"International Cuisine" Restaurants in Austria
100 points for this exceptional restaurant! The restaurant: beautiful and unusual, the culinary art of Executive Chef Martin Klein and his team even better, the guest chef principle unrivaled. Exceptional.
Chic flair in the middle of the Almenland Nature Park. Nature, local produce and sustainability are the inspiration. The sweet finale is created by former world confectionery champion Eveline Wild.
At the new Mandarin Oriental Vienna, Carinthian Thomas Seifried - who previously spent eleven years at the Ritz-Carlton on the Cayman Islands - creates an exceptional menu dominated by first-class seafood.
1 room, 5 tables, 23 courses - and Bernhard Zimmerl at the center of the action. Cooked live, staged course by course. An intense, personal dining experience that pushes culinary boundaries.
Johann Schmuck and Maximilian Grandtner's sophisticated yet down-to-earth cuisine is an ideal match for the historic walls. Every dish is a feast for the eyes, and the wine pairing is also very exciting.
Daniel Edelsbrunner's menus are now served in a new, exclusive room at the family inn, where copper plays a role in the design. Dishes with aromatic depth, good wine advice.
With a view of the paddocks, you can enjoy ambitious cuisine that showcases the region's top produce. The Saturday brunch with "Broadmoar" classics and surprising creations is popular.
The cozy Marile has a lot of style and does a good job of combining tradition and modernity - in the dining room and with the ambitious dishes. The beautifully curated wine list is also impressive!
Elegant design, first-class cocktails and a fine selection of delicious small dishes make Marie a bar with a unique flair. On some evenings, Hubert Wallner personally spoils you.
Cooking is art, says Stefan Fischer, and transforms his dishes into edible works of art with lots of flavor. There is always an idea behind his dishes that combines the familiar with the unknown.
Fine dining is new at the five-star hotel. At Lumi, you can enjoy international cuisine made from the finest regional ingredients by chef Michael Lampersberger, served as an exquisite surprise menu.
Emanuel Weyringer's cuisine is a journey to the flavors of the world. Many Asian spices, the best craftsmanship and fine ideas make it a culinary experience. His classic: spicy fried mussels.
Classic gourmet cuisine with an international touch is served in the newly designed and stylish restaurant area. A delicious example is the beef trio (carpaccio, teriyaki and tartare).
The high density of regulars shows that Ulrike and Andreas Mikulits are doing the right thing. A great mix of bistro, fine dining and bar. An atout: the good, remarkably fairly priced wine list.
Lucas Bocsa is a passionate chef with a large portion of creativity. He conjures up classics and the finest creations from the best products. His spreads and fish soup are famous, and the wagyu beef gyoza is delicious.
New name - and a modern hotel is added to the establishment. The kitchen creates dishes with a clear and pure taste, such as baked black salsify with hazelnut, bacon, egg yolk and risotto.
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!
At eder & sons, you go on a culinary journey around the world. The Eders' cooking sons serve seven tables with their favorite dishes according to the "Caring & Sharing" principle: conscious, grounded, Mediterranean. And good.
At Bergblick Fiss, Luca Wille rethinks regional products with courage. Familiar ingredients meet curious flavors, for example in the ox heart tomato with mountain basil, coconut and galangal - harmonious.
At lunchtime, Adi Karner offers a small menu, but he is at his best in the evening. Spanish influences and Asian notes (bao or curry risotto) inspire unconventional creations.