Michelin restaurant Walter Bauer represented a neat little nest hidden in a charming narrow street in old Vienna: brilliant material for a triumphal discovery of a ‘hidden restaurant gem’. For years, the traditional Viennese restaurant ranked top with not only locals and travellers, but the media and food guides.
The Settings At Walter Bauer
While I was bubbling about difficulties obtaining a parking ticket, the waiter ushered us to our final destination: a small white-linen covered table next to a dark wood panelled wall. Definitely the most outstanding element were the restaurant’s vaulted ceilings: perhaps ca former wine cellar, or a garage for horse carriages? On the walls and windows, flower and landscape paintings lined up next to dark pink curtains.
A Rustic Start
Michelin Restaurant Walter Bauer. We ordered from the small menu of mostlyAustrian disheswith a European twist. The amuse-bouche made me laugh:Leberkäsewith mustard was the last thing I had expected in Michelin restaurant Walter Bauer.
Actually, the idea of offering a rustic dish sold at sausage stands was original. Although its presentation was a little less daring. As for flavour and quality, the winterly green leafy salad with Balsamico vinegar was fresh and tasted as it should. While the bread stick provided some structure it didn’t really boost the meal. Likewise did my husband’s celery cream soup.
Straight Mains And Desserts
Onto the main dishes: the subsequent turbot arrived in a nice arrangement with beetroot, basilicum and green gnocchi, a fitting combination. My husband’s duck breast with polenta equally did its job: Not only the products ranged first class but the cook had simply done an excellent job preparing them.
Just before we put down our napkins, our selection of five cheeses arrived: Again, all the essentials of a Michelin star restaurant were there: the cheeses had enjoyed room temperature for a while, were soft and covered a spectrum of different flavours. Although I did remember those times when nuts or fruit accompanied cheese to provide an extra spark to your taste buds. On top, I admittedly also remembered Michelin restaurant Steirereck‘s overwhelmingly tempting carts of dozens of cheeses and crispy fresh breads.
Wine And Restaurant Management
Michelin Restaurant Walter Bauer. Quite spectacularly, the selection of wines dwarfed the menu by far. It was full of specialties and rarer wines. Clearly, Walter Bauer, a wine connoisseur and gifted oenologist, provided excellent advice on the best wines to choose with our dinner.
In general, the restaurant team managed to hold back their Viennese charm and extra levels of customer engagement. Everyone was keen to do their homework, servicing guests and dishing up food and drink. In fact, they did get it all done.
Should You Visit Michelin Restaurant Walter Bauer?
My conclusion: Bottom line, Michelin restaurant Walter Bauer is a good choice for no-frills gourmetswho prefer straight-line, honest classic dishes and who are not up for surprises on their plates, whether good or bad.
In fact, the same motto ‘It Is What It Is’ goes for the interiors. Whereas they reprsent pretty cosy Viennese style they don’t distinguish between traditional and dated. Likewise, but very comfortingly, the restaurant bill does not stand out, even though we did enjoy excellent wine.
Price:(3 courses) approximately EUR 80 (excluding drinks)
Location:Sonnenfelsgasse 17, A-1030 Vienna (usemap of Vienna to locate address)
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