"Beer Selection" Restaurants in Austria
Hubert Wallner's fine dining menu is of the highest standard and he always knows how to create new surprises. The wine cellar has an international format. Great view of the lake.
Everyone now cooks regionally and with ingredients from wild harvesting. Josef Floh has been doing this for ages - and it's exceptionally delicious. The more minimalist he prepares rarities from the field, the more fun the expert has.
Home-smoked sturgeon and roast onion are no contradiction at Veronika and Uwe Machreich. The pub cuisine is as devoted as the evening "grand opera" - but always very relaxed.
Cosmopolitan, Francophile, top-quality products from the region: Sascha Kemmerer and his team have been perfecting this recipe for success for over ten years. Don't miss the events: Alpine Spring, Summer Festival, "Sascha & Friends"!
<p>Herzlich Willkommen in Gründlers Genießerhotel, der ersten Adresse für leiblichen Genuss mit gehobener Kulinarik, bodenständigen Gaumenfreuden und herrlichen Wohlfühlnächten in einer der schönsten Regionen Tirols, dem Achensee. Ist das nicht Grund genug? In unserem Kulinarikhotel Alpin haben Sie die Wahl zwischen bodenständigem Genießerwirtshaus oder gehobener Gourmetküche!</p> <p>Sommer wie Winter erleben Sie einen ganz besonderen Urlaub mit charmanter Tiroler Gastfreundschaft in einer großartigen Berg- und Wasserwelt. Kulinarik und Natur, das ist eine wunderbare Kombination für gelungene Ferien…</p> <p>Im Lexikon für Feinschmecker ist’s nachzuschlagen, unsere köstlichen Gerichte bewirken ein wahres Feuerwerk an sinnlicher Inspiration! Im Gourmetstüberl verwöhnen wir Sie aus unserer Haubenküche mit Kreativität und geschmacklicher Eleganz, die Menüs sind aufwändig kreiert dazu edle Weine und kompetenter Service – auch die anspruchsvollsten Genießer kommen hier auf Ihre Kosten…</p> <p>Es muss nicht immer das Höchste sein, wer’s lieber bodenständig mag ist im Genießerwirtshaus gut aufgehoben. Feine Gerichte mit regionalem Einfluss, zubereitet mit vorwiegend heimischen Produkten so auch Wild aus der Karwendelregion oder edlen Fisch aus den glasklaren Gewässern kommen auf den Teller. Veredelt wird Ihr Aufenthalt im 4-Sterne-Kulinarikhotel Alpin mit einem fürstlichen Frühstücksbuffet… Die Bewegung an der frischen Luft macht natürlich auch Appetit und da kommen wir wieder ins Spiel – bestens vorbereitet sorgen wir uns um Ihr Wohlbefinden aber zuvor entspannen Sie noch im Saunabereich »Alpinaria«…</p> <p>Wir freuen uns sehr, Ihre Gastgeber sein zu dürfen, <br /><em>Ihre Familie Gründler und Mitarbeiter</em></p>
Andreas Herbst's gourmet restaurant has become a gastronomic highlight of the region. It is the ideal place for his alpine cuisine, which he combines with creativity rooted in his homeland.
The ambience is reminiscent of a rustic ski lodge, but the cuisine exudes great class. Dominik Utassy, formerly of Tantris in Munich, demonstrates his international stature. There is a wine selection to match.
When Michael Müller tackles something, it becomes a success. He brews beer, sells wine glasses and is the first choice for wine rounds. With chef Andreas Zika, he has brought in a pearl. Super Iberian gourmet cuisine.
When Franziska Hiller swings the cooking spoon, the result is always wonderful: based on the rules of Hildegard von Bingen, the focus here is on naturalness - a top investment.
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.
Top-quality regional delicacies in a classy ambience: Head chef Sascha Kemmerer uses regional ingredients to create Alpine delicacies, and he lets the schnitzel sizzle in barrel butter - delicious!
Peneder, a specialist in fire doors, also has a company restaurant that is open to guests in the evenings. Chef Robert Bauer is passionate about cooking. Excellent and understandable cuisine.
Those who try the independently interpreted Tyrolean creations here will be cooked for by TV chef Alexander Fankhauser. The well-stocked wine list complements his sophisticated, fine cuisine.
Whoever says Afiesl must also say Bergergut, bread and specialty. The gastronomic idyll that Eva-Maria Pürmayer and Thomas Hofer have created here is astonishing. High gastronomic art, good beers.
Bernhard Gruber has enriched the established gourmet address with his wit. As a scout, he seeks out top local products and showcases them brilliantly. Tip: "Neues Backhaus" menu at a fixed price.
The word "alpine" is omnipresent here: in the ambience of the Small Luxury Hotel, in the kitchen with ingredients ranging from local game to alpine herbs. Barbecuing with the Big Green Egg is a new feature.
Maria and Roman Mailänder are passionate hosts and, together with chef Alexander Rettenbacher, create an oasis of pleasure. Traditional, often unusual (currywurst with catfish), always very good.
You can find almost anything here, just nothing ordinary. Poached oysters make you feel all sausagey, followed by fried duck liver and to finish, caramelised Kaiserschmarren with Tahitian vanilla ice cream.
The Weitmoser organic beef is always at the centre of the cuisine: as tartare or grilled, as juicy ham or boiled beef. It is accompanied by game, fish from Gastein waters and vegetarian dishes.
The cuisine makes use of the treasures of the surrounding area: Fish from the Danube and the Waldviertel, wine and game from the Wachau, vegetables from the garden. And voilà: modern inn cuisine with its finger on the pulse.