"Outdoor Dining Area" Restaurants in Styria
For Gerhard Fuchs, perfect craftsmanship is the basic prerequisite for his formidable regional cuisine with a view beyond the horizon. The wine accompaniment is a pleasure for those who like to explore.
Breaking new ground is one of Richard Rauch's special skills. He never forgets to keep his feet on the ground, but ingredients such as chorizo and miso also make an appearance in his creations.
In his small, elegantly furnished restaurant, Mike Johann celebrates a modern interpretation of regional cuisine with fine craftsmanship. The wine cellar has grown to around 900 items.
Fine dining in a class of its own, based on the finest ingredients. Head chef Dominik Utassy knows his craft and sets creative milestones, while his wife Eva recommends the right wines to go with them.
After working in top gastronomy, Markus Sattler combines top-quality regional cuisine with elements of Nordic cuisine. The products are sourced locally. Top own wines!
Christoph Mandl's cuisine has a Francophile orientation, as evidenced by the refined sauces. A great deal of space is also devoted to depicting the region. The result is harmonious courses with depth.
Tradition, innovation with soft tones and skillful lightness come together at Gerhard Fuchs. Sample dishes include chicken soup with chanterelles or leg of lamb curry.
The Art Nouveau castle exudes a noble elegance. Martin Steinkellner has a sensitive hand for refined courses with regional ingredients and herbs, and Maître Antony's cheeses are an experience.
Junior Hans-Peter Fink has now taken over as head chef. You can taste his training in top international restaurants on every plate. His wife Nina skillfully selects from 400 wines.
In the evening, Norbert Thaller delights with sophisticated regional cuisine: sophisticated, modern, but always with a focus on local roots. He sources the produce from his garden or the surrounding area.
There are two changing surprise menus to choose from - and then it's best to sit back and let Philipp Dyczek work his magic, because the results are consistently creative and of a high standard.
An institution in Graz that stands out for its consistently top quality - not only in the pub cuisine with boiled beef or schnitzel, but also with modern, creative dishes such as the fine ceviche.
Sustainable, local produce is used to create sophisticated classics in natural cuisine. Fresh herbs come from the hotel's own garden, the wines from the hotel's own vineyard in southern Styria.
Immerse yourself in a special experience. The kitchen places great value on the best regional produce, much of which is home-grown. The veal brisket is a top choice, and the tender steak goes well with a puntarelle and chervil root salad.
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.
The Rauchs interpret Styria in a regional and cosmopolitan way. The dishes range from wedding soup to potato and gram dumplings to their own free-range pork cooked over a charcoal grill.
Vineyards all around, country house with style inside - southern Styria at its best. Joachim Gradwohl's cuisine easily keeps up. Straightforward courses with love and complexity are convincing.
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.
Daniel Weißer cooks down-to-earth with meat from his own wool pigs and many Vulkanland products. There are also fine dining menus. Good wines Haus-Gut. One of the top wine lists in Styria.
Alexander Stöhr serves upscale regional cuisine with Mediterranean excursions in a pretty Renaissance castle. He grows old varieties of fruit, vegetables, berries and herbs in the "edible castle garden".