Diverso - Vienna

It's a nice place, but it's not really good - food, dessert, drinks. I liked the interrier-- there's a lot of pleasant little things in the restaurant that create a good atmosphere, nice to sit for a cup of coffee, but the food leaves me wanting better, maybe it wasn't the best day at the local cook.

I had already informed myself about the restaurant before our stay in the meadow, and even a table reserved, so the concept of the surprise menu could not irritate us, as well as the price called for it. the greeting and also the attention of the staff were initially excellent, but with increasing filling of the local unfortunately made noticeable. so were b. jars, although dreamed but unfortunately not asked if you want to drink a bit....Eat yourself, we had decided to have a 5 go menu, has tasted us excellent, the individual walks came with sufficient distance to each other and had in our case mainly fish as the basis. Overall we had a nice evening, who simply lust for an surprise at eating, is certainly not quite wrong here.I am not able to give half points in my overall assessment, here 3 1/2 points would be more correct than the now forgiven 4.

The diverso is a unique restaurant. almost funny if it wasn't expensive. a uncomfortable, more prosperous room. waiter, who are so clumsy that it makes unconstitutional. an in how legendary chef, alexander mayer, who lets guests choose only the number of courses - the rest is a surprise. depending on the market situation and mood of the chef. if it were great and not just average, the surprise would have been successful. so the concept (if there is one) is at most unsettled.

Some days ago we were four - mainly due to the good, and how to turn out to be misleading, reviews in various times - eating in diverso. to take it right away: the only thing that worked really well was the reservation of a table. we arrived on time, were brought to our table and asked what we wanted to drink - information or suggestions, what would be as aperitiw, we did not receive a menu in which there were no food, but only - in each case under a motto - the number of courses. that was a problem, however, as we do not eat different things - fish, wild, geeseeleber. that would be taken into consideration. at the latest when greeting from the kitchen - salmon on mischievous for all of us - this turned out to be an empty promise. a weeping without knowing the feed order is also difficult. from the waiter we only got the question: "white or red" - and we decided on good luck for a white, what he made us a single suggestion - in a ton that seemed to suggest that we had no other choice. in the main course - a solid piece of calf with cold vegetables in a thin liquid sauce - let one of us go back the teller. the cellar offered - without any kind of interest, why it doesn't taste or regret that it doesn't taste to show - to make the floor again, but we didn't want to. instead there was a dessert. this was, like most of the others, in order, but far from justifying such a surprise concept. the only real - and extremely unpleasant surprises - were the high-naturity of the staff, the averageness of the eating and the height of the bill.

So... it's not an Italian local anymore. here alexander mayer, insidern from theatercafé and martin has been cooking in meadows for a few months or e.g. from the häupl am attersee. we found a simple and loosely styled to the daytime rather weakly visited locally. best view the photos to get a picture.We get from the Italian-style and bad-German speaking, very reserved and slightly arrogant acting restaurant guide the menu with the question of an aperitif, the wine card was not offered voluntarily. this is, by the way, quite arduous and equipped with known names. I did not know only the waxy winzer sigl, the green veltliner climber was weak and unfortunately whited.Since we had made a knowledge on the website of the restaurant, we knew that lunch menus are offered around 16.50. no word from the waiter and it does not appear in the menu. on demand he didn't know what it was as a menu and had to get in the kitchen. hardest unprofessional! The lunch menu has been taken off the homepage by the way.At first a brotkörbchen came with excellent, crispy brot and unfortunately eiskalter, harder and therefore inconspicuous butter.Offers were red thuna in the filoblatt with gurke in various aggregate states, such as jelly placed on pumpkin guacamole. - a great gang! the guacamole deep black (sepia),? superbly tasted, the dice tastes clear and after gurke, the filo leaf crispy, the tuna almost a trace to pass. still excellent!Main course a calf meat cuts (the exact name I understood not because of the bad language of the waiter unfortunately) with a so-called curryrisotto, which however only looked so, because it was a chalk. summer, best, what do I know? the meat wonderfully tender, the risotto excellently seasoned, the curry mix elegant and not intrusive. a beautiful walk.The dessert with the name gateau au chocolat à la nathalie at 8.50 - a perfectly baked chocolate tart, accompanied by a poched birne and an extremely good caramel ice cream. a really perfect ice cream and not with long ice crystals, as it is served so often in several restaurants. only the restaurant manager didn't want to relax, what the gast feels! he does not ask when ordering another glass wein either who, but simply tries to bring the previous one again, although we had already consumed three different weine. you get noticeable because you like a digestif, it doesn't come to the table, but you can finish the bill. this goes back, the advice is lazy, it is offered grappa, then finally a snap card. even coffee was not offered and therefore not taken.Simply a small, arrogant pimpf, we would say if you were rude!To give a picture of the other offered foods, for the sake of completeness the menu which contains small, 7 dishes on the side classics:Beef tartar - artichoke creamy and crispy red/anvischo