"Accommodation" Restaurants in Styria
The revitalized historic house is Harald Irka's stylish stage. His blend of skillful classical craftsmanship and pointedly modern combinations is magnificent: always inspiring.
Stefan Eder calls his cuisine "regional-global cuisine". He combines healthy, mostly regional ingredients with flavours from the big, wide world. He also serves forgotten local dishes.
Richard Rauch has long been a guarantor of innovative fine dining. The products of the region take center stage. The menu, which focuses entirely on pork, is exciting. Top wine advice.
Christoph Mandl has settled in well. With great skill, he demonstrates his special flair for surprising combinations without trying to put on a show. Great class: the wines from his own estate.
Spectacular menu by Alexander Posch, who uses it to fill an entire room in "Chef's Table" style. The outstanding patisserie by Jan Eggers and the wine gems underline the extraordinary.
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.
Patrick Faist never runs out of ideas. The products of his surroundings set the tone – resulting in dishes that perfectly combine the down-to-earth with creative modernity. Great wines.
An iconic inn. Much of the produce is home-grown, more than 500 plants and herbs in total. On Thursdays they serve refined meat from their own butchery, Fridays are fish day. Great wine cellar.
Richard Rauch revives gastronomic childhood memories in the inn - of course, creative ideas are always incorporated. The in-house free-range pork from the charcoal grill is always a treat.
The restaurant's own woolly pig plays an important role in Daniel Weißer's refined regional cuisine, as do beef and dry-aged organic chicken, sometimes mixed with Asian flavours. Very good own wines.
Marine treasures such as sea urchins from the Faroe Islands, hand-dived scallops and wild-caught turbot are the flavour powerhouses of Harald Irka's new range. With an exciting non-alcoholic accompaniment.
Culinary playfulness, great craftsmanship and a global touch come together very harmoniously at Manuel Liepert. The wine list is extensive; the zero-alcohol alternatives are also exciting.
Luis Thaller is all about the produce. In his dishes, he concentrates on a few ingredients, from which he gets as much as possible for his gourmet menus with four to seven courses. Top wine list!
Produce from the Styrian Almenland form the basis, to which Stefan Eder adds a touch of Asia, America and New Zealand in his fine-dining menus. Tip: the chocolates from Eveline Wild.
A breath of fresh air from the younger generation: Anna Sattler and her partner Thomas Ferrand delight guests with their expert wine service. Anna's brother Markus shines with the modern, top-class gourmet menus.
In the cosy, rustic castle ambience, there is plenty of room for sophisticated, aromatic regional cuisine, with fish, game and lamb dishes being popular. They are accompanied by wines from the historic cellar.
Georg Stückelberger provides delicious natural cuisine at the wellness hotel in the Almenland. The vegetarian and vegan options are also attractive. The spectacular 6.5-metre-high "Tresor" holds 8000 wines.
Didi Dorner's surprise menus have long been known beyond the city limits - and rightly so: with a casual hand, he creates dishes in the evening that are full of detail and yet not overloaded.
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.