Location: Steyr
Top Restaurants in Steyr
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Upper Austria, Austria Food Guide: 3 Bar food Must-Eat Restaurants & Street Food Stalls in Steyr
Find out what Bar restaurants to try in Steyr. Steyr (German pronunciation: [ˈʃtaɪ̯ɐ] ( listen)) is a statutory city, located in the Austrian federal state of Upper Austria. It is the administrative capital, though not part of Steyr-Land District. Steyr is Austria's 12th most populated town and the 3rd largest town in Upper Austria.
Things to do in Steyr
1. OX Pasta and Grill
Overall Ratings
4 based on 93 reviews
Reviewed By 511cg
In Steyr, the dining scene is somewhat meager so naturally, when the new cinema opened with the adjacent Ox-restaurant back then, everybody had high hopes.But since my first visit many years ago, the quality has continued to decrease and that culminated in my last visit yesterday.First of all, their menu has stayed the same for far too long.I get bored reading through the uncreative standard burgers and things... it is so interchangeable, I sometimes wonder how little you can actually care about your establishment or customers not to change your menu once in over 3-5 years? And I am not talking about their signature dishes like steak or chicken wings but rather about the same sides, the same buns, the same pasta and the same salad, same dips. Same everything. So I always end up eating the same there, which is the Pulled Pork Burger.The only page that slightly varies is the "kitchen's recommendation" that shows at least a little seasonal variation.The problem I always face is that even though the majority of the staff is really fast and nice, the food is just really not good.Yesterday we ordered the chicken wings which were completely different from what we've gotten the last years upon ordering this dish, there was hardly any taste at all in those wings, they were dried out and tasted like nothing much. And they were huge compared to the chicken wings before, like compare a quail's Wing to a duck Wing all of a sudden.When we asked the waiter about that, he confirmed that they had in fact been using bought, frozen, pre-seasoned and prepacked Tiefkühl(convenience)wings the last couple of years but now with this new recipe they make their own chicken wings in the restaurant.We were shocked upon this information.Not only did he bluntly admit to selling his customers convenience food and frozen and pre-seasoned food items but also, sadly, they tasted much better before.The second dish ("Fächerkartoffel") was good, tasted nice and looked nice, can't complain about that.But the burner really was the Pulled Pork Burger, it was ridiculous really:Usually, as you can't form a classic patty with Pulled Pork, you'll expect a lump of meat where the patty would be, usually a little bit higher than a usual beef patty because of the material features of Pulled Pork meat.But when I opened the burger, I was dumbfounded: I seriously only found about five dried out and hard crumbs of Pulled Pork there, like literally the scrubbed last pieces of dry meat sticking to the frying pan when you're preparing Pulled Pork in the oven and not how it's supposed to be made (slowly smoked for 12-16hours).I told the waiter who tried to downplay the incident ("our buns are really big, it just looks less meat!"!!!!????) and it made me angry because 1.) I have ordered this dish many many times for at least two years, since they put it on the menu. It was never great because they just do not prepare it properly in a smoker, but it was okay for Steyr quality.So I am well aware of how it used to be prepared and how it used to taste and look and the amount of meat I used to getDo not try to make me look stupid or lying, I am not.Remember: I would LOVE to eat good food for my money and just not complain about it but you did not give it to me.That is the thing the waiter maybe forgot.2.) The waiter immediately realized that my Burger was ridiculous when I showed it, first to the waitress and then to the senior waiter too, and they still argued with me about it?!Tried to play it down and stuff - if a repeating customer is telling you that there is not enough meat in a dish then you should apologize and not argue with me.The waiter then brought me another scoop of Pulled Pork, which was fine, but it still tasted dry and yucky.When he finally brought me my additional meat to put inside my now cold burger, he even said to me:"well I hope that now it's not TOO much for you ;) " - he tried to make a joke making me look greedy and hungry and thus complaining about the food. Seriously? It was just a normal-sized portion!!!!3.)I love Pulled Pork, I order it whenever I can and see it on the menu. So I have some experience in what an acceptable range of "okay Pulled Pork meat" comprises.I had ordered smoked Pulled Pork in Vienna two days ago and even prepare it myself sometimes so I know how it's supposed to be like, taste like and look like.Really really disappointed, we will not return, I think.In the end, when we told another waiter how disappointed we were about the food, he straight out confirmed that in the kitchen they were "just not working properly again because the kitchen Chef is on holiday and then they just don't care anymore".I am not sure about how to handle situations like this but you should display unity and loyalty concerning your staff, so not cool either..What just really bothers me is why the Ox restaurant is doing so poorly?I mean, if you do obviously not know how to prepare your signature dishes, and they really are nothing special or hard to make - just simple Cheeseburgers or Chicken wings or sandwiches, then why do you even put them on your menu? Your customers will choose out of anything that is on the menu, nobody asked for exactly these dishes.Seriously, Pulled Pork is one of the major major and most difficult disciplines in American Barbecue, there are world championships in smoking Pulled Pork - why put it even on the menu if you can only prepare it dried out in the oven?Why offer chicken wings if you did not even make your own seasoning for the last couple of years but rather bought them frozen as convenience food? Why even think about offering them, if you can't make them yourself?I just really do not like being messed with, I work to spend a good part of my salary on food and eating all over the world.I you want to sell me something as a restaurant in exchange for my money, then make your own food and prepare it yourself and if not - at least tell your customers.Be honest and do the best you can, try to be more flexible with seasonal things (Bärlauch, Spargel, Schwammerl, Wild) and please, stick to the food you know how to prepare. Your customers will love it.Try to invest in a reliable kitchen team first, the waiting staff can be as brilliant as always - they will have to deal with complaining customers and not their kitchen staff.
2. The Red Rooster
Overall Ratings
4 based on 14 reviews
Reviewed By martinbL7080FM
While living in Steyr I visited the place quite often. It is quite small and sometimes overcrowded. The atmosphere is very nice. The music is from 90' and earlier. Drinks have normal prices but If you hit it during the studentpub you will get drunk in a cheaper price. Not so many choices in Steyr so try it out.
Most Popular Contemporary food in Steyr, Upper Austria, Austria
3. das Ufer
Reviewed By Receptor1919
In einer tollen Atmosphäre mit modernen Touch als Café und Bar versteht es der Gastgeber mit exzellenten Speisen und Getränken einen zu verzaubern. Solche Cafés gibt es eher in GroÃstädten und es zeigt sich, dass dies auch in Steyr funktioniert. Insbesondere zum Brunchen ist es sehr gemütlich, da sehr viel los ist, unbedingt Tisch reservieren. Es lohnt sich vorbeizuschauen und auch die leckeren Limonaden zu kosten, sehr erfrischend.
Where to eat Central European food in Steyr: The Best Restaurants and Bars
