Today I’m taking you to Austria’s first 3-star Michelin restaurant, Amador.
The chef and owner is Juan Amador.
I’ve been here several times before, but this time I made a full review of it.
So let’s head to Vienna, and visit AMADOR!
Brick in the wall recipe:
https://www.falstaff.com/ch/rezepte/kochen/brick-in-the-wall
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Follow my journey on instagram: https://www.instagram.com/alexandertheguest
My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission – to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
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Check out my Michelin Starred restaurant:
https://www.instagram.com/42restaurant/
tags
amador, juan amador, austria, vienna, 3 michelin star, restaurant review, alexander the guest
37 Comments
Is michelin true?
There are stories that michelin is bought, example Singapore and California
How drunk are you after dinner?
wine list on a tablet is a no go
Alex what was that wine you had with the final desert? It looks like a sherry, or perhaps a well aged sauternes?
The accent of this man speaking broken English is competing with the shrieking floor. Being a true conaisseur he might engage a voice trained actor for serving us a real Gesamtkunstwerk (= an entire whole work of art).
Even though a tablet costs more than a paper menu I feel it just cheapens the experience somehow? You expect a beautiful hard cover menu with a lovely font when you visit a fine dining restaurant, no? That tablet menu reminds me of when I go to the doctors or something 😭
Zu teuer für dieses Essen. Genau deswegen gehe ich dort niemals hin, auch wenn ich das nötige Kleingeld habe. Gibt bessere Schmuckstücke.
Alex have you ever gone to Korea and/or tried Korean beef? I've never had it and want to know it it's worth the hype like Japanese beef is. I've had wagyu a few times both there and in the US and liked it a lot, it's a bit lower than your general fare but Oumi Beef Kobe Beef Yakiniku Meat Soul – Kyoto was great when I went to it and their recommended comparison set was an amazing experience. The differences between the beef from Kobe, Ōmi, and Matsusaka prefectures was shockingly large, the same cut with the same sauce would had wildly different taste and texture.
Austria doesn't apprechiate any high society or rich PPL locations that exclude anyone
– 3 Stars is NOT an Upgrade for "Red Vienna", it's a Sad Downgrade.
Every Chef is supposed to cook for everyone or can go back to the crappy German rich guys fog-hole, he crawled out of. Every Proud, Great Austrian Chef(and there are many) even Refuse Michelin Stars. (I bet the food there is shi for Austrian Grandma standards, that's why it's empty)
Noone here supports Elitism, so pls stay at home yourself next time, with your weird Putinesque rethorics, and get your own slaves, sorry "waiters" in your own country. THY
It's interesting that you reviewed Amador! They have been in the news recently because apparently the restaurant has been ordered to pay 1,700 euros in damages because a wheelchair user and his wife had to cancel their visit because the toilet facilities were not barrier-free.
Interior design is hideous
Let me try to make a constructive criticism of the location: (my feelings)
Overall impression of the restaurant (inside):
Dining room for birthday or Christmas parties with three-course menu for rent
Tables: The round tables look very dominant and large, one or two people look very lost on these tables.
You get the feeling that when the dining room is full, more people will be added to your table.
You can also see this very clearly in the body language of this restaurant critic, who always adopts a dismissive posture when a waiter or the sommelier comes to him, instead of an inviting open body language.
The round table shape continues the semi-circular ceiling shape and thus one is visually always on the way to find an end in the room or on the table.
A feng shui expert is desperately needed here to clearly define the end and energy points of the room and place them with visual aids.
Chairs: The chairs give the visual impression of a hairdressing salon.
The chairs and the tables stand on round red velvet carpets which in turn lead the eyes into endless restlessness.
Sideboard: The red and white sidecar may fit in with the overall furnishings for practical or visual reasons, but their large visible plastic wheels more than ruin the overall impression.
Lighting: Room lighting that you would find in any cellar bar. The room lighting conveys the feeling that the staff always want to see you so that they can interpret your every movement and react to it. There is no feeling of well-being.
Art: The room with its semi-circular ceiling and bricks is clearly the art here. Anything that distracts from this beautiful room (such as the dominant tables or the red round carpets) only leads to discomfort and unease.
The dominant lampshades and the abstract painting (as beautiful as it may be) create a lot of unrest.
The emphasis should be on art with understatement, expressive but only recognizable at second glance.
The flickering tea lights in the red glass in the background are terribly and randomly placed, they give a party cellar or graveyard feel.
This whole concept with the round lines is totally wrong in my opinion as the room already has a semi-circular shape and any other round shape such as table, chair and carpet fights the room.
The round shapes visually pull the ceiling down a lot.
It's as if round tables were standing in a submarine, always sticking out too far into the corridor and you're constantly bumping your head.
which is a shame because the food presentations were magnificent works of art made of colors and different materials of dishes and food consistencies.
Except for the plastic or glass ice cubes that looked like children's toys to me in the video, I was absolutely thrilled with the choice of colors and materials of the dishes for the respective courses.
I could go on for hours about the restaurant's decor, but that's enough and I'll pass on this criticism free of charge to Señor Amador who, with his inexhaustible inspiration and creative compositions, has apparently succeeded in totally distracting the judges from the unsuccessful location and rightly deserves every prize.
Yours sincerely, J.Rem
No No.. Apfelstrudel without raisins is a big No Go….
da hauts man beidl aufd seitn
I guess if you want to test miniscule portions manufactured in a laboratory this is just fine!
Well, great kitchen but ambience not that of a 3 star restaurant, sorry.
Thank you Alexander. I am new to this channel and i really want to see a review of the legendary Albert Adria (brother of Ferran Adrià, El bulli)
Riesling 2025 ????? Not harvest yet!!!
I saw a happy man, really enjoying his food
I hate this autotranslate *****, these days i need to switch the sound to original on almost every 2. Video, and the DUB is not even good.
According to the UN website, 1040 people die from hunger every hour, that means during this video about 300 people died from hunger while this pompous plonker spent thousands on his own selfish greed.
Hut ab, Herr Kelz
Why you have to mention you were in Saudi and you saw more shooting stars than minds ?
This was one of your best videos! All I would ask. Stick to this style over the longer style. Please. Also, since it seemes to be the style to say what you ate while watching, I ate a Trader Joe's Garlic and Pesto pizza
So 375 for a couple of small portions of food and a lot of foam a waste of money if you ask me
Helpful video
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جميلة استراليا ❤
This looks like a place for posers. There are much better and more authentic austrian restaurants for sure
Menus on tablets make me angry…. why did they do that
Umami flavour… really … how😂 original
the chef has crazy aura
Alexander The Guest was my first channel about restaurant and food industry, that i started to watch regularly. I love absolutely everything about all videos: the presenter, the story, the information and super professional production. And after that, when i was introduced to the best (in my experience), i can't watch any other reviews…just can't) i don't like them in advance hahah) So, thank you very much for being the best in your niche!
As a simple layman, I'll just never understand the current obsession with foam. In my observation, the more expensive the dish, the more foam it contains. What's the big deal with foam?
Ferhat Döner is missing
So after 375€ down the drain you will still feel hungry? strong