"Good Room Acoustics" Restaurants in Austria
The overall work of art remains a gold standard, especially when it comes to service (from "Brot-Andi" to the cheese trolley). The world-class cuisine, especially when it comes to vegetables, puts surprising things on the famous menu.
Andreas Döllerer has become synonymous with "Alpine Cuisine". His gastronomic art and world of flavours are determined by local products and the mountains. They set the gastronomic tone right from the amuse-bouche.
Hubert Wallner's fine dining menu is of the highest standard and he always knows how to create new surprises. The wine cellar has an international format. Great view of the lake.
Obauer and Werfen have been a brand in the gourmet world for decades. The brothers' outstanding cuisine - with the best ingredients from home and around the world - delivers relaxed enjoyment at the highest level.
Gerhard Fuchs has been inspiring on the top for years. Products from the region, but also from Friuli and Istria, form the basis for subtle, down-to-earth inspired courses. Great wine pairing by Christian Zach.
Hannes Müller loves his producers, his herb garden and his guests - he is a stroke of luck for the region. His dishes are great, subtle and so elegant that you'll keep coming back for more.
Silvio Nickol stands for fine dining without limits. He mostly uses seasonal products and draws on the whole world when it comes to preparation and combinations. Legendary wine cellar!
Everyone now cooks regionally and with ingredients from wild harvesting. Josef Floh has been doing this for ages - and it's exceptionally delicious. The more minimalist he prepares rarities from the field, the more fun the expert has.
Onion brioche, beurre blanc and choux - Alain Weissgerber flexes his French muscles time and again. In between comes veal or garden vegetables from the open fire. Top cuisine at its best!
Paul Ivić has firmly established himself as a figurehead of upscale vegetarian cuisine. He shows how to take plant-based cuisine - always creative and varied - to a truly top level.
Home-smoked sturgeon and roast onion are no contradiction at Veronika and Uwe Machreich. The pub cuisine is as devoted as the evening "grand opera" - but always very relaxed.
Sensational performance in St. Pölten. In addition to Christoph Vogler's kitchen performance, the excellent wine list is also impressive. The provincial capital has irrevocably found its gourmet hotspot. Everything just fits here!
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.
Gerhard Fuchs is shaping a new Styrian cuisine. Bratl, oven-baked liver and grammel dumplings are classics done to perfection. His Pata Negra pork from Leutschach with cheese noodles exudes international flair.
This tavern cuisine in the beautiful ambience of Andreas Döllerer is everything the connoisseur's heart desires. Slow cooking at its best with tradition and innovation - from veal sausage to Kaiserschmarren (pancakes).
Taste without amplifiers and sledgehammers: this is the motto of Michael Garcia Lopez's cuisine. Host Dietmar Nußbaumer provides the perfect accompaniment, such as wine from Burgundy.
Lobster tagliolini, game ragout, crayfish bouillabaisse or classic baked Wiener schnitzel are served to perfection in the dignified parlour. There are also contemporary daily specials.
Mike Johann cooks Styrian cuisine in a mini-restaurant with a view beyond the horizon. A classic is the unstuffed goose liver with blunzen and tripe. The cellar offers 800 labels with vintage depth.
Under the direction of Günter Lampert and David Wagger, the Kulinarium offers a changing menu of three to six courses of refined creations in the elegant restaurant with panoramic views.
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.