Steirereck im Stadtpark

The architecture is the first thing you notice! Located in the Stadtpark, the building has a futuristic feel. The interior is bright and airy, featuring clean lines and elegant modern design; you can look into the kitchen through the pass. The clever division of the space into different wings creates a calm and relaxed atmosphere. The exceptional politeness and utmost professionalism of the service team ensure that you feel welcome and comfortable from the moment you arrive. Special mention goes to Birgit Reitbauer, an exemplary hostess, and sommelier René Antrag, for his superb wine recommendations – the perfect complement to Heinz Reitbauer and Michael Bauböck's distinctive, creative and often surprising cuisine. At lunchtime and in the evening, a six- or seven-course set menu is proposed, with an additional fantastic à la carte selection available in the evening. You can also compose your own four-or five-course set menu at lunchtime. The restaurant's bread and cheese trolley is renowned far beyond the city limits – the staff will enthusiastically talk you through the options.

• Mirrored Pavilion Architecture: The restaurant’s exterior is designed as a mirrored pavilion, blending modern metal and glass elements with the park surroundings, making it visually striking and unconventional for a historic city like Vienna.
• Individual Table Privacy Design: Each table is flanked by its own wooden background wall and positioned against an outer wall, creating a sense of privacy while maintaining a connection to the park and the rest of the dining area—an unusual approach to restaurant layout.
• Rooftop Garden & Rare Ingredient Sourcing: Steirereck cultivates rare herbs in its own rooftop garden and sources citrus from the imperial orangery at Schönbrunn, alongside forgotten native vegetables and fruits, integrating unique and local produce directly into its menu.

• Sungold Tomatoes: Used in a dish featuring marinated Sungold tomatoes served with beef "essence" jelly, verjus, blossom honey, and fennel pollen.
• Char Fish: Cooked tableside in beeswax with yellow carrot 'pollen' and sour cream, showcasing the restaurant's innovative techniques.
• Yellow Carrot: Featured in a jellied form infused with beeswax and filled with sour cream, often used in creative dishes.
• Veal from Pogusch: Cooked over charcoal and served with braised cabbage and artichokes, highlighting the use of rare breeds.