One of the goose highlights of two years ago, Steierstöckl has managed to completely overdo the goose this year. Instead of a “classic” Martinigansl it served a strange dish of a skinny goose leg, a few slices of goose breast, red cabbage mixed with berries and Maroni and a sophisticatedly spiced but extremely small potato dumpling. It also charged almost 40% more for it than a normal goose would cost elsewhere.
The meat was OK taste-wise, but not fresh in any way. Actually, the restaurant could easily keep it on the menu the whole year, so far it was from a typical November goose. To make the experience worse, however, Steierstöckl was also full of people (despite it being past 9pm), including unpleasantly looking members of some young fraternity group. The result was a noisy, messy and ultimately not very satisfying dinner.
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