Steirereck

Frommer's Review

Steirereck means "corner of Styria," which is exactly what Heinz and Birgit Reitbauer have created in this intimate and rustic restaurant. Traditional Viennese dishes and "new Austrian" selections appear on the menu. Begin with a caviar-semolina dumpling or roasted turbot with fennel (served as an appetizer), or opt for the most elegant and expensive item of all, gooseliver Steirereck. Some enticing main courses include asparagus with pigeon, saddle of lamb for two, prime Styrian roast beef, and red-pepper risotto with rabbit. The menu is wisely limited and well prepared, changing daily depending on what's fresh at the market. The restaurant is popular with after-theater diners, and the large wine cellar holds some 35,000 bottles.

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