"Austrian Cuisine" Restaurants in Austria

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!

Each course is a precisely composed revelation of exciting product worlds, fine aromas and harmonious textures. Plus bread and cheese trolley. Great wine list. An exceptional overall experience.

For Gerhard Fuchs, perfect craftsmanship is the basic prerequisite for his formidable regional cuisine with a view beyond the horizon. The wine accompaniment is a pleasure for those who like to explore.

Carabinero. Jabugo. Escabeche. Juan Amador, who now also works as a painter, regularly lets his Spanish roots shine through. The ambience in the vaulted cellar is a little outdated.

Hannes Müller is one of the greats in Carinthia. His cuisine combines the best regional products with a creative twist. It is accompanied by top wines, sparkling teas, verjus and homemade kombucha.

Each dish is a harmonious composition in perfect harmony: scallops with Roscoff onions, chicken skin and XO sauce become a melody of flavors. One of the top addresses in Lower Austria.

At Stüva, international impulses meet Parth's precise craftsmanship: a gourmet menu full of focused flavors, elegant depth and a cuisine that speaks with its own confident voice.

One of the essential addresses for local cuisine. Thanks to the Istrian "outpost", wild-caught fish is added to the garden vegetables on the open flame, which Alain Weissgerber manages masterfully.

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.

Harald Irka not only demonstrates great craftsmanship, he also has a keen sense for surprising combinations. The Wirtshaus am Pfarrhof is new. Excellent wine accompaniment!

The Almhof has so much elegant style full of individual charm that it is a real pleasure. So does the food: "Austrian trattoria" with classics and wonderful rediscoveries.

The Grabmers are simply jack-of-all-trades, warm hosts and play the whole culinary keyboard: superb wines, home cooking, fine dining, a magical guest garden, cookbooks - it's all there.

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.

It’s not every day that the value of a wine cellar jumps from that of a mid-range car to that of a Rolls-Royce overnight. That’s exactly what happened in mid-May in Langenlebarn, when owner Johannes Praskac posted the new wine list for the restaurant “Das Wolf.” The 27-year-old junior manager of the Tulln-based clan—known for plants and garden design—handles not only marketing and the planning of exclusive private gardens but also the restaurant, which his father, Wolfgang, chose to buy in 2011 rather than let the family’s traditional pub fall into the hands of real estate developers. After a turbulent financial history, the Praskacs now run the restaurant themselves. A dual leadership in the kitchen was initially announced in May, but things have since taken a different turn. They found a chef with ties to the region in Mark Lukaseder. Previously, he was in charge of the gourmet cuisine at Toni Mörwald’s flagship restaurant in Feuersbrunn. At “Das Wolf,” they immediately decided to do away with the previous “set menu” requirement and switch to basic Austrian ingredients. The paprika-infused premium fish soup is poured over raw pikeperch cubes that have been warmed only under a heat lamp. A fresh, summery appetizer: tagliata of XO Beef with arugula and Parmesan in a balsamic vinaigrette. A must-try is one of Lukaseder’s signature dishes: wonderfully tender, highly aromatic beef tongue—again from XO Beef—served as a roll with arugula and horseradish mayonnaise in a pumpkin seed oil emulsion. Free-range chicken—a rarity from local farms—is served as breast and a crispy fried drumstick with “Mais3”—sweet corn cream, popped corn, and corn kernels. Unpretentious country-style cuisine made with the finest ingredients. But it’s the wine—see above—that truly amazes. For one thing, the wine list has always been exceptionally vintage-focused—especially for those winemakers for whom Praskac has designed gardens in the past. See Hirtzberger, Tement, Lackner-Tinnacher, Ott, and others. There’s a special connection to Schloss Gobelsburg—Johannes Praskac is in a relationship with the winery’s daughter, Anna Moosbrugger. And then came the moment when the collection of a wine-collector friend was stored in the brick cellar—once the village disco. Bordeaux fans are sure to be delighted by individual bottles ranging from Lafite to Lafleur. Burgundy connoisseurs might be even more thrilled—Perrot-Minot, Prieuré Roch, Tino Kuban—you name it. Plus all sorts of wines from Sine Qua Non; even the rare U.S. Chardonnay Aubert is represented. And no one has to drive—it’s just a thirty-second walk to the ÖBB train stop.

Akami tuna from the Binchotan grill and other fine ideas form Patrick Müller's menu at Alps & Ocean. Rainer Müller also has wine ideas that are precise rather than pretentious. Grandiose wine list.

Few places combine flair, coziness, modernity and coolness as well as the Hirschen. A magical place with exceptionally good food from easy lunch to dinner. Raphaela and Jonathan work their magic.

Where everything fits: Ambience and access to the region's top products are one thing, Veronika and Uwe Machreich's talent - as hostess and chef - is another. A hill full of culinary delights!

Here, you'll be reluctant to give up your place in the sun to get back on the slopes. Caviar and oysters, sashimi - but also pasta, chops or classic cream goulash? Tip: fondue variations!

In the Gourmetstüberl, Armin and Alexander Gründler show their signature style: bold, precise, deeply rooted. Regional ingredients are transformed into elegant menus, accompanied by Caroline Gründler's fine wines.