Gourmet-Guides' voices about Das Schick Restaurant
Gourmet-Guides & Tripadvisor reviews
The Viennese Das Schick Restaurant at the boutique hotel Am Parkring proudly looks back on several accolades. Das Schick Restaurant is a favourite with restaurant critics; 85 points by Falstaff and 15 out of 20 points by Gault Millau.
Extracts from the Gourmet-Guides' reviews:
|"Chef Felix Albiez celebrates here a cuisine using Austrian and Spanish premium products. The view from the 12th floor of Hotel Am Parkring is sensational."|
|“A substantial reason for a visit here, the sommelier with his natural wine treasures, was no longer there when we visited; his talents led him elsewhere. Nonetheless, dining here is a real treat. While there may be alternatives when it comes to stylistic confidence, even aesthetically demanding people will get along well here: The view from the twelfth floor is splendid. Felix Albiez presents a highly contemporary version of Spanish-Austrian fusion cuisine, buttressed by top products such as carabineros. Even the compliments from the kitchen pass for full-blown dishes – due not so much to their size as to the perfection with which they are made: a tiny burger, for instance, or an intricately seasoned prawn tartar. Langostino with watermelon and fermented garlic is one of the courses in which everything is just right, as is also the case with the egg yolks with alpine cheese, morels and pata negra. Pickled yellow-fin mackerel is combined with miso ice cream and sheatfish liver. Even molecular techniques are not alien to the chef – greetings from Spain’s avant garde – who always implements them to advantage. An outstanding performance, and at startlingly low prices at that.”|
|2 stars with 72 points|
"There’s really something to be said for the view over Vienna from this rooftop restaurant. Comfortably styled furniture rounds out the first positive impression. The touch of a hotel restaurant is omnipresent yet never gets in the way. What gets served is international cuisine in the best sense of the term. A weakness for Spain is undeniable, not to mention rare in Vienna. As a starter there was yellow-fin mackerel with miso ice cream, purslane, catfish liver and char caviar – all well and good. Wild-caught turbot with ponzu sauce, bouchon mussels, passepierre and carrots were technically okay yet somehow not that rousing, as they were dominated by the carrot flavor. By contrast, Norway lobster with pan-fried watermelon and fermented garlic was very successful both in terms of flavor and visually. Ditto for the glassy scallop in combination with calamari and codfish with porcini mushrooms. Yes, there’s really something to this cuisine. There is an accompanying wine menu, likewise with an international selection, which makes sense of this meal and makes it genuinely pleasurable."
The most convincing information about a restaurant you can get is the experience of people who have eaten there. Get an insight into Das Schick Restaurant with guest reviews on Tripadvisor:
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