"Accommodation" Restaurants in Salzburg
At the heart of the culinary experience is Andreas Döllerer's "Cuisine Alpine". Here he perfectly combines culinary art and alpine flavors to create a journey through the nature, mountains and lakes of Salzburg. Top!
The Obauers are a fixed star in the culinary firmament. Rudi's cuisine is inspired by passion, world flavors and the best local produce. Grandiose! Karl, Berthold and Geli Obauer are perfect hosts.
The historic inn offers a unique culinary experience. The kitchen serves creative alpine cuisine made from the best regional ingredients, such as chamois sausage with truffle and alpine butter lard.
From Winkler's "herb kingdom" comes an alpine gourmet cuisine that is characterized by its deep connection to nature and the masterful use of wild herbs from the surrounding area. Simply delicious.
Under the iconic glass dome with a view of Salzburg, you can dine on delicious dishes from the kitchen of chef Simon Wagner. He cooks imaginatively, with precise craftsmanship and excellent products. Exclusive menus.
Alpine cuisine at a very high level. Not only do the first-class products come from the Lungau mountains, but also many an inspiration. Josef Steffner's cuisine is 100% Lungau, 100% authentic.
Andreas Herbst stands for modern, alpine, regional cuisine with high standards. "Nose to tail" and local food are his inspiration, his culinary talent the key to great success.
The name stands for the lake, the water around the estate. The fact that you can eat very good Japanese food here is thanks to sushi masters, but also to the creativity of the owners. Far Eastern, delicious and good.
Silva means forest in Latin, and "taste the forest" describes what the kitchen conjures up. Every dish is inspired by nature, the taste and smell of the forest are present. There is also game.
The cuisine of chef Michiel Vandenberg and his team combines Salzburg down-to-earthness with international sophistication. Alpine meets sea, every dish tells a story.
The culinary offering is a symphony of regional, authentic Austrian cuisine with international accents and a focus on the Salzkammergut region. The location and wine list are breathtaking.
Franz Meilinger combines Austrian tavern cuisine with Alpine, contemporary natural cuisine and the slow food philosophy. The result: great, creative dishes made from regional ingredients.
The Wirtshaus is the down-to-earth foundation with traditional Salzburg and Austrian dishes as well as classics of local cuisine. The atmosphere is uncomplicated, warm and cozy.
Knowing where it comes from is the maxim of head chef Florian Huber. The Lammertal and the Tennengau not only provide him with ancient cooking techniques, but also almost all the products for his creative cuisine.
Gourmet restaurant, but casual. Fine dining, food sharing, a touch of Asia - that's all part of the program: a regional menu from the mountains shows what can be prepared from beets and turnips.
If you are looking for good food in the center of Schwarzach im Pongau, you will find all kinds of pubs, bars and snack bars. The supply situation is no different in other nearby communities down in the valley. The only chance - a few bends up to picturesque St. Veit with its magnificent market square, grocery store, various refreshment stops and a quasi-new old inn. Vitus Winkler, widely known for his gourmet restaurant "Kräuterreich", built his outwardly modern hotel around a restaurant that his grandmother had opened in 1928 as part of a café and guesthouse. For a long time, the historic Zirbenstube was used to cater for hotel guests, and Winkler served his menus in the conservatory. The relocation of the "Kräuterreich" to a new area prompted the historic parlor and the reconstructed black parlor with its extravagant coal-black furniture to be declared a "tavern". With a partly "normal" offer. So you can stop here for beef soup, mushroom goulash (from Flachgau organic mushrooms) or cordon bleu (from Fritztal free-range pork) as well as for something more elaborate. Even the place setting is striking: Herb spread, often a pale convenience spread, is a deep green delicacy here. Calf's liver parfait comes with port wine cherries, cocoa earth, meadowsweet and buttermilk-herb emulsion. The "Alpine Bouillabaisse" is a powerful, paprika-infused broth with plenty of salmon trout, Alpine prawns and fennel pockets. Original: an interpretation of the club sandwich with beet focaccia, lots of herbs and pastrami, of course. And a must, if available: Cranberry dumplings.
The Rosewood’s lakeside terrace is – alongside the Schloss Restaurant – the place to be for a relaxing meal. On the menu: a selection of freshwater and seafood dishes, plus Atterox, schnitzel or chestnut gnocchi.
Wonderful views of the lake and Hermann Poll's cuisine, which is based on the classics but with a modern twist. Plus charming wine advice that signals to you: I want to stay here.
The Brüggler family and the Erbhof are a fine combination. Father Josef and daughter Sonja cook classic, traditional, creative and delicious dishes. From beef tongue to the best fish dishes - very good.
The restaurant's cuisine is inspired by the elements of willow, water, earth, fire and nectar. It is cooked with an unmistakable signature, using the best of the surroundings and the global world of flavors.