"Nespresso" Restaurants in Austria
What Juan Amador creates in the country's only three-star restaurant is a brilliant performance. The highest level in every dish, great new interpretations ("Ajoblanco" with oyster leaves).
What chef Thomas Dorfer presents here is some of the best and most creative cuisine in the country. He continues the great tradition of the house in a very personal way. Monumental wine cellar.
Crustaceans, fish, vegetables or sourdough that has been cultivated for years: chef Sebastian Jakob's Alpine-Asian cuisine is a breath of fresh air in the most highly decorated room of the luxury hotel.
The Toni M. is at the top level of Relais & Châteaux. The cooking style is characterized by international influences and a love of the region. The dishes appeal to all five senses at the same time.
While many young chefs are inspired by Asia and Nordic cuisine, Max Schellerer remains true to French cuisine. High gourmet standards in an elegant ambience, accompanied by heavenly wines.
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!
At the Chef's Table, the team creates a changing degustation menu in eight courses with a direct view of the lively kitchen at this luxury resort. A real treat for the palate and an entertaining experience.
The luxurious wine culture of the Hospiz Alm is known far and wide, but it is also worth a visit for the food. David Kurz skillfully cooks timeless classics and steaks to share in the elegant ambience.
Richard Hessl has been in charge of the kitchen for what feels like an eternity - and the modern interpretation of the Alps-Adriatic line has retained its appeal. Magnificent view of Lake Wörthersee.
You can't get more private and luxurious than this boutique hotel. The atmosphere in the hotel's own restaurant is also wonderful. Top: Markus Winkler's fine drinks accompaniment!
Head chef Christian Jeske serves his Alpine gourmet cuisine in the atmospheric, traditional parlour of the luxury hotel. His menu is cosmopolitan with international products and a local Alpine touch.
Maria and Josef Steffner live their passion for the very best cuisine. The ingredients come from the forests, mountains and local producers. Signature dishes based around the Lungau "Eachtling".
Christoph Mandl has settled in well. With great skill, he demonstrates his special flair for surprising combinations without trying to put on a show. Great class: the wines from his own estate.
Mike and Andrea Schwarzenbacher's cuisine, service and wine selection are all exceptional. Whether seasonal high-end dishes (game, mushrooms) or international influences (curry) - a dream!.
Haute cuisine meets down-to-earth: Dominic Baumann skillfully combines both lines in the restaurant of the noble resort - accompanied by the Lucian family's wine treasures (over 4000 items). Wonderful!
In the Poststube, Thomas Strasser impresses with his way of combining Alpine cuisine with international cuisine. The seating is dignified and the menus are accompanied by a diverse wine selection.
You can rely on the gastronomic delights at the Stanglwirt. The predominantly Austrian menu offers something for everyone - from meat and fish to plant-based dishes, and everything is made with ingredients from the region.
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.
The father and son team complement each other perfectly in the kitchen, even though Filius Philipp is increasingly taking the helm. The best way to discover the extraordinary dishes on offer is the father-son menu.
The Lukas family regularly takes gourmets on a journey to gastronomic delights. If you want something a little more casual, the Einkehr is the place to be. Their calling card: Grammelknödel dumplings.