"Beer Selection" Restaurants in Salzburg
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 finest, timeless regional classics are served in a historic setting. The star of the ingredients is the Weitmoser beef, which comes in many forms. All staged by Stefan Viehauser.
The culinary treasures presented by Roman Mailänder and chef Alexander Rettenbacher come from the region and the world. Tradition meets the new. A new menu every month!
Passion, time and ideas are at the heart of the kitchen philosophy. Alpine delights are combined with southern flavors to create a special culinary experience - from schnitzel to scallops.
Andrea and Robert Rübsam have traveled far and wide and have cooked in big houses. Now the innkeeper in St. Jakob is their place of cooking. What goes on the chalkboard depends on what the producers deliver.
Culinary trends meet restaurant cuisine. Good taste is the most important ingredient in Lukas Hagenhofer's kitchen. Braised pastry with fregola sarda or a composed culinary journey? It's all good.
The relaunch of the design has done well. And you can enjoy hearty cuisine with strong aromas, such as the porchetta that has been braised for hours, in a beautiful ambience. Italian-Salzburg indulgence with lots of flavor.
In the heart of St. Gilgen, the best local inn cuisine made from regional ingredients is served. The Tritscher family are passionate hosts and pay attention to quality inn culture.
The young tenant couple want to combine the old Schlössl tradition with modernity. They also do this in the kitchen. The menu includes good classics, Tyrolean Schlutzkrapfen and truffle gnocchi.
Traditional, modern Alpine cuisine with a strong regional touch. The kitchen team attaches great importance to fresh ingredients from the Pinzgau region and takes guests on a culinary journey of discovery.
At Schwaigerhofenberg, you can enjoy the view and Michael Oberreiter's cuisine. From Sunday roasts to the "Mund.Art" creative menu with new interpretations, everything is good. Tip: giblet gourmet weeks.
Regional cuisine of the best quality, an uncomplicated atmosphere and a varied and interesting menu in the restaurant: from classic, very good steaks to special vegetarian delights and pizza.
Hospitality and culinary art have a long tradition, what is new is the beer culture. Stiegl beer has been served here since last year, and it fits perfectly with the setting and the wide variety of dishes.
For the Gensbichler family, hospitality and excellent cuisine are the best ingredients for a successful inn. They serve Alpine-inspired dishes prepared with seasonal, regional ingredients.
Where shoes were once made, today they cook very well and with the best kitchen craftsmanship. Everything revolves around steaks and their side dishes. But the starters and veggie tracks are also very good.
Wonderful house with more than 170 years of history. Hospitality and regulars' tables are still cultivated here. Game - from venison stew to game burgers - is popular in season.
No alpine hut like any other. And this is not only due to the inviting ambience with lots of wood and glass, but above all to the fine cuisine, which skillfully combines Alpine and international dishes. Simply delicious!
René Fichtner serves excellent cuisine in the classically elegant parlor. Tasty traditional dishes and fine, seasonal fare with ingredients from the region are served.
The variety of beers - from the regular Stiegl brand to Pinzga beer - is accompanied by spicy beer cheese from Pinzgau, fish from Zauchensee and traditional delicacies. Special beer tastings.
The mainstream is at home elsewhere, the Fuxn is a lifestyle with fine taste. And this comes from the Bavarian-Austrian region and with ingredients from small, local producers.