"Child friendly" Restaurants in Styria
Harald Irka not only demonstrates great craftsmanship, he also has a keen sense for surprising combinations. The Wirtshaus am Pfarrhof is new. Excellent wine accompaniment!
After working in top gastronomy, Markus Sattler combines top-quality regional cuisine with elements of Nordic cuisine. The products are sourced locally. Top own wines!
Christoph Mandl's cuisine has a Francophile orientation, as evidenced by the refined sauces. A great deal of space is also devoted to depicting the region. The result is harmonious courses with depth.
Sustainable, local produce is used to create sophisticated classics in natural cuisine. Fresh herbs come from the hotel's own garden, the wines from the hotel's own vineyard in southern Styria.
Daniel Weißer cooks down-to-earth with meat from his own wool pigs and many Vulkanland products. There are also fine dining menus. Good wines Haus-Gut. One of the top wine lists in Styria.
Luis Thaller's aim is to make the most of regional products in his fine dining menus. A classic is the farmer's egg with celeriac, gammel and pig's head. 500 wines!
The cozy dining room with wall paneling does not give it away, but Manuel Liepert stands for modern cuisine with plenty of surprises. The wine cellar is run with passion.
Stefan Eder has developed regioglobal cuisine that combines international and regional ingredients. It is based on regional products such as Alpine oxen and lamb. Eder's Omas Beuschelsuppe remains very traditional.
Cosmopolitanism, regionality and creativity come together at a high level at Andreas Krainer. The "feiaKUCHL", a barbecue session under the apple tree, is also popular. Great wine cellar!
At the Kunsthotel, Peter Troißinger Jr. delights guests with a wealth of ideas for his home-style, finely balanced cuisine with a Mediterranean twist. His sister Anna takes care of the good wine accompaniment.
Nina Edler-Reisinger - the daughter of the house - knows how to combine restaurant cuisine and casual dining. Austrian classics are refined with good ideas. For example: spinach dumplings with Parmesan espuma.
The fantastic natural surroundings not only characterize the scenery, but also the cuisine. The power of regional foods creates a light line with sophistication. Exciting, walk-in wine cellar.
A picture-book inn where the whole Rainer family helps out. The roast onion is extra-tender in the wood-fired oven, and the beetroot risotto is just as good. The wine consultants like to focus on natural wines.
The romantic atmosphere in the extensive park is wonderful. Oliver Drtina brings refined Austrian cuisine to the plate. The food comes mainly from his own farm.
You feel at home in the parlors. Trout from the restaurant's own pond and meat dominate the menu, accompanied by superb vegetables. Host Willi Rauch charmingly accompanies the wines.
David Fasching offers a fine "Waldheimat" tradition with creative regional cuisine. The well-stocked wine cellar is the ideal accompaniment to venison dishes, porcini mushroom pasta and blackberry cakes.
Down-to-earth cuisine is celebrated. The fried chicken is of course a fixed starter in southern Styria, but Heidensterz and venison tartare are also of the finest quality. The wine cellar houses 1000 wines.
Herbs and vegetables are cared for in idyllic surroundings, as are pigs, geese and sheep. The cuisine is beautifully Styrian. Well-stocked wine list, including some orange wines.
Experience the vineyards up close: The traditional hotel promises pampering moments with a spa, regional cuisine, excellent wines and sweet and savory temptations from the in-house café.
The idyllic ambience is the stage for the popular Styrian game weeks, and all year round you can enjoy crispy fried chicken with homemade potato salad or juicy apple strudel with vanilla ice cream.