It had been a while since my last visit to Xpedit, which I had enjoyed quite a bit back then. The restaurant has since changed its concept, and while it remains Italian inspired, the focus now leans far more on meat than the usual pasta dishes. Entering on this late fall evening, the first thing I noticed was the strong smoky smell and the almost fog like air inside. Think of a campfire and you get the idea.
dining area @Xpedit
We started with the cover: pickled vegetables, olive oil, and Farinata (fried chickpea dough). The vegetables were pleasant enough, but the Farinata was bland, and I was not sure what the olive oil was meant for, as there was nothing to dip in it. A decent starter, but not something I would usually order, except maybe the vegetables.
included with the cover charge @Xpedit
The actual starters were focaccia with rosemary, goat cheese with green plums, coppa and salami, and alici with chili. The focaccia came off the grill with a lovely roasted aroma, though not much rosemary. Still, I loved it, finally something to dip into that olive oil. The alici looked a bit puny on the plate, but their quality was outstanding. They melted in the mouth and were simply excellent.
foccacia and alici @Xpedit
The cold cuts and cheese were nice as well, if nothing remarkable. I enjoyed the coppa, the salami, and the goat cheese, which tasted very fresh with a subtle note. I did, however, miss the green plums mentioned on the menu.
cold cuts and goat cheese @Xpedit
All the while, we sat in a lingering cloud of smoke from the kitchen. The others at least stepped outside for a breath of fresh air, but I endured the whole thing. Maybe it was just the table right next to the kitchen that was especially compromised, although the air did not seem great anywhere in the restaurant.
For the main course, we chose pointed cabbage with Jerusalem artichoke, and as a side Xpedit offered cauliflower with buttered crumbs, which we all wanted to try. The cabbage was forgettable and not something I would order again. A large wedge sat in a vegetarian demi glace and was topped with raw Jerusalem artichoke. It tasted as beige as it looked.
pointed cabbage with Jerusalem artichoke @Xpedit
The cauliflower, on the other hand, was an easy favorite of the evening. Perfectly cooked, soft but still with some bite, and generously covered in buttered crumbs. We liked it so much we ordered it twice.
cauliflower with buttered bread crumbs @Xpedit
Service was very friendly and accommodating, even when we switched from a table near the door to one across from the kitchen. Wine by the glass is rapidly approaching Parisian prices here in Vienna, and Xpedit is no exception. Overall, it remains a nice enough place to visit, but next time I will make sure outdoor seating is an option. Yours, Pollybert
Xpedit
1010 Wien, Wiesingerstraße 6
Tel: +43 676 6535378
Tue-Sat: 17:00-24:00
https://www.xpedit.at/
