"Good Room Acoustics" Restaurants in Styria
Gerhard Fuchs has been inspiring on the top for years. Products from the region, but also from Friuli and Istria, form the basis for subtle, down-to-earth inspired courses. Great wine pairing by Christian Zach.
Gerhard Fuchs is shaping a new Styrian cuisine. Bratl, oven-baked liver and grammel dumplings are classics done to perfection. His Pata Negra pork from Leutschach with cheese noodles exudes international flair.
Mike Johann cooks Styrian cuisine in a mini-restaurant with a view beyond the horizon. A classic is the unstuffed goose liver with blunzen and tripe. The cellar offers 800 labels with vintage depth.
In the west of Graz, tavern cuisine made from regional produce comes in modern, thoroughly creative nuances and meets an extensive wine list that celebrates (not only) Styria. Beautiful guest garden!
Deep in southern Styria, the crispy Styrian chicken is served, of course, while the sole rolls with black salsify ragout are Mediterranean-inspired. And for dessert with a great vineyard view? Sour-cream fritters!
Tradition, sustainability and creativity go hand in hand, from which Andreas Krainer has developed his new Styrian cuisine with fine craftsmanship. Senior Hermann Krainer looks after the large wine cellar.
The traditional farmhouse harmonises with the modern glass cube extension. Much revolves around the farm's own Angus cattle, from which the most delicious menus are created - from nose to tail.
There are three gourmet menus to choose from: vegetarian, fish and meat-based. The local à la carte dishes always feature Mediterranean and Asian elements. Good wine list.
Regional classics meet Mediterranean-influenced dishes, and in addition to steaks, there is of course the fried chicken. Winemaker Wolfgang Maitz contributes fine wines. The vineyard view is the extra.
Nina Edler-Reisinger has taken over the kitchen with great skill. Beautiful ideas transform classics. Mediterranean flavours are also incorporated, such as scallops with saffron, Jerusalem artichokes, fennel and blood orange.
The panoramic view of the southern Styrian wine country is magnificent. The Austrian cuisine with modern ideas goes well with this. Tip: the "aufgesetzte Henn'" (with bread stuffing). Very good international wine selection.
In the light-flooded Swiss pine wood dining room, you can enjoy fine wines from the wine cellar, which David Fasching matches perfectly with the creative dishes. The homemade pastries are also a must.
The beautiful old veranda shines in new splendour, the fine wood on the walls and ceiling has historical flair. Regional cuisine with skilful craftsmanship is celebrated, the goose is a must.
Peter Troißinger knows how to combine local flavours with Mediterranean excursions to create sophisticated menus. His sister Anna selects the wines in the colourful dining room with great expertise.
Great location that tempts you to relax! The kitchen conjures up a four-course menu from regional products, and the sweet delicacies are a must. The wine selection is unbelievably extensive.
As the name suggests, game is the order of the day at this popular excursion restaurant. But Fabian Palz also knows how to spice up traditional cuisine. One example is the chicken breast with pear and bean vegetables.
In this modern hotel in the countryside, emphasis is placed on the best products from the volcanic region. The home-cured steaks and Sunday brunch are popular. Styrian wine list, deliberately with vintage depth.
Manuel Schwarze knows his way around restaurant classics such as Wiener schnitzel and cordon bleu. He also shows off his sophisticated skills with beetroot tartare with chickpeas and wasabi ice cream.
The restaurant has 100 years of history, 30 of which Christian Pfanner has been in charge of the kitchen. Styrian cuisine is held in high esteem in the stylishly renovated house - signature dish: Backhenderl.
The kitchen aims to recreate the taste of childhood, which is why the Wiener Schnitzel is baked in clarified butter. Dedicated cellar with a focus on Schilcherland, international bottles and distillates.