"E-charging station" Restaurants in Styria
Harald Irka not only demonstrates great craftsmanship, he also has a keen sense for surprising combinations. The Wirtshaus am Pfarrhof is new. Excellent wine accompaniment!
Breaking new ground is one of Richard Rauch's special skills. He never forgets to keep his feet on the ground, but ingredients such as chorizo and miso also make an appearance in his creations.
Fine dining in a class of its own, based on the finest ingredients. Head chef Dominik Utassy knows his craft and sets creative milestones, while his wife Eva recommends the right wines to go with them.
After working in top gastronomy, Markus Sattler combines top-quality regional cuisine with elements of Nordic cuisine. The products are sourced locally. Top own wines!
Christoph Mandl's cuisine has a Francophile orientation, as evidenced by the refined sauces. A great deal of space is also devoted to depicting the region. The result is harmonious courses with depth.
The Art Nouveau castle exudes a noble elegance. Martin Steinkellner has a sensitive hand for refined courses with regional ingredients and herbs, and Maître Antony's cheeses are an experience.
Junior Hans-Peter Fink has now taken over as head chef. You can taste his training in top international restaurants on every plate. His wife Nina skillfully selects from 400 wines.
Sustainable, local produce is used to create sophisticated classics in natural cuisine. Fresh herbs come from the hotel's own garden, the wines from the hotel's own vineyard in southern Styria.
The Rauchs interpret Styria in a regional and cosmopolitan way. The dishes range from wedding soup to potato and gram dumplings to their own free-range pork cooked over a charcoal grill.
Luis Thaller's aim is to make the most of regional products in his fine dining menus. A classic is the farmer's egg with celeriac, gammel and pig's head. 500 wines!
The cuisine favors seasonal, regional products and plays with a distinct variety of flavors, whether fish, beef, lamb or game. The multi-course business lunch is also a highlight.
Cosmopolitanism, regionality and creativity come together at a high level at Andreas Krainer. The "feiaKUCHL", a barbecue session under the apple tree, is also popular. Great wine cellar!
At the Kunsthotel, Peter Troißinger Jr. delights guests with a wealth of ideas for his home-style, finely balanced cuisine with a Mediterranean twist. His sister Anna takes care of the good wine accompaniment.
Nina Edler-Reisinger - the daughter of the house - knows how to combine restaurant cuisine and casual dining. Austrian classics are refined with good ideas. For example: spinach dumplings with Parmesan espuma.
The Wassermann restaurant is being redesigned at the time of going to press - it will be interesting to see whether fine dining remains the focus. The romantic lake view from the elevated terrace will certainly remain!
Daniel Rauter serves down-to-earth cuisine with creative touches. One example is the potato dumplings with green spelt and hay broth. Extensive wine list, with a focus on winemaker Hannes Sabathi.
The fantastic natural surroundings not only characterize the scenery, but also the cuisine. The power of regional foods creates a light line with sophistication. Exciting, walk-in wine cellar.
Deutschlandsberg Castle is nestled between Schilcher vineyards. Karl Christian Kollmann's nuanced regional cuisine and historical charm go well together. Dedicated wine list.
The attentive service spoils you with selected wines and creative, Styrian-Mediterranean dishes such as parsnip and orange soup, as well as classic dishes. The dishes are seasoned with herbs from the garden.
Head chef Gottfried Prall attaches great importance to emphasizing the flavours of local produce. They are enhanced by the liaison with fine Mediterranean products.