S'parks Restaurant at the Hilton Hotel, Vienna, Austria

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  • uggboylovestravel
    Participant

    S’parks Restaurant, Hilton Vienna, Austria

    July 2016, Our two [2] dinner experiences

    During our two stays at the Hilton Vienna in July 2016 we had each evening dinner at S’Parks.

    The chef is Gerasimos Kavalieris and S’Parks has received 84 out of 100 points at the Falstaff Guide.

    The restaurant is on the ground level of the Hilton and has a lot of space. It can be cleverly divided into smaller sections if necessary and makes it much smaller and intimate during dinner than it is during breakfast.

    During the summer months outdoor seating is available too. We decided to sit inside, since it was air conditioned.

    The interior is modern and there are very high floor to ceiling windows.

    We were accompanied to our table and given the menu.

    We ordered on both occasions a large bottle of still water and Preiss juices. The producer is Austrian and the fruits used are organic. We tried the two varieties available: apricot and Williams Christ pear. Since we loved the juices we looked for them in different shops in Vienna, but couldn’t find them. S’Parks has a program to provide diners with specialities and rarities from Austria, called Genuss Region Oesterreich. Preiss juices belongs to it too.

    On one of the evenings we had two hot chocolates.

    We received different bread rolls and typical Austrian bread spreads.

    We had two course meals, since the portions were generous.

    Starters we tried were braised artichoke, tomato salad and mozzarella and scrambled eggs, Styrian organic pumpkin seed oil and meadow herbs.

    Main courses were pan fried char filet, peas and romaine lettuce salad, tomato and mint, Krautfleckerl (cabbage pasta), a typical Austrian/Bavarian speciality I already knew from the home cooking of my mother, with green salad and Wiener Schnitzel with green salad and parsley potatoes.

    Desserts we enjoyed were Kaiserschmarrn with plum sauce and apple strudel with vanilla ice cream. The Kaiserschmarrn could be made without raisins, since my fiancé is allergic to them.

    Costs were ca. 80 Euro (ca. 87.50 USD) on both evenings.

    We loved the quiet upscale atmosphere – there were other couples dining with us – but the majority wanted to sit outside, the attentive staff and the excellent quality of the meals.

    When we will stay at the Hilton Vienna in the future we will eat at S’Parks again.

    Please see our uploads on Flickr [1st dinner experience]:
    || S’PARKS AT THE HILTON HOTEL VIENNA || FALSTAFF GUIDE 84/100 POINTS || CHEF: GERASIMOS KAVALIERIS || OUR BREAKFASTS AND DINNERS || [INCL. OUR EXECUTIVE CLUB LOUNGE DRINKS & BREAKFAST] || AS PART OUR TOUR OF AUSTRIA IN JULY 2016 ||

    Would we recommend this restaurant to a friend? YES!
    Would we want to enjoy dinner at this restaurant in our future? YES!

    Thank you and safe travels.

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