Restaurant Walter Bauer
Schloss Gobelsburg Blanc de Blancs
Rye Bread, Baguette, Butter
Housemade Leberkäse, Mustard
Goose Liver, Blood Orange, Chicory, Brioche
Pumpkin Risotto, Beans, Cottage Cheese
Lamb, Polenta, Artichoke, Red Bell Pepper
Kaiserschmarrn, Nuts, Pears, Chocolate Ice Cream
From the lack of a website and paper register it can safely be said that Restaurant Walter Bauer is something of a throwback, a single star from Michelin suggesting competent cooking that is no-frills and heartfelt.
Named for its Chef whose Cuisine leans French by way of Vienna, all prepared properly and presented professionally, it is atop white linen that Bread is served almost immediately while Wine proves nearly essential thanks to frequent reminders by waiters.
Eventually opting for Sparkling Chardonnay out of Niederösterreich, its bright Citrus not ideal for an amuse of Austrian Bologna but well-suited to Foie Gras and Oranges, course two consisted of Pumpkin Risotto decorated in Green Beans with dollops of Curd Cheese.
Receiving Olive Oil with no explanation alongside the Rice, plus a pile of magazines to pass the time with no Wi-Fi, it was under vaulted ceilings surrounded by pink walls that beautifully-cooked Lamb arrived next with Polenta, Artichokes and a single curl of Bell Pepper.
€69 for 3-courses, plus €4 for Bread and €16 for “Schmarrn,” Dessert riffs on Viennese shredded Pancakes but misses the mark in portion-size and structure with the lone saving grace some poached Pears and velvety Chocolate Ice Cream.
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