A mouth-watering experience through and through – if you’re ready to splurge: Restaurant Amador (8. April 2023)
The Amador is currently the number one restaurant in Vienna with 3 Michelin stars. To be honest, to me, this doesn’t mean it will actually be the best restaurant in Vienna, but I must admit that it is a well-deserved title. We went for the “Tasting Menu” (EUR 365.00) since there wasn’t really any other option.
The dinner started with “Tapas & Snacks” and the first amuse bouche was a “king crab, jalapeño and spices tea” and the first bite, which was that little role, was just absolutely amazing. The moment you take a bite and then your mouth is full of happiness. That was the start of the evening.
The second course was called “walk in the forest” and it was equally delicious. The combination of flavours and textures was absolutely mouth-watering. So, I was super hyped about the rest of the evening already.
Next in line was a “tortilla, melanzani, XO beef” and it was another good bite. Not quite at the level of the two previous ones, but definitely a good bite.
The next amuse bouche was “morels, veal sausage, taragon mustard” and while it was fun to each with chopsticks, it was also quite delicious in terms of flavour combination.
The last amuse bouche was “rhubarb, gambero rosso, raspberry” and it was a nice change to the savoury, since there was a slightly sweet note.
Usually, bread and butter is a “side element” of any menu. However, at Amador, “bread and butter” is an actual course, which is quite unusual, but I liked it since it gives the bread the importance it has. This evening it was “bread from Brantner (Munich), butter from Jean-Yves Bordier (Saint-Malo), olive oil from Castillo de Canena (Jaén)” and I must say, I absolutely liked the bread and butter. However, compared to other places, also in Vienna, like the Steirereck (see 2012, 2018 or 2020), which has a bread waggon with about 20+ different breads, the bread game could definitely be upped.
The Amador also offered an additional dish on top of the menu, which was a “Beurre Blanc ice cream with oysters, caviar” (EUR 55.00), which was truly a bit expensive for a piece of ice cream (especially since the price wasn’t shared when ordering), but I must admit, trying a Beurre Blanc ice cream was definitely a fascinating experience. And while I had not expected it to be that great since I’m not a big fan of oysters, it was actually a super interesting dish.
Next in line was the first ‘real’ course besides the special one. The “Norwegian lobster, Hokkaido uni, sea buckthorn)”, which was nice since it had a lovely intensity. It does not get to the same level as carabineros, but it was definitely a great combination of flavours and textures.
The “piment d’espelette”, which was served as part of it on the side with a bit of lardo, was a nice bite on the side.
When it comes to “scallops (sweetbreads, Jerusalem Artichoke, onion cake)”, I’m always a b it sceptical, because the scallops I’ve had years ago in the O Paparico in Porto (2014) were so amazing, that I am always a bit disappointed, when I try them somewhere else. This was the first time in a very long time that I felt like these match the ones at O Paparico. And they were actually delicious.
The “Bretonic turbot (goulash juice, kohlrabi, pressing head)” was excellent. It was a goulash dish, but with fish – and an absolutely mouth-watering one.
Next in line was the “Kagoshima Wagyu (Pertuis asparagus, black mustard, miso)”, which was definitely a great wagyu, but it somehow didn’t leave a lasting impression. The little onion spheres on top of the meat were interesting, and it was impressive to see how they were made. However, to me, this dish was relatively regular compared to the rest. What I loved though was the little pastry you can see at the top of the picture since it had a marvellous intensity.
Then it was time for the sweet dishes, which started with “Blue Gin Tonic (Cantaloupe melon, bergamot, macadamia oil)” and didn’t only look good, but it was also nice in terms of flavours. What was important was to dig all the way through to the ground of the dish, so you would get all the different flavours and textures on your spoon.
The second dessert was the “Malaga strawberry (sheep’s milk, green pepper, granola)”, which looked almost like a piece of art. And it tasted like a piece of art (not that I’ve ever actually tried one).
The “granola” with dried strawberries on the other hand was somehow a bit dull compared to the rest of the courses. Sure, it added in terms of texture and crunchiness, but could easily have been skipped in my opinion.
Last but not least, it was time for “pequeñas locuras” (friandises), which started with an Amador lolly made from “banana, chocolate, curry” …
… and tasted quite interesting.
Then, there were a bunch of smaller bites like the “rhubarb cake”, “carrot, yogurt, walnut”, “black Forest kirsch sweet and sour”, and “tribute to Joan Miró”. And all of these bites were truly enjoyable.
Last but not least, it was time for a “Happy End”. Well, not what you think. But the last dish was literally called ‘Happy End’, and I must say, it was a happy end to a marvellous evening.
This was reinforced by the fact that the staff is super professional, but they are relaxed. Often in 2- or 3-star Michelin restaurants, the staff is super stuck up. This is not the case here. In this particular incident you can even see that one of the chefs had apparently lost a bet with the head chef, and since he had lost that bet, he had to stand by it … and to wear a bunny costume to serve the customers.
The place itself is pretty since it’s in a former cellar of some sort (where you also don’t have any reception on your cell).
And of course, when you enter, you can already see that the place works with its prestige …
… in subtle ways …
… and less subtle ones.
What I absolutely loved is the fact that the kitchen is located to the right and left of the entrance, and you can watch the kitchen staff prepare the dishes. Also, throughout the evening you have the chance to see how they progress and get impressions of their work.
When you’re in Vienna and ready for an interesting firework of food experiences and ready to splurge a bit, then you should definitely pay the Amador a visit. It’s key to book sufficiently in advance, as else you won’t be able to score a table since the cellar isn’t that big and doesn’t offer space for too many people. Definitely worth coming here!
Rating:
| Atmosphere: |   |
| Service: |  |
| Dishes: | |
| Price-Performance Ratio: | |
| Overall Rating: | |
Contact Details:
Restaurant Amador
Weingut Hajszan Neumann
Grinzinger Str. 86
1190 Vienna (AT)
Tel.: +43 66 09 07 05 00
Homepage: http://www.restaurant-amador.com/
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
