"Contemporary Cuisine" Restaurants in Styria
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.
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.
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 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.
Patrick Faist never runs out of ideas. The products of his surroundings set the tone – resulting in dishes that perfectly combine the down-to-earth with creative modernity. Great wines.
In the west of Graz, tavern cuisine made from regional produce comes in modern, thoroughly creative nuances and meets an extensive wine list that celebrates (not only) Styria. Beautiful guest garden!
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.
The region is the source of Markus Rath's creative, light-footed cuisine. Dishes such as Amur carp with sweetbreads are an expression of subtlety and artisanal brilliance. Impressive wine list.
There are three gourmet menus to choose from: vegetarian, fish and meat-based. The local à la carte dishes always feature Mediterranean and Asian elements. Good wine list.
Chef Philipp Dyczek has already cooked his way through the whole city and now shows what he can do in this cozy and atmospheric restaurant: His surprise menus are a testament to the creative art of cooking.
Purist design meets living Ausseer tradition. The cuisine is contemporary and down-to-earth and uses mainly regional produce. The fish soup with tomatoes and fennel is a dream.
Maximilian Grandtner and Johann Schmuck cook with a regional focus and perfectly dosed international flavours according to the motto "Tischlein, deck dich!". Exciting wine list from Schilcher sparkling wine to "Naturals".
Host and chef Peter Brandner takes a modern and purist approach to his cuisine, the interplay of flavours ranging from hot to savoury to fruity offers plenty of surprises. Professional wine accompaniment.
The finest steak is served under the atmospheric brick vault, cooked to perfection at 900°C in a Chicago beefer. The well-curated wine list features 1000 bottles.
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.
Country estate with breathtaking panoramic views of the South Styrian vineyards. The dishes from their own bison are great. In the evening, tavern dishes are interpreted in a modern way. Remarkable wine cellar.
The cuisine surprises with courses that combine authenticity and innovation, all seasonal and freshly prepared. The menu is excitingly accompanied by natural wines, expertly selected by Manuel Veith.
Christina Luger grows rare plants and relies on regional ingredients, while animals are processed "from nose to tail". Asian flavours spice up the dishes: sheep's cheese wonton or Styrian sushi.
A bright Nordic ambience meets local cuisine. Global flavours are also incorporated, for example in the duck breast with sweet and sour mango, creamy polenta and a coffee bean and gingerbread jus.