With the Entrecôte Strindberg, our kitchen team pays homage to the legendary Alfred Walterspiel. Mr. Walterspiel, who used to be the General Manager and Executive Chef at the Hotel Vier Jahreszeiten, developed the preparation method himself here at the hotel. He included the recipe in his cookbook “Meine Kunst in Küche und Restaurant” (My Art in Kitchen and Restaurant), which he published himself in 1952. He wrote this about the recipe: “I prefer this preparation method to any other, not because I created it myself but, if you follow my instructions carefully, it will please the gourmet the most.”
The new Entrecôte Strindberg impresses with its contemporary and modern preparation method. Instead of coating the meat with mustard, it wins you over with its tasty mustard-shallot-crust which preserves the succulence of the meat perfectly. The heifer meat adds to it with its own unique flavour. This dish is served with traditional entrecôte side dishes including green beans and potato gratin.