"Parking Space" Restaurants in Salzburg
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.
The cool ambience of the former bell foundry is the stage for Andreas Senn's cosmopolitan cuisine. His menu revolves around the five senses of taste. Enjoy ox marrow, spinach dumplings and miso, for example.
Under the iconic glass dome with a view of Salzburg, you can dine on delicious dishes from the kitchen of chef Simon Wagner. He cooks imaginatively, with precise craftsmanship and excellent products. Exclusive menus.
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 two chefs have arrived at the new restaurant. No fixed menu, a surprise menu (four to seven courses) and an informal atmosphere are the ingredients for the versatile kitchen concept.
The Hubers skillfully combine a traditional inn with gourmet cuisine. Harald Huber is a master chef who conjures up unique dishes from the best products. Wine bar, grocery store, chocolate workshop.
Lizzy and Jakob Aigner are the right place for anyone looking for a delicious Mediterranean break. The menu changes according to the seasons, the classics for regular guests remain, and everyone is happy.
"And the winner is": The outdoor lounge in summer. BBQ at the highest level, mix & match in a class of its own, cool drinks, lemonades, delicious ice cream and all in all, pure summer feeling.
The idea behind the bistrot is uncomplicated, unusual and unconventional. Regional and seasonal products are used to conjure up excellent international specialties. Saturday and Sunday brunch!
The restaurant has been in existence since 1402 and for many years has been a place where the best beef dishes are served in copper pots. This is accompanied by traditional dishes with a modern twist.
Hellfried Bacher and the Buberlgut are a perfect match. Warm hospitality paired with exceptionally good cuisine and wines. The lunch menus are highly recommended, the fish is very good.
For many years, Gerhard Pongratz has stood for classic dishes, favorite dishes of regular guests and the lightness of Mediterranean influences. Buttery-tender fried chicken with potato salad or pike-perch.
Tobias Brandstätter is a master of fine restaurant cuisine at a high level. The menu also includes seasonal dishes, and many regulars love the fried chicken with clarified butter or the veal goulash.
Anyone looking for this legendary restaurant under its old name, “Riedenburg,” will find this message on Google: “Permanently closed.” This is true in the sense that the new owners view their venture as a fresh start and had already established their brand elsewhere. Under the name “Merkel und Merkel,” Ramona and Alexander Merkel had been running the restaurant at the “Gwandhaus” since 2023, nestled amid the traditional folk costume world of “Gössl.” At the end of 2024, Mark Mateschitz acquired the historic complex on the outskirts of Salzburg. By mid-2025, it became clear that the lease was expiring. A fortunate coincidence—the “Riedenburg” was once again vacant. Ramona Merkel was already familiar with the establishment from the early 2000s, when she worked there as part of Richard Brunnauer’s team. And—the new location reflects the value of its proximity to downtown. “Walk-ins” now often take a back seat to regulars. This is due to the restaurant’s tried-and-true style—home-style cooking, but not old-fashioned. Refined, yet always down-to-earth. A fresh pairing: Marinated lake char with sour cream mousse, cucumber, dill, and char caviar. The rich kohlrabi cream soup is served with marinated tuna and toasted sesame seeds. The same fish is used to give the traditional vitello tonnato a modern twist. A perfectly seared slice of sea bass rests on Fregola Sarda in a white tomato broth. And for those craving classics—of which there are many in Salzburg—schnitzel or Tafelspitz are staples on the menu. You don’t have to work your way through the wine list from right to left—the majority of the bottles from Austria, Italy, and France remain in the budget-friendly range. Priceless—the long-time restaurant manager Marina Breitwieser, who fortunately moved here with the restaurant.
With a magnificent view of Salzburg, the restaurant offers a wide range of culinary delights in a relaxed atmosphere. The kitchen serves classic dishes as well as veal heart in lemon cream or a venison curry. Fine snack menu.
Culinary trends meet restaurant cuisine. Good taste is the most important ingredient in Lukas Hagenhofer's kitchen. Braised pastry with fregola sarda or a composed culinary journey? It's all good.
The Kuglhof has had a new host couple since last year: Hannah Sattlegger and Patrick Winkler. The finest inn cuisine, creatively interpreted. Great patisserie from their own patisserie.
Maxi Reichl has fulfilled her gastronomic dream in one of the most beautiful places in Salzburg. She spoils guests with fine fish dishes, tender steaks, Austrian classics and great desserts.
The cuisine at the restaurant in the Schauspielhaus is inspired by Italian-Mediterranean cuisine. Before, after or instead of enjoying culture, you can enjoy aioli, hummus, antipasti, pasta, pizza or dolci classics, for example.
At the Steinlechner, they say that pub life is simple and tasty. This is achieved with the good home cooking, which uses many regional products. There is also a good selection for vegetarians and vegans.