"Beer Selection" Restaurants in Upper Austria
At the city limits above the fog line, Manuel Grabner's cooking is borderline brilliant. Fine dining at its own level, but with room for classics too. And you can also be sure of that: Wine excellence.
The concept of focusing on the culinary triad of Austria, Spain and Portugal was a complete success. Michael Müller delights diners with exceptional cuisine and top wines in Linz's living room.
Much has already been reported about "nose to tail". Thomas Hofer lives the idea of processing everything like hardly any other top chef. What's more, his home-baked bread is considered one of the best.
Robert Bauer is a fanatic when it comes to quality; fellow chefs from all over Upper Austria praise him to the skies. And rightly so. Perfect craftsmanship, ideal flavor compositions at a reasonable price.
Josef Neulinger was named best sommelier by Falstaff. In winter, he works in Lech. As soon as the snow melts, he is back in the Mühlviertel with incredible home cooking and wines.
Doris and Christoph Forthuber have moved a few kilometers away and now run the former Maria zum Guten Rat restaurant with their usual professionalism. High-end cuisine with a strong regional focus.
Cows graze around the revitalized inn with its fantastic views. In the kitchen, Martin Kinast conjures up one feel-good dish after another and looks into the hearts of gourmets.
Take a charming restaurant, serve delicacies such as Riesling foam soup with cod ravioli, recommend a great wine from the extensive menu to go with it, and then enhance it. Voilà: A real treat.
The house specialty: "zamglegte Knödel", which are actually folded pasta pockets - exceptionally good! Much of the produce comes from the region; you could open a grocer's store with the suppliers.
If you want to define circular economy and sustainability, you end up at Stiegl-Gut Wildshut. A slow food business where enjoyment and responsibility go hand in hand. Own agriculture, top beer.
Beautiful dishes that shine with harmonious flavors. This is what characterizes Florian Schlöglmann's dishes. For him, craftsmanship is non-negotiable, and the Blunzn ravioli alone are a hit.
Simply order up and down the elegantly designed high-end menu with many delicacies from the region. If you can't decide (which is understandable) - order the surprise menu.
Cross-country skiing in winter, hiking in summer. Just as the leisure activities follow the seasons, the season sets the pace in the kitchen. We also attach great importance to organic quality and honest craftsmanship.
Change is the constant here - this will delight any sustainably-minded gourmet. Seasonal and organic products set the pace, and the kitchen team follows suit. Lots of details plus great wines.
It's simply cool here - the trendy dishes caress the soul of connoisseurs. The pizza is creatively delicious, the dal is pleasantly spicy and the veal tongue is casually served with mushrooms. Good drinks menu.
Here, they know how to give excellent traditional dishes a trendy twist, delighting young and old alike: Autumn tapas, Blunz'n sticks and hand-turned Bernese are sure to delight.
When two top sommeliers run a restaurant, you can be sure of an exclusive selection of wines. The food also promises a lot: everything from oysters to fish to a posh Wagyu burger.
The restaurant is not called Steg 73 for nothing, because you sit here in the front row, foot-free, directly on the lake. The regional suppliers who make the restaurant so special are also in the front row.
First of all, there is the enchanting garden, which has won several awards. And then there's the cuisine, which is both regional, especially at game time, but also offers soul food such as grilled prawns.
Here you will find two paradises: on the one hand the Holzöstersee, one of the warmest moor bathing lakes in Austria, and on the other the Seewirt with refined, fine food and excellent drinks.