"Breakfast" Restaurants in Styria
The revitalized historic house is Harald Irka's stylish stage. His blend of skillful classical craftsmanship and pointedly modern combinations is magnificent: always inspiring.
Christoph Mandl has settled in well. With great skill, he demonstrates his special flair for surprising combinations without trying to put on a show. Great class: the wines from his own estate.
Mike Johann cooks Styrian cuisine in a mini-restaurant with a view beyond the horizon. A classic is the unstuffed goose liver with blunzen and tripe. The cellar offers 800 labels with vintage depth.
Culinary playfulness, great craftsmanship and a global touch come together very harmoniously at Manuel Liepert. The wine list is extensive; the zero-alcohol alternatives are also exciting.
The region is the source of Markus Rath's creative, light-footed cuisine. Dishes such as Amur carp with sweetbreads are an expression of subtlety and artisanal brilliance. Impressive wine list.
Dennis Katholnig swears by food from his own garden and organic produce from the region. He also incorporates Alps-Adriatic cuisine into his fine dining menus. Tip: the house gin "The Alchemist".
Purist design meets living Ausseer tradition. The cuisine is contemporary and down-to-earth and uses mainly regional produce. The fish soup with tomatoes and fennel is a dream.
Fine old wooden panelling and the fireplace make the restaurant cosy. Mediterranean dishes alternate with classics, and the cannelloni with walnut, radicchio and truffle scrambled eggs is a creative example.
The beautiful old veranda shines in new splendour, the fine wood on the walls and ceiling has historical flair. Regional cuisine with skilful craftsmanship is celebrated, the goose is a must.
Peter Troißinger knows how to combine local flavours with Mediterranean excursions to create sophisticated menus. His sister Anna selects the wines in the colourful dining room with great expertise.
Great location that tempts you to relax! The kitchen conjures up a four-course menu from regional products, and the sweet delicacies are a must. The wine selection is unbelievably extensive.
The family-run hotel has been sensitively and elegantly redesigned, while the location on Lake Altaussee remains romantic. Roland Wechselberger has a good hand for sophisticatedly prepared Austrian classics.
Only freshly caught fish, organic beef and crunchy fruit and vegetables are used. The meat classics are always a success: cordon bleu, boiled beef and Wiener schnitzel. Dedicated wine list.
The hotel landscape with its enchanting garden is full of atmosphere. Regional variety meets Mediterranean delicacies of fish and seafood, while the in-house patisserie provides sweet temptations.
A classic for decades! The menu offers lots of regional dishes, but there are always Mediterranean touches, such as grilled scallops. The small garden is romantic in summer.
Johannes Ganisl is the new head chef, but the focus on Austrian tradition remains. Grundlseer beef is used to prepare dishes such as roast onion and boiled meat, and char is of course a must.
The restaurant has 100 years of history, 30 of which Christian Pfanner has been in charge of the kitchen. Styrian cuisine is held in high esteem in the stylishly renovated house - signature dish: Backhenderl.
The kitchen aims to recreate the taste of childhood, which is why the Wiener Schnitzel is baked in clarified butter. Dedicated cellar with a focus on Schilcherland, international bottles and distillates.
In his family-run restaurant, Franz Danklmaier skillfully combines traditional down-to-earthness with innovative ideas. The best example is the "Seeviche" of Ausseer char with cauliflower pannacotta.
Modern hotel in the pedestrian zone, where the cuisine is uncomplicated and light. The cuisine is Ayurvedic with couscous and rice dishes, but classics such as boiled beef soup are also a hit.