"Dogs allowed" Restaurants in Salzburg
At the heart of the culinary experience is Andreas Döllerer's "Cuisine Alpine". Here he perfectly combines culinary art and alpine flavors to create a journey through the nature, mountains and lakes of Salzburg. Top!
The Obauers are a fixed star in the culinary firmament. Rudi's cuisine is inspired by passion, world flavors and the best local produce. Grandiose! Karl, Berthold and Geli Obauer are perfect hosts.
The historic inn offers a unique culinary experience. The kitchen serves creative alpine cuisine made from the best regional ingredients, such as chamois sausage with truffle and alpine butter lard.
Alpine cuisine at a very high level. Not only do the first-class products come from the Lungau mountains, but also many an inspiration. Josef Steffner's cuisine is 100% Lungau, 100% authentic.
Andreas Herbst stands for modern, alpine, regional cuisine with high standards. "Nose to tail" and local food are his inspiration, his culinary talent the key to great success.
Andreas Kaiblinger's classic cuisine made from excellent products is a fixed star in Salzburg's gourmet sky. He plays with Asian and Mediterranean flavors, with fine vegetables playing a leading role.
Jürgen Vigne has been a master of the culinary arts for years. His two menus - "Jürgen Vigne" or vegetarian - are a culinary journey to the best taste with the very best ingredients. Excellent.
Richard and Sybille Brunnauer's restaurant in the beautiful Ceconi Villa is a place for fine dining with ideas and the best ingredients. From the lunch menu to the delicious Chateaubriand - a feast for the palate.
The Wirtshaus is the down-to-earth foundation with traditional Salzburg and Austrian dishes as well as classics of local cuisine. The atmosphere is uncomplicated, warm and cozy.
Knowing where it comes from is the maxim of head chef Florian Huber. The Lammertal and the Tennengau not only provide him with ancient cooking techniques, but also almost all the products for his creative cuisine.
The two chefs have arrived at the new restaurant. No fixed menu, a surprise menu (four to seven courses) and an informal atmosphere are the ingredients for the versatile kitchen concept.
The Brüggler family and the Erbhof are a fine combination. Father Josef and daughter Sonja cook classic, traditional, creative and delicious dishes. From beef tongue to the best fish dishes - very good.
The restaurant's cuisine is inspired by the elements of willow, water, earth, fire and nectar. It is cooked with an unmistakable signature, using the best of the surroundings and the global world of flavors.
The finest, timeless regional classics are served in a historic setting. The star of the ingredients is the Weitmoser beef, which comes in many forms. All staged by Stefan Viehauser.
The ambience: urban with power and brickwork, the cuisine is regional, Austrian, always well and creatively prepared. The products come from the restaurant's own organic farm or from the region.
The Hubers skillfully combine a traditional inn with gourmet cuisine. Harald Huber is a master chef who conjures up unique dishes from the best products. Wine bar, grocery store, chocolate workshop.
Cooking is art, says Stefan Fischer, and transforms his dishes into edible works of art with lots of flavor. There is always an idea behind his dishes that combines the familiar with the unknown.
At the Chef's Table in the heart of the kitchen, you can experience culinary art at the highest level in a special ambience. The carefully compiled menu with top-quality products demonstrates creativity.
Emanuel Weyringer's cuisine is a journey to the flavors of the world. Many Asian spices, the best craftsmanship and fine ideas make it a culinary experience. His classic: spicy fried mussels.
Lizzy and Jakob Aigner are the right place for anyone looking for a delicious Mediterranean break. The menu changes according to the seasons, the classics for regular guests remain, and everyone is happy.