"Child friendly" 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.
Luis Thaller is all about the produce. In his dishes, he concentrates on a few ingredients, from which he gets as much as possible for his gourmet menus with four to seven courses. Top wine list!
Produce from the Styrian Almenland form the basis, to which Stefan Eder adds a touch of Asia, America and New Zealand in his fine-dining menus. Tip: the chocolates from Eveline Wild.
A breath of fresh air from the younger generation: Anna Sattler and her partner Thomas Ferrand delight guests with their expert wine service. Anna's brother Markus shines with the modern, top-class gourmet menus.
Georg Stückelberger provides delicious natural cuisine at the wellness hotel in the Almenland. The vegetarian and vegan options are also attractive. The spectacular 6.5-metre-high "Tresor" holds 8000 wines.
Tradition, sustainability and creativity go hand in hand, from which Andreas Krainer has developed his new Styrian cuisine with fine craftsmanship. Senior Hermann Krainer looks after the large wine cellar.
Nina Edler-Reisinger has taken over the kitchen with great skill. Beautiful ideas transform classics. Mediterranean flavours are also incorporated, such as scallops with saffron, Jerusalem artichokes, fennel and blood orange.
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".
Lovingly restored farmhouses in an idyllic landscape are the setting. Lamb and wild boar (Bratl!) come from their own farm. The vinotheque provides regional wine accompaniment.
In the light-flooded Swiss pine wood dining room, you can enjoy fine wines from the wine cellar, which David Fasching matches perfectly with the creative dishes. The homemade pastries are also a must.
Deeply rooted in Western Styria, the Stube serves dishes with ingredients from the forest, meadows and river. The game weeks are popular, when there are ravioli or hot dogs with venison bratwurst.
The name says it all: salmon trout sashimi, freshwater and saltwater fish, fried in Alpine butter - all fresh and delicious. Fish avoiders go for the Almbullensteak. Good wines, including big bottles.
Knowing where it comes from is an important principle. The kitchen sources most of the ingredients it uses from its own farm. In addition to confit Ausseerland trout, the truffle risotto is a delight.
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.
In the rustic parlour or in the garden, Willi Rauch gives his guests perfect advice and always has insider tips for wines. The kitchen serves asparagus dishes, fried trout and panna cotta.
Daniel Edelsbrunner offers two options under the motto "Enjoyment in the smallest radius": inn cuisine with braised and baked dishes and the elaborate surprise menu - both at a high level.
Restaurant cuisine is rarely as original and fun as at the Sattlerhof. The romantic vineyard terrace comes free with fried chicken, beetle bean salad and French onion soup.
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.