"Ethnic Cuisine" Restaurants in Austria
A fixed star in the Viennese gastronomic firmament: Italian cuisine of the highest standard (from gamberi to truffles), sensational wines and an elegant ambience are the ingredients that continue to make Fabios so popular.
A family atmosphere prevails in Rosita and Piero's small vaulted cellar, where top-quality Calabrian delicacies are served: homemade pasta, excellently prepared fish and fine wines.
Patron Joji Hattori has created something of his own. Sushi, especially O-Toro, is rarely better in Vienna, but the true mastery lies in the creations of this meticulous kitchen.
Japanese cuisine with a cosmopolitan twist. The Zuma concept is known for this and also offers sushi and sashimi at the highest level here in Kitzbühel. The tasting menus are highly recommended.
Rosemarie Trabelsi has a good feel for the Mediterranean. Classic dishes are given a contemporary twist and the plates are light and tasty. The historical atmosphere is romantic.
Lucas Bocsa is the master of the kitchen: he conjures up delicious, exquisite, sometimes hearty or even extravagant dishes. What is always on point is the quality of the ingredients and the craftsmanship.
Joji Hattori's Japanese fine-dining oasis has long been a fixed star in the gastronomic firmament, and the more relaxed brasserie is no less enjoyable. Way ahead in the race for the best sushi in town.
Nothing more needs to be said about the quality and creativity at Mochi: the sushi, grilled skewers and other delicacies coming out of the kitchen are a pure delight.
Sushi prepared à la minute and specialties from the Robata grill are almost a minor matter in the legendary location with its surreal and spectacular "close-up view" of the Steffl - but only almost.
For more than 24 years, the Buberlgut has stood for tasty, balanced, seasonal fresh cuisine. Seafood has an important place in it. Remarkable wine selection.
Unfortunately, it was not possible to maintain last year's high rating, but it is still good and well worth a visit. With wonderful pasta, fish or bistecca from Chianina, you can dream yourself away to Tuscany.
Not only the location, but also the cuisine makes this place a meeting place for gourmets. The cuisine is Italian-Mediterranean with a focus on fish and shellfish. Great wine selection.
It's worth asking for the catch of the day from the sea. But the menu also offers everything else imaginable in terms of fish and seafood. Very good wine list and cigar specialties.
It's easy to overlook Gerd Sievers' small restaurant - but it would be a huge mistake: reservations are compulsory, and then you can enjoy an exclusive menu at the chef's table.
You could take it easy, but you don't rely on the quality of the steaks alone (here you understand cooking stages!). Seasonal delicacies from asparagus to pumpkin and truffles complete the wide range on offer.
If you like colonial-style restaurants and have a preference for steaks, this is the place for you. The quality of the meats (including Wagyu beef) is excellent, as are the drinks in the bar next door.
The grandeur of the Florentine winegrowing aristocracy obliges! Outstanding risottos, truffle pasta and, of course, bistecca are celebrated here. And the cellar is a trademark anyway.
Simone Maringer and Peter Wölfer are rethinking fusion cuisine. Much of it revolves around fresh fish and Caribbean flavours, but meat also works wonderfully. A must to start: the ceviche of the day.
There are fish restaurants, and there are restaurants like Rosso, which elevates fish cuisine to a level of excellence. When a 140-kilo halibut is delivered whole, it promises to be a gourmet spectacle.
The castle-like hotel offers plenty of comfort, and the beach area was recently expanded. A creative team gives its all in the kitchen, using seasonal ingredients to create classics like truffle pasta or roasted octopus perched on marinated vegetables.