"Sunday Opening" Restaurants in Upper Austria
Lukas Nagl makes his mark on Austria with unmistakable fish cuisine. Copying? Impossible. Sommelier Katharina Gnigler is also considered a luminary, her drink recommendations (with and without alcohol) are unique.
Wow. This is high cuisine that shines like a diamond in the culinary landscape. Lots of French dishes, exceptional wines with an impressive depth of vintage, the most beautiful ambience.
One ois please! Philip Rachinger proves why he is one of Austria's best chefs in his chic restaurant right on the romantic Mühl river. Top craftsmanship, great ideas, usually perfectly executed.
Gourmets with a good memory remember the 1990s, when people made a pilgrimage to Mondsee - to "La Farandole" or to the legend Karl E. Eschlböck. Most recently, talented chefs regularly worked at the "Iris Porsche" Hotel, which also closed in January. And now this - a high-class Japanese restaurant was probably the last thing you would have expected in this community of 4000 people. German Jürgen van der Smissen, who runs a medical products company in Wals and lives in Mondsee, and his managing director have invested in converting a pizzeria into an extremely chic double restaurant - on the left is "Izakaya", or Japanese pub cuisine with maki, tempura and the like. And at the Chef's Table, you can watch chef Kentaro Fujita from Kyūshū finalize the "Omakase" menu. Whereby - omakase in the strict sense does not exist at first. Fujita does not decide spontaneously, the courses are fixed on the menu. The products are of exceptional quality: hamachi and scallops come from the Japanese gourmet hub in Düsseldorf, bluefin from top Spanish breeder Belfegó. Sashimi is artfully arranged as "otsukuri", the master coats nigiri with a hint of mild soy sauce and advises against further moistening. The main courses are more Western-style dishes: eagle fish or, as an upgrade, black cod are served on cauliflower puree with deep-fried eggplant, carrot and salsify chips. The wine list is well stocked in all categories right from the start, including nine types of sake. And the operators are also opening the aforementioned "Iris Porsche" hotel and Mediterranean restaurant in May.
If you want to experience and taste the Mühlviertel in all its facets, the Keplingerwirt is the ideal place to stop off. Grammeltascherl is a must, as are the excellent game dishes and the cardinal slices.
At the city limits above the fog line, Manuel Grabner's cooking is borderline brilliant. Fine dining at its own level, but with room for classics too. And you can also be sure of that: Wine excellence.
The award-winning chef Helmut Rachinger has shaped the gastronomic landscape in Upper Austria like no other. Fernruf 7 is a paradise next to the Mühl. Come in, enjoy, be happy.
The charming inner courtyard with fig trees invites you to dream. When the kitchen serves classic and modern dishes accompanied by top wines and spirits, you know it's a dream.
"Vive la Hoamat" means: Austrian food, familiar flavors, refined by French cooking style. Fine dining that is a real pleasure with a view of the open kitchen. Very good wines.
Stately, stately and, thanks to Thomas Höfler, of the highest culinary standard. One day is never enough to explore the surroundings and the menu in detail. A pearl on the lake.
A gourmet restaurant that is never aloof and remains grounded. Thanks go to the chef Sebastian Leutgeb's grandmother: she gave him the love, perfection and secrets of good food.
Guests' mouths water when the fine aroma of roast pork wafts through the parlors - thanks to the wood-fired oven, which ensures a great aroma. It's delicious, charming and beautiful here.
Dining in these historic walls dates back more than 400 years. Christoph Parzer has given the tradition a modern, luxurious fine dining touch with Norway lobster and turbot.
Josef Neulinger was named best sommelier by Falstaff. In winter, he works in Lech. As soon as the snow melts, he is back in the Mühlviertel with incredible home cooking and wines.
There's something about sitting by a water lily pond in love. If you don't have a heart in your eyes yet, you will when you look at the menu: Wagyu steak or Casanova tartlets - good to nibble on.
Cortisen is not just any restaurant. Cortisen is an attitude to life, it is longing, it is Lake Wolfgang paired with exceptional cuisine. Cortisen means letting go of everyday life.
It is a pleasure to sit inside and outside at Wirt z'Neuhausen. And it can happen that you linger longer, because dishes like Leberbunkl and wines are a good reason to stay.
130,000 bottles are stored in Reinhold Baumschlager's cellar. He knows every single one. No wonder he was named Sommelier of the Year in Upper Austria by Falstaff. In addition: high culinary art.
Cows graze around the revitalized inn with its fantastic views. In the kitchen, Martin Kinast conjures up one feel-good dish after another and looks into the hearts of gourmets.
Wow, what a beautiful place to enjoy life. A chic hotel with an enchanting restaurant that brings well-being to the highest level with very modern interpretations of dishes (Fischbosna).