"E-charging station" Restaurants in Upper Austria
Lukas Nagl makes his mark on Austria with unmistakable fish cuisine. Copying? Impossible. Sommelier Katharina Gnigler is also considered a luminary, her drink recommendations (with and without alcohol) are unique.
The area around the national park is enchanting, but you shouldn't expect a hustle and bustle. Cell phone reception is also sparse. But Klemens Gold sets off a culinary firework display. Outstanding.
If you want to experience and taste the Mühlviertel in all its facets, the Keplingerwirt is the ideal place to stop off. Grammeltascherl is a must, as are the excellent game dishes and the cardinal slices.
You can tell the quality of the cuisine from the schnitzel. Aichinger's culinary sanctuary is one of the best in the country, as are the other dishes. The extensive wine list is phenomenal.
"Vive la Hoamat" means: Austrian food, familiar flavors, refined by French cooking style. Fine dining that is a real pleasure with a view of the open kitchen. Very good wines.
Stately, stately and, thanks to Thomas Höfler, of the highest culinary standard. One day is never enough to explore the surroundings and the menu in detail. A pearl on the lake.
Much has already been reported about "nose to tail". Thomas Hofer lives the idea of processing everything like hardly any other top chef. What's more, his home-baked bread is considered one of the best.
There's something about sitting by a water lily pond in love. If you don't have a heart in your eyes yet, you will when you look at the menu: Wagyu steak or Casanova tartlets - good to nibble on.
Cortisen is not just any restaurant. Cortisen is an attitude to life, it is longing, it is Lake Wolfgang paired with exceptional cuisine. Cortisen means letting go of everyday life.
130,000 bottles are stored in Reinhold Baumschlager's cellar. He knows every single one. No wonder he was named Sommelier of the Year in Upper Austria by Falstaff. In addition: high culinary art.
Cows graze around the revitalized inn with its fantastic views. In the kitchen, Martin Kinast conjures up one feel-good dish after another and looks into the hearts of gourmets.
How do you begin to tell a culinary fairy tale? Do you start with the sensational wine list, the historic family business or the game, forest and meadow dishes? Everything once, please!
In summer, it is a pleasure to sit outside with a view of the lake, but the tavern is also one of the most beautiful. The dishes are created by Lukas Nagl - so it's outstanding.
In a beer region, Franz Dafner scores with wine expertise. 25,000 bottles are stored in the 800-year-old, ten-meter-deep wine cellar. These are accompanied by trendy feel-good dishes with a strong local touch.
If you want to define circular economy and sustainability, you end up at Stiegl-Gut Wildshut. A slow food business where enjoyment and responsibility go hand in hand. Own agriculture, top beer.
And then it was there: the love of nature, tranquillity and excellent regional cuisine. If you want to feel the Salzkammergut in every pore, please travel to dreamy Gosau. Regional hotel cuisine with heart.
Here you can be sure that the wine accompaniment is perfectly matched to the menu. The dishes are excellent anyway and impressively reflect the entire Salzkammergut region. Good terroir cuisine.
Here, they know how to give excellent traditional dishes a trendy twist, delighting young and old alike: Autumn tapas, Blunz'n sticks and hand-turned Bernese are sure to delight.
Salzkammergut enjoyment begins and ends at the Grünberg. Jump into the lake in the morning, take a dumpling course, eat fresh fish, rave about pastries, drink the best wines on the sun terrace.
Regionality is the concept here. Starting with the suppliers for the culinary interpretation of the Mühlviertel right through to drinks such as beer, schnapps and even wine. This is what Upper Austria tastes like.