Restaurant Review: Le Loft – Sofitel Stephansdom Vienna, Austria
Located on the 18th floor of the Sofitel Vienna Stephansdom hotel, with ceiling-to-floor glass windows on all sides; restaurant Le Loft makes it easy to imagine you’re suspended in the air, floating above the beautiful city of Vienna.
I’m not sure if it is unbelievable vistas in every direction that make my jaw go slack; or if it is the vibrant, illuminated work of art designed by Swiss artist Pipilotti Rist that stretches across the ceiling, creating a sublime contrast with Jean Nouvel’s minimalist interior. Perhaps I will never know.
Its 8:30 pm and Le Loft is buzzing. The raised bar at the centre of the restaurant is awash with beautiful people sipping even more beautiful cocktails. The decadent pops from champagne bottles being open and wine corks being pulled create the background music. The tables along the gargantuan windows are by now, all occupied, save for one – right in front (or so it seems), of the gothic St. Stephen’s Cathedral, for which the Sofitel Vienna is named.
And as luck would have it, we’re escorted to the lone free table by the friendly maître‘d. I sit down with a sense of reverie. The ceiling is alive. Animated with eccentric videos (I’ve read that in the videos, Rist aims to capture the viewpoint of a child looking up into the world). The crispness of the autumn leaves on the ceiling canvas casts a golden glow around the restaurant and onto the surrounding glass panels. The view! Oh the view! Breathtaking and unparalleled, the sights stretch well over the city and is sure to provide one of the most memorable dining experiences ever.
Le Loft’s French head chef, Antoine Westermann grew up in the Alsace region of France and his dishes are a delicious fusion of Alsatian and Viennese influences. In a rather unprecedented move, after being awarded a highly prestigious three Michelin stars for his Strasbourg restaurant Le Buerehiesel, he shortly thereafter chose to hand over the reins of the restaurant to his son Eric. The French chef remains ever nonchalant about his success, recognition and his choice to leave the Michelin star hype behind him. In an interview with FooDiva he explains: “It’s another life after the three stars. I am really, really happy without having to think about Michelin. My priority is making my customers happy, finding the right produce and offering a great price.”
At his side, is his protégée Raphael Dworak, who he worked with at Le Buerehiesel, and the two continue to collaborate closely at Le Loft.
At our table, we scan the menu and are presented with crisp bread basket (of which the olive bread is to die for) and beurre Charentes–Poitou. The chef’s suggested four and six course tasting-menus look well-defined and impeccably planned, but a little too adventurous for my tame palate (I dont eat red meat or chicken). I stick to a traditional three-course a la carte preference, while Mr. Wolf is positively salivating at the prospect of patés, foie gras and beef filets.
We each commence with an aperitif of kir-royale whilst still staring, speechlessly at the view that lay before us.
Le Loft’s sommelier is knowledgeable, and suggests an impeccable white wine to pair with my fish appetizer and mains, whilst Mr. Wolf is presented with a Austrian burgundy to complement his menu choices.
For the appetizers I decide upon the poached pike served with crayfish, pumpkin purée, parsley coulis and jus vadouvan. The pike is cooked to perfection and the pumpkin puree melts like butter in my mouth.
Mr. Wolf enjoys paté en croute, which consisted of foie gras and pigeon breast served with elderberry gelee. I can’t comment much on the dish apart from its excellent presentation, but I safely say from the decadent sighs of satisfaction coming from the other end of the table that is was delicious.
If you’re expecting a quick meal, I’d advise you not to book at Le Loft. The service at the restaurant is incredibly slow. And rightfully so! Each dish, a work of art, is consumed slowly and celebrated bite by bite. In between courses, the view itself will provide endless distraction between soft chatter and clinking glasses.
For my main dish I select the pan-fried lake char with porcini mushrooms, homemade tortellini and mushroom sauce. The char is fried crispy on the outside and soft and delicious through the center, while the porcini mushrooms add an earthy, nutty flavor to the dish.
My dining companion has chosen the beef fillet. The dish is typically served with brussel sprout ragout, potatoes gratin and truffle jus. However, being allergic (self diagnosed!) to brussel sprouts, Mr. Wolf kindly requests an alternative. He’s pleasantly surprised when his fillet is served with the potatoes gratin, but instead of the ragout, there is a side of soft, buttery gnocchi. After having a bite of the gnocchi, I can honestly attest that it was the best I had ever eaten.
Selecting dessert is the most difficult part of the evening for me. Each mouth-watering option holds its own merits, but in the end my love affair with chocolate dictates my choice.
Mr. Wolf concurs, and we both choose the chocolate and mint liaison: Jivara chocolate mousse and mint ice cream served in an elaborate chocolate cage shaped like an egg.
The mint ice cream is truly impeccable. Forget the mild store-bought variety with prerequisite choc-chips – this ice cream is made from freshly ground mint leaves that give a hint of sharpness to the cream. I enjoy every last bite.
The dining experience at Le Loft is not cheap, but it is well and truly exquisite, and so worth the splurge. An excerpt from the hotel’s website: “The restaurant exudes exclusivity and extravagance, combining Viennese charm and international flair”.
This perfectly sums up our experience of the night, dining on fabulous dishes, in a surreal setting, literally on top of the world.Disclaimer: Mr Wolf and I were treated to a complimentary dinner at Le Loft during our stay at the Sofitel Stephansdom Vienna, although I hope you will see that has in no way affected my experience or any opinions expressed in this post.
For more please visit the official website.
Booking at Le Loft should be made 3-4 weeks in advance to guarantee a seating.