"Contemporary Cuisine" Restaurants in Upper 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!
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.
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.
Großraming isn’t just around the corner, but that is exactly where the charm lies. On the edge of the Limestone Alps, Klemens Schraml takes gourmets on an unforgettable fine-dining journey to the taste of the wilderness.
Important when staying here: breathe in, breathe out. The robust home can quickly take your breath away. But the potato dumplings with truffles will take your breath away - pure aroma!
Peneder, a specialist in fire doors, also has a company restaurant that is open to guests in the evenings. Chef Robert Bauer is passionate about cooking. Excellent and understandable cuisine.
If the day starts with six courses for breakfast, continues with a glass of wine in the afternoon and finishes with Asian-inspired dishes in the evening, then you've done everything right.
For almost four decades, the Rahofer family has been providing guests with a homely, chic and gastronomic feel-good atmosphere. Whether in the charming café or in the elegant restaurant with its Mediterranean-inspired dishes.
The Rossbarths set off one firework after another in Linz, opening a pizzeria and this year taking over the Schwarze Schiff. Still the benchmark for fine dining: their designer restaurant.
Offering nothing ordinary is the maxim here. Werner Traxler and Michael Steininger regularly come up trumps with capon, quail or salsify and offer a mix of craftsmanship and fireworks.
An experience on all levels. Ulli Bubestinger-Hoch knows how to combine gastronomic art with great wines (plenty of sparkling wine on the menu). Excellent: the combination of trout and lentils.
The innkeepers always receive top-quality produce from local producers. They use them to create trendy dishes with a twist. The best example: Abersee sheep's cheese with mango chutney and pickled turnips.
Sandro Gamsjäger is a true kitchen maestro and skilfully incorporates his international experience into his creative dishes. Fiery: squid and tequila or dry-aged steak with chimichurri.
The town of Schärding is beautiful, and the chic Lachinger's is also well worth a visit. Fortunately, this also applies to the cuisine with its Austrian-Asian mix (hummus, prawn pot).
The Herberstein combines a triad of pleasure. On the one hand, the bar is tempting, on the other hand, gourmets can enjoy excellent quality sushi, and then there is the restaurant: fine dishes, right on trend.
Langostinos gives the impression that everything here revolves around crustaceans. But Christian Rutschetschin has more to offer. He refines Attersee fish just as skilfully as game and lamb from the region.
Hannes Mathis processes meat from the family butcher's shop into exquisite dishes (Asian pork belly) and also adds a gourmet touch to cheese crackers. This is complemented by the expertise of wine expert Mathias Riepl.
In the Mühlviertel region, Rauner means nothing other than beet. Sigi and Philipp Stummer pay homage to the vegetable in several variations, but also play the piano with enjoyment and great virtuosity.
Best location! In the first row directly on the Attersee, the restaurant also stands out for its chic style (boss Michaela Prem has a penchant for design) and the delicious cuisine of patron Kilian Angermeyer.