"Barrier-free" Restaurants in Styria
Fine dining in a class of its own, based on the finest ingredients. Head chef Dominik Utassy knows his craft and sets creative milestones, while his wife Eva recommends the right wines to go with them.
The Art Nouveau castle exudes a noble elegance. Martin Steinkellner has a sensitive hand for refined courses with regional ingredients and herbs, and Maître Antony's cheeses are an experience.
Junior Hans-Peter Fink has now taken over as head chef. You can taste his training in top international restaurants on every plate. His wife Nina skillfully selects from 400 wines.
In the evening, Norbert Thaller delights with sophisticated regional cuisine: sophisticated, modern, but always with a focus on local roots. He sources the produce from his garden or the surrounding area.
There are two changing surprise menus to choose from - and then it's best to sit back and let Philipp Dyczek work his magic, because the results are consistently creative and of a high standard.
Florian Wörgötter offers a bold, elaborate fine dining menu. The pre-rigor salmon, for example, comes as sashimi with mandarin and melon. The wine list also offers exciting options.
Sustainable, local produce is used to create sophisticated classics in natural cuisine. Fresh herbs come from the hotel's own garden, the wines from the hotel's own vineyard in southern Styria.
Immerse yourself in a special experience. The kitchen places great value on the best regional produce, much of which is home-grown. The veal brisket is a top choice, and the tender steak goes well with a puntarelle and chervil root salad.
Daniel Weißer cooks down-to-earth with meat from his own wool pigs and many Vulkanland products. There are also fine dining menus. Good wines Haus-Gut. One of the top wine lists in Styria.
The cuisine favors seasonal, regional products and plays with a distinct variety of flavors, whether fish, beef, lamb or game. The multi-course business lunch is also a highlight.
Southern Styrian flair with lots of wood, glass and a dream view. The menu offers a wide range: Styrian tapas, fried chicken, Blunzen spring rolls and monkfish with parmesan soufflé. Top wine cellar.
Cosmopolitanism, regionality and creativity come together at a high level at Andreas Krainer. The "feiaKUCHL", a barbecue session under the apple tree, is also popular. Great wine cellar!
At the Kunsthotel, Peter Troißinger Jr. delights guests with a wealth of ideas for his home-style, finely balanced cuisine with a Mediterranean twist. His sister Anna takes care of the good wine accompaniment.
Nina Edler-Reisinger - the daughter of the house - knows how to combine restaurant cuisine and casual dining. Austrian classics are refined with good ideas. For example: spinach dumplings with Parmesan espuma.
The Wassermann restaurant is being redesigned at the time of going to press - it will be interesting to see whether fine dining remains the focus. The romantic lake view from the elevated terrace will certainly remain!
The steak institution's flagship restaurant in the beautiful old building with its fantastic courtyard garden not only grills classics - the signature cuts of the house are also waiting to be tried.
Daniel Rauter serves down-to-earth cuisine with creative touches. One example is the potato dumplings with green spelt and hay broth. Extensive wine list, with a focus on winemaker Hannes Sabathi.
The fantastic natural surroundings not only characterize the scenery, but also the cuisine. The power of regional foods creates a light line with sophistication. Exciting, walk-in wine cellar.
There’s nothing old-fashioned about this place. The Alpine Guesthouse promises an “ARXperience” in culinary terms too. For guests from outside the hotel, we recommend the surprise menu, “the very best of our kitchen”.
The spectacular view could almost distract you from the dishes, but that would be a mistake, because the kitchen operates creatively and at a high level between pub and modern creative cuisine.