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2015年3月。STADTPARKにある『RESTAURANT STEIRERECK』へ。
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では店内へ。
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店内
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キッチンも見渡せます。
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店内。こちらのテーブル席で頂きました。テイスティングメニュー(7皿)をワインペアリングで注文。
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まずはグラスシャンパンで乾杯。
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色んな種類のパンが運ばれてきました〜
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コリアンダーのパン&パンプキンのパン
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オーストリアバター&ポップコーンバター&パプリカバター
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こんな形でメニューを提示してくれるので、とても有り難いです。
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Amuse
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Black Walnut with buckwheat beer
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Soy Bean with tofu,bean sprouts & napa
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Sesame with pickled mushrooms,plum & dill
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食べやすいサイズにカットしたセロリを挟む台座のセロリw セロリは卵黄につけて頂きます。
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Duck Egg with watercress & berberis
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Oyster cooked in the shell with fennel
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Peanut with rhubarb
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2013 Grauburgunder ‘S’, Schafer-Frohlich / Nahe
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SALSIFY:Salsify with Nashi Pear, Goat’s Milk and Chia
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2010 Riesling Kellerberg', Tegernseerhof / Unterloiben
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PUMPKIN & CITRON:Pumpkin & Citron with Hemp & Radish
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2011 Wiege(ZF,RG),Freigut Thallern / Gumpoldskirchen
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TENCH:Tench with Poppy Seed, Romaine Lettuce & Schoderleer Onion
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2003 Weissburgunder ‘Ratscher Nussberg’, Magnum, Alois Gross / Ratsch
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PUNTARELLA:Puntarella with Radicchio Tardivo, Cashew Nuts & Périgord Truffle
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2012 Saumur Champigny(CF)'La Folie', Chateau Yvonne / Loire
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‘SCHNEEBERGLAND’ DUCK serves2:‘Schneebergland’ Duck with Pak Choi, Peanut & Mandarin
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wine to complement your selection(おまかせだったので名前忘れました。)
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FRESH CHEESE
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ブルーチーズを中心に注文。
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NV Le Mont Benoit Extra Brut(PM,PN,CH),Emmanuele Brochet / Champagne
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MALT & RHUBARB:Malt with Rhubarb, Elderflower & Coconut
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焼菓子
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柑橘系のドライフルーツ
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最後のデザート
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コーヒーフレーバー&ココナッツ
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Espresso
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グラスシャンパン(友人分)
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ラベンダーのパン&フォカッチャ(友人分)
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Marinated 'Reinanke' with Cox's Apple, Pepper & Mustard
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Artichoke & Jerusalem Artichoke
with Wild Corn Salad & Pericon
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Pan–fried Pike–perch with Fermented Asparagus, Yacon Root & Peas (友人分)
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Kale with Macadamia Nut, Cornel Cherry & Best End of Pogusch Lamb(友人分)
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パン追加(友人分)
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Veal Tongue & Sweetbreads with Romanesco, Canihua
& Whisky (友人分)
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Sweetened Vanilla-'Fresh Cheese' with Physalis & Cereals(友人分)
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Gooseberries with Buckwheat, Bergamot & Mint
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何だったかな?(友人分)
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Cappuccino(友人分)
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隣に同系列の『MEIEREI IM STADTPARK』があります。
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(画像追加になります。)
2015年3月。
宿泊していた『Hilton Vienna』で朝食を頂いてから午前中は
シェーンブルン宮殿観光に♪
この後、一旦ホテルに戻り、ホテルの前のStadtpark内にある
レストラン『Steirereck』にてランチたいむ。
世界のベストレストラン50にて2012年 11位→2013年 9位→
2014年 16位。ミシェラン☆☆、ゴーミヨー4帽子という感じ
で、ウィーン内のレストランの中ではかなり高評価だったので
1ヶ月位前からネット予約を入れておきました。
お店に到着すると、公園の中でひときわ異彩を放つ建物が。
どうやらこちらの目的地のようです。
中に入り、テーブル席に案内。
席につくと程よい日差しがテーブルの奥に届くかどうかという
間合いで採光も絶妙です。暗すぎず、眩しすぎずみたいな?
まずはアペリティフにスパークリングワインを注文して乾杯♪
今回はガッツリ食事を満喫するつもりだったので
7–COURSE–MENU 142€
with wine pairing (1 glass per course) +75€
を注文。
まずアミューズが運ばれる前に色んな種類のパンを持ってきて
くれました。そしてパンの説明。
自分はコリアンダーのパン&パンプキンのパン
友人はラベンダーのパン&フォカッチャ
をチョイス。バターは、、、
オーストリアバター&ポップコーンバター&パプリカバターを
準備してくれました。コリアンダーとラベンダーのパンの風味
が何とも良く、かなり気に入りました。後で注文したブラック
ソーセージのパンも抜群の旨さでしたよ〜♪
そしてAmuse。種類豊富だけど2人で分けるので食べられない
ものも。。。早いもの勝ちですなw
☆Wheat Cracker with liquorice & aniseed
☆Crayfish glass noodle with cabbage
☆Duck Egg with watercress & berberis
☆Mountain trout Garum with preserved peppers
☆Peanut with rhubarb
☆Soy Bean with tofu,bean sprouts & napa
☆Milk Skin with pumpkin & saffron
☆Black Walnut with buckwheat beer
☆Celery with verjus & vermouth salt
☆Avocado & Mustard Salads
☆Sesame with pickled mushrooms,plum & dill
☆Cucumber with Horseradish & elderflower
☆Lupine with tiger nut & green pepper
☆Oyster cooked in the shell with fennel
どれも凝っています。個人的にはセロリを鴨の卵につけて頂く
ものと、ザリガニ?らしきものがとても好みの味でした♪
(あとゴマに入ったマッシュルーム。)
ではコースの方へ。7コースでそれぞれ料理をチョイスできる
のですが、友人とバラバラで注文する事にしました。
自分の方は以下のような内容です。
☆SALSIFY:Salsify with Nashi Pear, Goat’s Milk and Chia
(西洋ゴボウ?)
◯2013 Grauburgunder ‘S’, Schafer-Frohlich / Nahe
☆PUMPKIN & CITRON:Pumpkin & Citron with Hemp
& Radish
◯2010 Riesling Kellerberg', Tegernseerhof / Unterloiben
☆TENCH:Tench with Poppy Seed, Romaine Lettuce
& Schoderleer Onion
(ヨーロッパ産のコイの一種)
◯2011 Wiege(ZF,RG),Freigut Thallern
/ Gumpoldskirchen
☆PUNTARELLA:Puntarella with Radicchio Tardivo
, Cashew Nuts & Périgord Truffle
(チコリの1種であるカタローニャという野菜の若芽)
◯2003 Weissburgunder ‘Ratscher Nussberg’, Magnum
, Alois Gross / Ratsch
☆‘SCHNEEBERGLAND’ DUCK serves2
‘Schneebergland’ Duck with Pak Choi, Peanut
& Mandarin
◯2012 Saumur Champigny(CF)'La Folie'
, Chateau Yvonne / Loire
☆SELECTED CHEESES FROM OUR MEIEREI
◯wine to complement your selection
(おまかせだったので名前忘れました。)
☆MALT & RHUBARB:Malt with Rhubarb, Elderflower
& Coconut(麦芽&ルバーブ)
◯NV Le Mont Benoit Extra Brut(PM,PN,CH)
,Emmanuele Brochet / Champagne
という感じでした。
※ちなみに、、、友人のほうは以下の内容でした。
(ドリンクは終始シャンパンにしていました。)
□MOUNTAIN TROUT
Schwarzauer Mountain Trout
with Cucumber, Melon & Etiolated Pea Shoots
□ARTICHOKE & JERUSALEM ARTICHOKE
Artichoke & Jerusalem Artichoke
with Wild Corn Salad & Pericon
□‘PIKE–PERCH
Pan–fried Pike–perch with Fermented Asparagus
, Yacon Root & Peas
□KALE
Kale with Macadamia Nut, Cornel Cherry
& Best End of Pogusch Lamb
□VEAL
Veal Tongue & Sweetbreads with Romanesco, Canihua
& Whisky Bonifatius „Barrique“, Handbrauerei Forstner
/ Kalsdorf bei Graz or
□ SELECTED CHEESES FROM OUR MEIEREI
□GOOSEBERRIES
Gooseberries with Buckwheat, Bergamot & Mint
どの料理も美味しいのは当たり前として、盛り付けがホントに
美しく、しかも美しいだけでなく食べ易く工夫されていました。
味覚・視覚ともに楽しめるプレートの連続でした。
接客に関してもとてもスマートで終始モダンオーストリア料理
を堪能する事ができました。
ごちそうさまでした〜
この後、公園をブラブラ歩いてウィーンの市街地に向けて出発。
次回ウィーンに来る機会があればヒルトンに宿泊してディナー
で是非再訪してみたいと思います。