"Breakfast" 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!
100 points for this exceptional restaurant! The restaurant: beautiful and unusual, the culinary art of Executive Chef Martin Klein and his team even better, the guest chef principle unrivaled. Exceptional.
The Obauers are a fixed star in the culinary firmament. Rudi's cuisine is inspired by passion, world flavors and the best local produce. Grandiose! Karl, Berthold and Geli Obauer are perfect hosts.
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.
Julian Stieger has already made a name for himself internationally with his fantastic, aromatic cuisine. Simply an exceptionally appealing, enjoyable place to sit at his chef's table!
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.
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.
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.
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!
Max Stock always succeeds brilliantly in integrating local accents into creative menus at a high level. In the intimate and cozy parlor, he serves wild-caught zander and Zillertal wagyu, for example.
In the Alpin Gourmet Stube, Paul Markovics creates small works of art from regional ingredients - precise, surprising, full of depth. Sophia Jehle complements them with wines that turn every course into an experience.
In his small, elegantly furnished restaurant, Mike Johann celebrates a modern interpretation of regional cuisine with fine craftsmanship. The wine cellar has grown to around 900 items.
The kitchen and cellar are impressive! Great wine and champagne list, creative cuisine and a host who loves local food without dogma. Ingredients from a small radius, preferably from the "Donaugartl".
Alpine and always good for a flavorful surprise, that's the cuisine at Picea. The team serves its culinary art with high standards and captivating aesthetics. Exquisite: the wine cellar.
The elegant ambience at the Aurelio does full justice to the exclusive high-end hotel. Regional ingredients merge in subtly composed menus to create dishes that are both classic and modern.
Richard Hessl has long excelled with consistency. He sources most of his food locally. He uses it to conjure up lively dishes with a Mediterranean touch. 700 wines are stored in the cellar.
The culinary offering is a symphony of regional, authentic Austrian cuisine with international accents and a focus on the Salzkammergut region. The location and wine list are breathtaking.
The two top chefs transform top ingredients from the farm's gardens and pastures as well as from elsewhere into down-to-earth dishes and great menus. A prime example of contemporary agriculture. Good wines!
The view of the Wilder Kaiser puts the icing on the cake of the menus in the Kulinarium. In four to six courses, the cuisine shines with a creative wealth of detail and strong flavors. Good wine accompaniment!
Franz Meilinger combines Austrian tavern cuisine with Alpine, contemporary natural cuisine and the slow food philosophy. The result: great, creative dishes made from regional ingredients.