"Classic & Traditional Cuisine" Restaurants in Salzburg
Maria and Josef Steffner live their passion for the very best cuisine. The ingredients come from the forests, mountains and local producers. Signature dishes based around the Lungau "Eachtling".
This tavern cuisine in the beautiful ambience of Andreas Döllerer is everything the connoisseur's heart desires. Slow cooking at its best with tradition and innovation - from veal sausage to Kaiserschmarren (pancakes).
The cuisine is a combination of traditional pub and modern cooking techniques. Franz Meilinger and Andreas Stotter combine old recipes with cool cooking ideas and the taste of home. Exemplary!.
Andreas Herbst's gourmet restaurant has become a gastronomic highlight of the region. It is the ideal place for his alpine cuisine, which he combines with creativity rooted in his homeland.
A beautiful traditional house meets a young team of chefs, who create an excellent range of gastronomic delights from classic Alpine to contemporary vegetarian. Outstanding wine cellar.
The exclusive Private Cooking by and with chef Michael Helfrich can only be booked for ten guests. Experience the exceptional art of cooking with a view over the master's shoulder. Magically good food!
Richard Brunnauer's cuisine has been a pillar of Salzburg's top gastronomy for years. Unadorned, with a lot of creativity and the best ingredients, he conjures up the finest dishes from lunch to dinner.
At Winterstellgut, they cook and roast just as they always have in the Lammertal. And they always serve what is grown in the area or supplied by local farmers. Pure regionality!
The ambience impresses with its brick look and the cuisine with its imaginative preparation using regional ingredients from the restaurant's own organic farm and the surrounding area. "Dine & Wine" with Victoria and lots of class!
Anyone who visits the Brügglers in the beautiful Erlhof will experience hospitality and cuisine with heart (salmon parfait; glazed calf's liver) full of regional ingredients. So good that you'll keep coming back.
Upscale regional cuisine with international twists (mussels, steak) is served in a rustic ambience. The menu includes Pongau carpaccio or fillet of beef - always with a focus on seasonal ingredients.
Exceptional gourmet cuisine meets old Fischerwirt charm. Harald Huber's compositions are delicious representatives of a cuisine with ideas. From caviar classics to salt marsh lamb.
For decades, this has been a place of pilgrimage for generations of fish lovers, most of whom have become regulars. Catfish, grilled zander, mussels in the broth and the divine pancakes - everything here is a dream.
The word "alpine" is omnipresent here: in the ambience of the Small Luxury Hotel, in the kitchen with ingredients ranging from local game to alpine herbs. Barbecuing with the Big Green Egg is a new feature.
Maria and Roman Mailänder are passionate hosts and, together with chef Alexander Rettenbacher, create an oasis of pleasure. Traditional, often unusual (currywurst with catfish), always very good.
One of the most beautiful inns in Salzburg with outstanding traditional cuisine and accents from around the world. The beef dishes - from the bouillon onwards - are a poem, the desserts tempting.
The Weitmoser organic beef is always at the centre of the cuisine: as tartare or grilled, as juicy ham or boiled beef. It is accompanied by game, fish from Gastein waters and vegetarian dishes.
At the Blaue Gans, Andreas Gfrerer is always thinking outside the box. A new kitchen concept is currently being developed in the city's oldest restaurant - and it's guaranteed to be special.
The guarantors of Auerhahn's popularity and Gerhard Pongratz's cuisine are the best ingredients, creative preparation and the regulars' favourite classics: from fried chicken to perch and sweetbreads.