stars, is a refined yet welcoming Viennese institution. Chef Heinz Reitbauer’s mission to redefine modern Austrian cuisine shines through in dishes like the signature char cooked in thyme-infused beeswax. As “Where The Foodies Go” notes, the atmosphere is “cordial, relaxed”—a space that feels like home despite its world-class precision.
The tasting menu unfolds as a deeply Austrian odyssey, from a blood sausage bread to a beetroot and Chupitio pepper zucchini dish. Caviar arrives with banana, bacon, and caramelized pistachio; the famed beeswax-cooked char is paired with sour cream, lime, and cayenne. Venison, wild duck, and suckling pig tail all appear, culminating in a persimmon-vanilla dessert with pumpkin seed milk gelato.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 17 dish mentions say about the food
Reviewers celebrate Steirereck’s “Pane al sanguinaccio” as a transcendent standout, praising its bold, earthy richness. The overall vibe is one of refined, quietly confident culinary artistry.
“This bread has blood sausage inside, and the butter reminds me of the liver sausages we make in Abruzzo — same thing, but the sausage is already inside the bread, so you don't have to make a sandwich. Really good.”
What creators say
1 creator has covered Steirereck. Most active: Where The Foodies Go
- Where The Foodies GoLoved
A cena al ristorante Steirereck, 2 stelle Michelin ⭐⭐ - Viaggio in Mitteleuropa - Ep. 3 · @ 1:39
Steirereck is a two-Michelin-star restaurant in Vienna, ranked number 13 in the world, where the chef Heinz Reitbauer succeeds brilliantly in his mission to represent modern Austrian cuisine with extraordinary dishes like the signature char cooked in thyme-infused beeswax, in a cordial, relaxed atmosphere that makes you feel at home.
Dishes mentioned
Pane al Sanguinaccio
This bread has blood sausage inside, and the butter reminds me of the liver sausages we make in Abruzzo — same thing, but the sausage is already inside the bread, so you don't have to make a sandwich. Really good.
Pane alle Prugne e Sesamo
This plum and sesame bread is delicious — my paradise, I could live on bread alone.
Trota con Barbabietola Gialla, Mela Berner Rose e Nasturzio
Trout with yellow beetroot, a Berner rose apple, and nasturtium — the beetroot work is extraordinary, it stays a bit earthy but doesn't cover anything. The trout is delicate, practically beautiful. A truly sensational dish.
Zucca, Barbabietola Rossa, Semi di Finocchio e Peperoncino Chupitio
My dish is all pumpkin, red beetroot, fennel seeds, and a bit of chili called chupitio. This crunchy thing is based on fennel seeds and pumpkin seeds. It clearly tastes of pumpkin, but there are a thousand shades of pumpkin — different levels of sweetness come from the pumpkin itself, the seeds, a crunchy made from pumpkin, all dressed with pumpkin seed oil, which is used a lot in Austria even in simpler preparations. And there's a drop of spicy oil, chupitio preserved in citrus juice from the famous Schönbrunn Palace garden.
Finocchio con Bergamotto, Canapa, Fichi Salati e Levistico
Fennel with bergamot, hemp, salted figs, and lovage — the bergamot scent has already spread. This is the best fennel I've ever eaten in my life. The fennel was also caramelized, so every now and then you get that sweet note, and it takes the dish as if it were a dessert. Truly an extraordinary dish.
