Natalie V.
Google
A failure in professionalism, not what you expect from a 3 Michelin star restaurant
As frequent Michelin star restaurant diners who plan trips around renowned restaurants, my husband and I were eagerly anticipating our lunch at Steirereck on September 22, 2025.
One doesn't go to a 3-star establishment just to eat; one goes for a flawless, delightful culinary experience that stands well above average. Unfortunately, our visit was a masterclass in how not to handle guests when things go wrong.
The issues began with a serious hygiene lapse. After our first course, a dark, curly hair was sitting wrapped around my newly placed silverware. The server didn't even notice the hair, and she placed it there herself!!!! When we pointed it out to her, the apology was scarce and perfunctory.
We are human, and we understand hiccups happen, so we decided not to make a fuss. What defines a top-tier restaurant, however, is its reaction. Here, there was no manager rushing over — just a quiet replacement of the utensils as if nothing had happened. We decided not to let it spoil the experience, even deleted the picture I took.
The second failure was environmental. Sitting by the window on a +27°C day, we were baking in the sun. It was September, so the management went through the summer with this, and we were probably not the first who complained.
The sun was blazing in, and while a curtain was shading another table, we were left in the heat. We asked for more shade, and while solar blinds were lowered, they did little to help. My husband was genuinely suffering. We asked for the manager, but only the floor supervisor came. We explained the problem, and then... nothing happened for 10-15 minutes. By the time our main course was being served, we were still waiting for a solution. In a truly awkward moment, my husband had to ask them to physically shift our table into a sliver of shade, which they did while our main dishes were on it. It was absurd.
The mood was completely spoiled. We decided to just push through and not let it ruin our vacation.
The true lack of professionalism was revealed at the end.
To add insult to injury, when we were leaving, we saw two perfectly unoccupied tables in a cooler, shaded section. I asked the floor supervisor about this, she claimed they had planned to move us after our main course. This excuse made no sense—why not move us and then serve the mains?
When I recounted the hair incident to the supervisor, her "sorry" was utterly insincere, as if it was something regular and we were just picky. Shocking!!!!!
It's crucial to understand: this was a demonstration of the absolute lack of proper training and reaction. Hiccups are inevitable; a poorly trained staff that cannot manage them is not.
And for the record, the bill and service charge were processed very smoothly—no complaints there.
The food was good (not excellent) and beewax as cooking agent was very interesting, but at this level, "good" isn't enough to justify the prestige and the highest level of the industry.
Also I have to be fair and mention fine linens and silverware, they were noticed.
The one standout was the wonderful man serving the bread cart—he and the bread selection delivered a glowing positive experience.
Verdict: Based on the combination of a hygiene lapse and a complete failure in service problem-solving, this is simply not a 3 Michelin star establishment. The lack of urgency, empathy, and a genuine apology was staggering. We expected an unforgettable meal, but for all the wrong reasons, that's exactly what we got.
This was a sharp contrast to our very recent visits to 2 Michelin star restaurants in Dublin and Mexico city.
