"Sunday Opening" Restaurants in Styria
Gerhard Fuchs has been inspiring on the top for years. Products from the region, but also from Friuli and Istria, form the basis for subtle, down-to-earth inspired courses. Great wine pairing by Christian Zach.
You can immediately taste that Joachim Gradwohl has a background in high gastronomy. Today, he conjures up inspired regional dishes in the pretty little inn with a view of the vineyard. Large Styrian wine portfolio.
Gerhard Fuchs is shaping a new Styrian cuisine. Bratl, oven-baked liver and grammel dumplings are classics done to perfection. His Pata Negra pork from Leutschach with cheese noodles exudes international flair.
Alexander Stöhr impresses with excellent products, from which he conjures up Austrian and Mediterranean dishes. For example, the variety of tomatoes from his own garden forms an ideal symbiosis with prawns.
An iconic inn. Much of the produce is home-grown, more than 500 plants and herbs in total. On Thursdays they serve refined meat from their own butchery, Fridays are fish day. Great wine cellar.
Honest craftsmanship and produce from the garden or the region are core values. Just like authentic dishes - at lunchtime in the form of upscale tavern cuisine, and in the evening as a large menu.
Richard Rauch revives gastronomic childhood memories in the inn - of course, creative ideas are always incorporated. The in-house free-range pork from the charcoal grill is always a treat.
Produce from the Styrian Almenland form the basis, to which Stefan Eder adds a touch of Asia, America and New Zealand in his fine-dining menus. Tip: the chocolates from Eveline Wild.
A breath of fresh air from the younger generation: Anna Sattler and her partner Thomas Ferrand delight guests with their expert wine service. Anna's brother Markus shines with the modern, top-class gourmet menus.
In the cosy, rustic castle ambience, there is plenty of room for sophisticated, aromatic regional cuisine, with fish, game and lamb dishes being popular. They are accompanied by wines from the historic cellar.
Walter Triebl's upscale pub cuisine is in no way inferior to the fine-dining line. He wraps classics in creative garb – delights such as the duck cannelloni with Brussels sprouts and chestnuts.
Georg Stückelberger provides delicious natural cuisine at the wellness hotel in the Almenland. The vegetarian and vegan options are also attractive. The spectacular 6.5-metre-high "Tresor" holds 8000 wines.
The traditional farmhouse harmonises with the modern glass cube extension. Much revolves around the farm's own Angus cattle, from which the most delicious menus are created - from nose to tail.
There are three gourmet menus to choose from: vegetarian, fish and meat-based. The local à la carte dishes always feature Mediterranean and Asian elements. Good wine list.
Ali Farzat, who used to work for Gerhard Fuchs, is now at the stove, while the new operators are Trixi and Oliver Drennig from Restaurant Kogel 3. Countless rare wines are stored in Manfred Tement's wonderful cellar.
The magnificent view is worth a visit in itself, complemented by international cuisine for both sophisticated and down-to-earth tastes. The "Dinner & Magic" evenings are popular.
Nina Edler-Reisinger has taken over the kitchen with great skill. Beautiful ideas transform classics. Mediterranean flavours are also incorporated, such as scallops with saffron, Jerusalem artichokes, fennel and blood orange.
Simone Maringer and Peter Wölfer are rethinking fusion cuisine. Much of it revolves around fresh fish and Caribbean flavours, but meat also works wonderfully. A must to start: the ceviche of the day.
Dennis Katholnig swears by food from his own garden and organic produce from the region. He also incorporates Alps-Adriatic cuisine into his fine dining menus. Tip: the house gin "The Alchemist".
Lovingly restored farmhouses in an idyllic landscape are the setting. Lamb and wild boar (Bratl!) come from their own farm. The vinotheque provides regional wine accompaniment.