| Location: | Donaufelderhof |
| Website: | https://www.donaufelderhof.com/ |
| Address: | Frohes-Schaffen-Weg 3, 1210 Wien |
| Status: | Open (last checked on 1 November 2025) |
| Eaten: | "Ungarische Weidegans," two ¼ Sturm |
I remember Donaufelderhof from the time it was located on the Donaufelderstrasse (what a surprise), halfway between Kagran and Floridsdorf. In the dark days of COVID, it offered, like many other restaurants at that time, a take-home goose, which I quite liked, only having complained about its rather small size.
Due to a huge construction near its previous location, the restaurant had to move to the 21st district, and although it is probably even easier reachable now than before, its location feels like the end of the world. With Kleingartenverein (allotment association) houses all around, the restaurant appears to be stuck serving the needs of the locals while staying away from civilization. While nearly full at 19:00, around 21:00 Donaufelderhof was almost deserted apart from a couple of still occupied tables. At 21:15, the restaurant’s own dog walked methodically from table to table, checking the floor for leftovers (vacuum cleaning, as someone cleverly pointed out). At 21:30, the waiter started to stack the chairs on the tables, sending everyone a clear signal that the dinner was over.
The only thing that was similar between the goose I warmed up at home back in 2020 and the goose I received on a plate today was the size. The portions remain small, with the potato dumpling looking like a giant ball next to the pitiful roasted bird. The cook clearly tried his best to make the dish aesthetically pleasant and sophisticated, but unfortunately failed from a gustatory perspective. A noble attempt to prepare a piece of goose breast “medium” and then serve it sliced resulted in tough, flavorless meat, which could only be enjoyed with the cabbage and plenty of sauce. While the red cabbage was of the most generic sort, I found the sauce quite good, one of the two successes of the dish.
Most likely, the leg had been prepared separately, for it was much juicier and had a better taste. Sadly, it also had a disproportional amount of fat and very little meat. Usually, restaurants serving goose legs leave a generous part of thigh in addition to the drumstick, but Donaufelderhof had probably decided that the breast slices would be enough and cut off the tasty thigh meat altogether.
Despite all that, the restaurant did score one other success by serving intact fresh berries instead of the customary cranberry/lingonberry jam. Having retained their tartness, the berries provided a nice contrast to the rest of the dish. Which was, all in all, a bit below average.