"Child friendly" 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.
How do you begin to tell a culinary fairy tale? Do you start with the sensational wine list, the historic family business or the game, forest and meadow dishes? Everything once, please!
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.
Good, clean, fair. If anyone plays the slow food triad perfectly, it's the Köglerhof. Great views, most of the produce comes from the farm's own organic farm. The goose dinner is reserved for one year.
The people of Linz and Mühlviertel reserve their roast goose weeks in advance. And when it's not goose season, guests are treated to game dishes, sometimes baked sweetbreads and good wines.
First whizz down the ski slopes or trudge romantically through the snow. Afterwards, the reward awaits at the country hotel: a magical ambience, Alpine cuisine with a twist, warm hosts and fine wines.
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.
Here you can be sure that the wine accompaniment is perfectly matched to the menu. The dishes are excellent anyway and impressively reflect the entire Salzkammergut region. Good terroir cuisine.
Christoph "Krauli" Held is a jack of all trades. He has just added to his CV and is not only a chef and entertainer but also an author. Many of his great dishes from Siriuskogl can be found in the book.
The delights awaiting guests here are as magical as Lake Attersee when it shimmers in the sun. Schnitzel is baked in clarified butter, while vegetarians can enjoy cauliflower in tempura batter.
Salzkammergut enjoyment begins and ends at the Grünberg. Jump into the lake in the morning, take a dumpling course, eat fresh fish, rave about pastries, drink the best wines on the sun terrace.
The Hoamat is undoubtedly a popular location for celebrations. From weddings to music festivals, there is plenty on offer. The cuisine can easily keep up with the performance. Good schnitzel, roasts on Sundays.
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.
Whether you are celebrating a splendid wedding here or ordering a hearty ripperlessen with friends, everything fits here. If you need a culinary insider tip: Chateaubriand of venison calf.
You can't help but emphasize it again and again: The onion roast is unique here. At game time, there are plenty of sophisticated dishes to delight the palate, such as the savoy cabbage roulades with venison mince.
In the border region, international dishes show that enjoyment knows no boundaries. The tempura prawns are a delight, the winter spring rolls are fusion cuisine and the venison ragout is classic.
Three beautiful parlors invite you to linger and enjoy. The beef soup is bursting with flavor and can be ordered with four toppings. Bratl is always popular, young people swear by curry.
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.