Benjamin Buxbaum has Heiligenkreuzerhof-Grätzel under control. His "Buxbaum" is located in the courtyard. In 2024, he took over Robert Hollmann's boutique hotel. And now the former bistro "Boxwood" has been given the subtitle "The Art of Steak". Buxbaum came up with the idea together with his uncle Alexander Schütz. He is CEO of the "C-Quadrat" group, steak connoisseur, collector of fine wines and now half-partner of his nephew. The "Josper" grill, meat ageing cabinet and new furniture were purchased - only the ingenious Christian Lacroix wallpaper remained. Anyone who now opens the wine list may have to gasp for breath. After a section of almost 150 wines in the "usual" price segment, you come across five vintages of "Petrus", six "Cheval Blanc", five "Romanée Conti", legendary US wines and so on. The final goal is 600 top wines, brought in by wine manager Jason Turner, who looks after the cellar at Schütz's wine company Elysium Rare Wines. Thanks to "Coravin", Dom Pérignon and Mondavi's "To Kalon" are available by the glass. And the steaks? The majority of the premium cuts bear the highest US seal of quality, "USDA Prime". The rest comes from local organic farms. A little cross-tasting shows that Austrian steaks are in no way inferior to US beef in terms of taste, the domestic meat is more intense, the US meat has the tenderness typical of corn-fed beef. The large cuts on the bone have also been available since the end of September. Just as important: the excellent beef is grilled to perfection here - accompanied by a handful of fine side dishes. Beforehand, you can get in the mood with red prawns or yellowfin tartare. The "Boxwood" has taken pole position in the rating of the nation's steakhouses.
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