"Good Room Acoustics" 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.
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.
Here, the eye and palate go on a journey of discovery. The view of the mountain panorama is magnificent, the cuisine celebrates alpine cuisine and traditions reinterpreted - such as Lungau venison with millet.
The product is the star in Aaron Priewasser's kitchen. Highest quality awareness, perfect craftsmanship and a lot of passion are added to this. The food is down-to-earth, cosmopolitan and always very good.
Fish from the lake, Lochner beef or Mattigtal lamb are just some of the products that chef Helmut Blühtl uses to create surprising dishes. This is where culinary art meets regional quality.
Urban restaurant with an unusual view of Salzburg and fine, varied food. From the clear bouillabaisse and fresh fish to the fine steaks and top-class surf & turf - a real treat.
The relaunch of the design has done well. And you can enjoy hearty cuisine with strong aromas, such as the porchetta that has been braised for hours, in a beautiful ambience. Italian-Salzburg indulgence with lots of flavor.
The name refers to the number of seats; only 12 people can enjoy the creative cuisine. Alpine-Mediterranean creations at the highest level. There is always a pinch of taste of the world on the menu.
An inn straight out of a picture book. And a cuisine to taste and enjoy. Young pub cuisine and down-to-earth classics are served. The beer and wine culture is also wonderfully fitting.
A lot is different here and everything is very good. From urban soul food to "Food the Alps", the cooking is creative - sometimes different every day. Classics such as burgers, steaks and tarte flambée are regulars.
At Schwaigerhofenberg, you can enjoy the view and Michael Oberreiter's cuisine. From Sunday roasts to the "Mund.Art" creative menu with new interpretations, everything is good. Tip: giblet gourmet weeks.
Stefan Fuchs is keen to emphasise that his Fuchsbau is both a pub AND a restaurant. So, on the one hand, there are Beuschel, Cordon and Kasnockn, and on the other, “Alpine gourmet cuisine” served as a three- to five-course meal.
For the Gensbichler family, hospitality and excellent cuisine are the best ingredients for a successful inn. They serve Alpine-inspired dishes prepared with seasonal, regional ingredients.
Wonderful house with more than 170 years of history. Hospitality and regulars' tables are still cultivated here. Game - from venison stew to game burgers - is popular in season.
No alpine hut like any other. And this is not only due to the inviting ambience with lots of wood and glass, but above all to the fine cuisine, which skillfully combines Alpine and international dishes. Simply delicious!