"Contemporary Cuisine" Restaurants in Austria
There is hardly any other chef who has managed to leave such an exquisite mark on fish cuisine and represent the gastronomic Salzkammergut internationally. Lukas Nagl is one of the best!
Gerhard Fuchs has been inspiring on the top for years. Products from the region, but also from Friuli and Istria, form the basis for subtle, down-to-earth inspired courses. Great wine pairing by Christian Zach.
Culinary perfection in its purest form. In several acts (up to nine courses), a journey of the senses and a display of flavour contrasts and consistencies await. The highest level!
Fabian Günzel's multi-course menus celebrate the art of reduction. Pink radicchio meets Gruyère, turbot meets Osietra caviar, Piedmontese veal meets spinach. Top wine list with a focus on France.
Paul Ivić has firmly established himself as a figurehead of upscale vegetarian cuisine. He shows how to take plant-based cuisine - always creative and varied - to a truly top level.
The exceptional chef Wolfgang Zankl-Sertl celebrates fine dining cuisine with a Michelin star in his restaurant. A combination as rare as the ingredients (sea urchin) and preparation (fermented asparagus).
The Oniriq is fantastic in many respects, the almost meat-free tasting menu as well as the wine and non-alcoholic accompaniment. Culinary and atmospheric with a Scandinavian vibe!
Richard Hessl has been in charge of the kitchen for what feels like an eternity - and the modern interpretation of the Alps-Adriatic line has retained its appeal. Magnificent view of Lake Wörthersee.
The most beautiful guest garden, great cuisine: Thomas Scheucher has been spoiling event and business guests for years at the highest level. Veal, display, fish from Lake Constance, Mediterranean and Asian cuisine - everything succeeds here.
With his extraordinary dishes from nature, Vitus Winkler tells a story of flavours, his homeland and his great creativity. Alpine cuisine that can hardly be bettered anywhere else.
The renovated restaurant is modern and airy. Roman Pichler lives slow food, constantly experimenting and refining his surprise menus. Accompanied by an innovative wine pairing.
Richard Rauch has long been a guarantor of innovative fine dining. The products of the region take center stage. The menu, which focuses entirely on pork, is exciting. Top wine advice.
Lukas Kienbauer's gastronomic skills are no longer a surprise. The shooting star has left his mark on upscale cuisine. Exceptional, formidable: carte blanche, accompanied by drinks.
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 and Andrea Schwarzenbacher's cuisine, service and wine selection are all exceptional. Whether seasonal high-end dishes (game, mushrooms) or international influences (curry) - a dream!.
The restaurateurs Robert Brandhofer and Markus Gould have created an oenophile pleasure spot where food and wine culture are equally inspiring. Quality convinces - from the aperitif to the digestif.
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.
Georg Essig has left his mark on Linz's gastronomy and shows that you don't necessarily have to be open in the evening to be successful. Grocery store, top cuisine at lunchtime, cooking courses in the evening. Menu evenings on Fridays.
The little place at the mill alone is worth seeing and tempts you to take a complete break. The wood-fired oven that Helmut Rachinger uses for his delicacies is a key attraction. You'll want to stay here forever.
The fish come from the restaurant's own ponds and around 200 herbs grow in the idyllic garden. The dishes Michael Sicher creates with great esprit are among the best fish dishes in the country. Great wines.