"Parking Space" 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!
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 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.
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.
The historic inn offers a unique culinary experience. The kitchen serves creative alpine cuisine made from the best regional ingredients, such as chamois sausage with truffle and alpine butter lard.
From Winkler's "herb kingdom" comes an alpine gourmet cuisine that is characterized by its deep connection to nature and the masterful use of wild herbs from the surrounding area. Simply delicious.
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.
Alpine cuisine at a very high level. Not only do the first-class products come from the Lungau mountains, but also many an inspiration. Josef Steffner's cuisine is 100% Lungau, 100% authentic.
Andreas Herbst stands for modern, alpine, regional cuisine with high standards. "Nose to tail" and local food are his inspiration, his culinary talent the key to great success.
The name stands for the lake, the water around the estate. The fact that you can eat very good Japanese food here is thanks to sushi masters, but also to the creativity of the owners. Far Eastern, delicious and good.
Silva means forest in Latin, and "taste the forest" describes what the kitchen conjures up. Every dish is inspired by nature, the taste and smell of the forest are present. There is also game.
Jürgen Vigne has been a master of the culinary arts for years. His two menus - "Jürgen Vigne" or vegetarian - are a culinary journey to the best taste with the very best ingredients. Excellent.
Other five-star hotels may seat their out-of-town guests in separate, exclusive dining rooms. At the “Salzburgerhof” in Zell am See, however, guests at any table in the spacious “Salzburgerstube” can choose between the regular à la carte menu and the tasting menu. Even the regular menu already showcases the style of the new executive chef, Michiel Van den Berg. He took over from the long-serving Stefan Reiter and is steering the restaurant in a new direction, moving away from grand, French-influenced classics. If you detect Asian ingredients and flavors in most of the courses, you’re on the right track. The Dutchman grew up in Indonesia; after completing his training in his home country, he worked his way through the German hospitality industry, most recently cooking at “Fritz & Friedrich,” one of the top restaurants in Obertauern. With the full-course menu, Van den Berg showcases the full range of his repertoire. To start, there are typically very filling local delicacies served in mini-portions, such as Pinzgau-style Bladl & sauerkraut or Kassuppe with fried veal brain. Then the first detour toward Asia—tender, lukewarm hamachi with ponzu, topped with (a bit too much) nut butter espuma, young leeks, and puffed rice. Back on course for home: a fluffy crackling dumpling with paprika-seasoned sauerkraut and lardo. And back again: cream cheese pockets with pak choi, a nice and spicy Korean gochujang sauce, and tomato water. For those who find such a culinary cruise too exciting, the à la carte menu offers a safe haven with Pinzgau cheese gnocchi, schnitzel, and Kaiserschmarren. The popularity of this traditional restaurant among a spendthrift clientele is evident from the wine list. Alongside all sorts of affordable options, they’re all there—Masseto, Unico, Bonne Mares, Opus One, Petrus.
The culinary offering is a symphony of regional, authentic Austrian cuisine with international accents and a focus on the Salzkammergut region. The location and wine list are breathtaking.
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.
Franz Meilinger combines Austrian tavern cuisine with Alpine, contemporary natural cuisine and the slow food philosophy. The result: great, creative dishes made from regional ingredients.
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.
Knowing where it comes from is the maxim of head chef Florian Huber. The Lammertal and the Tennengau not only provide him with ancient cooking techniques, but also almost all the products for his creative cuisine.
Gourmet restaurant, but casual. Fine dining, food sharing, a touch of Asia - that's all part of the program: a regional menu from the mountains shows what can be prepared from beets and turnips.
If you are looking for good food in the center of Schwarzach im Pongau, you will find all kinds of pubs, bars and snack bars. The supply situation is no different in other nearby communities down in the valley. The only chance - a few bends up to picturesque St. Veit with its magnificent market square, grocery store, various refreshment stops and a quasi-new old inn. Vitus Winkler, widely known for his gourmet restaurant "Kräuterreich", built his outwardly modern hotel around a restaurant that his grandmother had opened in 1928 as part of a café and guesthouse. For a long time, the historic Zirbenstube was used to cater for hotel guests, and Winkler served his menus in the conservatory. The relocation of the "Kräuterreich" to a new area prompted the historic parlor and the reconstructed black parlor with its extravagant coal-black furniture to be declared a "tavern". With a partly "normal" offer. So you can stop here for beef soup, mushroom goulash (from Flachgau organic mushrooms) or cordon bleu (from Fritztal free-range pork) as well as for something more elaborate. Even the place setting is striking: Herb spread, often a pale convenience spread, is a deep green delicacy here. Calf's liver parfait comes with port wine cherries, cocoa earth, meadowsweet and buttermilk-herb emulsion. The "Alpine Bouillabaisse" is a powerful, paprika-infused broth with plenty of salmon trout, Alpine prawns and fennel pockets. Original: an interpretation of the club sandwich with beet focaccia, lots of herbs and pastrami, of course. And a must, if available: Cranberry dumplings.