"Contemporary Cuisine" Restaurants in Salzburg
Christoph Reinhartshuber is in the kitchen, combining regional ingredients with creative cuisine. On the plates, for example, fregola sarda meets beef and organic blintzes meet passionfruit.
From the all-time favourites - prawns! - to the prelude and postlude, the menu is a treasure trove of specials. Silken tofu meets eggplant, monkfish meets deep-fried pork belly. A very good brunch.
The gastronomic world in the magazine is diverse and full of flavour. In search of the best of the gastronomic world, Raimund Katterbauer offers everything from bistro cuisine ("kung-fu roast beef") to wine.
Austrian flavors are served in a venerable setting and skilfully combined with Mediterranean lightness. Brunch, lunch, after-work: at Peter, you can enjoy yourself at any time of day.
There is only one maxim: it has to be good! Lukas Hagenhofer gives the new kitchen in his Ueberfuhr a facelift with fresh traditions such as "Roasted Oxnmark" or sheep's cheese Pannacotta.
Pizza, pasta and desserts are on the menu at the restaurant in the Schauspielhaus. Risotto, veal cheeks, vegan and vegetarian dishes and fine desserts are also served in delicious "supporting roles".
The grandiose view over the city and countryside is accompanied by far-sightedness on the menu. The traditional is combined with the distant - from breakfast to dinner. Set the table with dukkah, followed by beiried or agnolotti.
This Imbergstraße restaurant, which is still an insider tip, has been attracting diners for many years. Intense flavours define the dishes: from octopus and bean salad to marinated fried chicken.
The gastronomic spectrum of the inn in the heart of Salzburg ranges from perhaps the best bratwurst to kitchen classics and baroque dishes. The famous Salzburger Nockerln dumplings are also served here.
Culinary variety in a special place. From established classics such as roast chicken and Carinthian noodles to the "cut of the day" with truffle fries, you are spoiled for choice. Best veggie dishes.
Didi Maier is a stroke of luck for the Europark and his cuisine is a culinary break that promises a special treat. He uses healthy and seasonal ingredients to create flavoursome lunch dishes.