Altia by Urrechu

The newly designed restaurant on the 57th floor of the Meliá Hotel (the view is stunning!) is run from afar by Basque chef Iñigo Urrechu. Some of the dishes have a Spanish feel to them.

Homepage poetry at its best. "Where culinary delights meet lifestyle." Promotions for the new restaurant in the DC Tower. It was once called "57" after the floor. Now, "curated by top chef Iñigo Urrechu, new standards" are to be set. He is Basque, once trained with three-star chef Martín Berasategui and built up a gastronomic empire from Madrid to Jakarta - partly in cooperation with the Meliá hotel group. This is also the case in Vienna at the current "Altia". Those who are lured upstairs by the high-speed elevator experience their first surprise with the wines, which are often chosen in advance. For example, of those that are not "off", the Chardonnay Leithakalk from Kollwentz - 27 euros from the farm, 145 euros here? The multiplication factor: 5.37. On to the food. All sorts of things make exciting reading. Tuna tartare, edamame, avocado and beluga caviar for 24 euros. The practically unseasoned mixture - the soybeans look like an attempt to reduce the fish content - is indeed thickly covered with caviar-like globules. Certainly not caviar, certainly not beluga. Although the staff insist it is. Research into the doughy consistency leads to the surrogate "Belugart" made from seaweed. The "Carabinero rice" is then full of flavor, the somewhat very soft rice delights with a dense crustacean taste (36 euros). Cod with a tomato mixture dubiously declared as "pil pil sauce" resembles a ready meal (30 euros). And for the consistency of the "goose cannelloni with pork knuckle", the Viennese idiom has the word "Gatsch" in store. Iñigo Urrechu is said to have been present at the opening. Perhaps he should drop by again from time to time.