I ended up at Kommod restaurant due to a surprising invitation from a friend in the effort to ‘support your local’ initiative. It might be less of a initiative but rather a movement within a my circle of friends to help out their favorite restaurants. As you might have guessed, I was all for a free meal and at a place with great reviews to boot. What can I say, all these people know what they are talking about. It was a wonderful meal.

dining room @Kommod

We started with a bottle of Madl rosé sparkling wine and roasted almonds with paprika.

sparkling rosé and almonds @Kommod

What a heady way to begin a meal, especially as it was soon after followed by a liver pâté. That’s definitely something I love. With a slight hint of Calvados in the back the pâté made an excellent amuse gueule.

liver pâté @Kommod

The restaurant offers only a set menu, either four or five courses, with an extra cheese course available. We all decided on the four course meal and the starter was a wild caught prawn with pickled asparagus, and passion fruit. The dish had a great color combination but also tasted so fresh and full of spring feeling. Just the perfect appetizer.

prawn with white asparagus and passion fruit @Kommod

Next up was some kind of Onsen egg, cooked for an hour, green asparagus, quinoa, parmigiano. The parmigiano turned out to come in form of a foam, and there was also some kind of sauce Hollandaise. It reminded me a bit of Eggs Benedict. The dish was so rich and creamy and pure perfection that I would have loved to lick my plate. Unfortunately this can only be done at home when I am alone.

Onsen egg with green asparagus, quinoa, and parmigiano @Kommod

For the main course we all chose the black roebuck with millet and runner beans. Another dish of sheer perfection. I didn’t know that millet and quinoa would make me so happy during one meal, but these side dishes just came out ahead. The millet came creamed and provided the tasty bed for the buck. The meat was pink and tender and the gravy delicious. Another winner!

pink roebuck with millet and runner beans @Kommod

The four of us shared one big plate of cheese before moving on to the desert. At Kommod restaurant the cheese cart comes to the table and the waitress (who is also the owner) presented all the available choices. Usually cheese is not my choice of closure for a meal. But with the four of us sharing I really appreciated the different cheese and their savory flavor.

cheese course @Kommod

The desert had the great name of ‘Strawberry-Rhubarb Dream’. Rhubarb is one of my favorite vegetables even though I always prepare it as a fruit at home. So the combination with strawberries was not new to me. But this dish was really a dream come true. The vanilla cream on top of the fruit compote had a silky texture and was light as feather. I can still remember how good it tasted.

The only thing that didn’t really work for me was the meringue on top. It was a tad too chewy so that it didn’t crumble when pierced with my fork. Rather it didn’t give but squeezed the cream sideways. Never mind though, it was another lick-able dish.

Strawberry Rhubarb compote with vanilla cream and meringue @Kommod

Service during the whole evening was impeccable and super friendly. Water was refilled without needing to ask and the dining experience overall was exquisite. Which puts the bar very high for the next couple of restaurants. I don’t think my raving is due to all the wine we had, but it definitely worked its magic. Yours, Pollybert

1080 Wien, Strozzigasse 40
Tel: +43 1 402 1398
Email: anfrage@kommod-essen.at
Tue-Sat: 18:00-24:00

wine choices @Kommod

Let me know what you think

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