The Best 10 Premium & luxury priced 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.
Harald Irka not only demonstrates great craftsmanship, he also has a keen sense for surprising combinations. The Wirtshaus am Pfarrhof is new. Excellent wine accompaniment!
Chic flair in the middle of the Almenland Nature Park. Nature, local produce and sustainability are the inspiration. The sweet finale is created by former world confectionery champion Eveline Wild.
Jan Eggers and his team have created a real sensation in the city's gastronomic scene. No wonder, because you don't want to miss a single one of the eight menu courses: creative, contemporary, great!
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.
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.
Johann Schmuck and Maximilian Grandtner's sophisticated yet down-to-earth cuisine is an ideal match for the historic walls. Every dish is a feast for the eyes, and the wine pairing is also very exciting.
Florian Wörgötter offers a bold, elaborate fine dining menu. The pre-rigor salmon, for example, comes as sashimi with mandarin and melon. The wine list also offers exciting options.
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.
Stefan Haas describes his sophisticated cuisine as innovative, pure and simple; he only uses two flavor components per dish wherever possible. His wife Juliane provides charming wine pairings.
The Wassermann restaurant is being redesigned at the time of going to press - it will be interesting to see whether fine dining remains the focus. The romantic lake view from the elevated terrace will certainly remain!
The steak institution's flagship restaurant in the beautiful old building with its fantastic courtyard garden not only grills classics - the signature cuts of the house are also waiting to be tried.
In a stylish ambience in the heart of the old town, Hermann Schmidhofer alternates between upscale pub classics (Kaiser Cordon) and exquisite creative cuisine from all over the world (ceviche from Langostino).
Head chef Gottfried Prall attaches great importance to emphasizing the flavours of local produce. They are enhanced by the liaison with fine Mediterranean products.
The modern alpine design is very inviting. The innovative fusion cuisine mainly uses regional products from sustainable agriculture, and the lamb comes from the restaurant's own farm.
Beautiful location in the Aupark in Leoben. Austrian cooking tradition is interpreted in a modern way, the menu adapts to the season and market situation of the products. The cleverly matched wines are the perfect accompaniment.
Anything that does not come from the home herb garden or the farm is sourced from regional businesses. Dietmar Muhr uses them to prepare dishes that reflect the Pöllau Valley Nature Park.
Steak lovers feel at home here. Lady steak, rib-eye steak and surf and turf are served with red wine and pepper sauce or thyme cream polenta. Plant-based steaks are an alternative.