Gourmet-Guides' voices about Das Schick Restaurant
Gourmet-Guides & Tripadvisor reviews
The Viennese Das Schick Restaurant at the hotel Am Parkring proudly looks back on several accolades. Das Schick Restaurant is a favourite with restaurant critics; 86 points by Falstaff, 15 out of 20 points by Gault Millau and more.
Extracts from the Gourmet-Guides' reviews:
||"The view from this rooftop-restaurant on the 12th floor of the Hotel Am Parkring is awesome. Chef Felix Albiez makes for international cuisine with individual touch."
||"Felix Albiez enters into his third year at ‘Das Schick’. As a result, the question arises as to whether a certain amount of experience is making itself felt. The meal begins promisingly: aromatic Label Rouge salmon is concealed in a soup tureen teeming with wafts of mist, while the beef tartar in hollowed-out bones (with a hint of tomato that is too intensive) is archaic in appearance, and comes flanked by medullary discs. Speaking of intensive, the organic egg yolks with a battery of flavor carriers such as winter truffles, pata negra, Alpine cheese and Jerusalem artichoke electrify the palate. This is one reason for which a lack of flavor was to be detected in the subsequent courses. The Viennese fig served with the pink goose liver tastes of little in winter, as is to be expected. This fate is shared by the mango that comes with the impeccable scallops, as well as the spinach that accompanies the fluffy goat’s cheese and potato dumplings. The entrée from the “El Gusto” set menu, however, is precisely what the name suggests: the saddle of wild hare lands on the plate largely unadulterated with a strong game flavor and almost raw. It is certainly audacious, but it all adds up. Alternatively, a rosy medallion of fawn is proffered, the “child-friendly” variant of the wild, wild hare. Dessert comes in the form of coconut with ginger and powerful passion fruit. All that remains to do is answer the question posed at the start regarding experience in the affirmative – the devil is in the detail."
||2 stars with 72 points
"This small restaurant boasting a grand view is located on the twelfth floor of the hotel on the Viennese Parkring from which it takes its name, and can be accessed via the elevator which lies beyond the reception area. The carpet and comfortable furnishings are reminiscent of the flair seen in the late 1990s, while the Spanish roots of the German chef can be clearly traced in almost all of the dishes. And no half measures are taken here, with sea urchins, caviar, truffles, saffron, morels, duck liver, crayfish, scallops and so on available, and all for reasonable prices. Nevertheless, you’re occasionally left with the feeling that a little less on the plate might make a greater impression in some cases. We tried the yellow fin mackerel with miso ice-cream, cucumber, catfish liver and char caviar, finding the fish to be excellent and the miso ice-cream the perfect accompaniment. The best dish on the menu was the sweetbread with egg yolk, lovage, mushrooms and pata negra. The fish was cooked to perfection in the line-caught red mullet with saffron, mussels, wild asparagus and paella rice balls, yet the plate was congested overall. The wine list draws primarily on Spain and Austria, while there is also a good selection of natural wines."
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