The Best 10 Mid-Range priced Restaurants in Styria
Breaking new ground is one of Richard Rauch's special skills. He never forgets to keep his feet on the ground, but ingredients such as chorizo and miso also make an appearance in his creations.
After working in top gastronomy, Markus Sattler combines top-quality regional cuisine with elements of Nordic cuisine. The products are sourced locally. Top own wines!
Christoph Mandl's cuisine has a Francophile orientation, as evidenced by the refined sauces. A great deal of space is also devoted to depicting the region. The result is harmonious courses with depth.
You sit at a long table with the other guests and watch the chefs. Micro-seasonal ingredients are prepared on an open fire or over steam. A fine liaison of down-to-earthness and innovation.
Tradition, innovation with soft tones and skillful lightness come together at Gerhard Fuchs. Sample dishes include chicken soup with chanterelles or leg of lamb curry.
The Art Nouveau castle exudes a noble elegance. Martin Steinkellner has a sensitive hand for refined courses with regional ingredients and herbs, and Maître Antony's cheeses are an experience.
There are two changing surprise menus to choose from - and then it's best to sit back and let Philipp Dyczek work his magic, because the results are consistently creative and of a high standard.
An institution in Graz that stands out for its consistently top quality - not only in the pub cuisine with boiled beef or schnitzel, but also with modern, creative dishes such as the fine ceviche.
Sustainable, local produce is used to create sophisticated classics in natural cuisine. Fresh herbs come from the hotel's own garden, the wines from the hotel's own vineyard in southern Styria.
Immerse yourself in a special experience. The kitchen places great value on the best regional produce, much of which is home-grown. The veal brisket is a top choice, and the tender steak goes well with a puntarelle and chervil root salad.
The Rauchs interpret Styria in a regional and cosmopolitan way. The dishes range from wedding soup to potato and gram dumplings to their own free-range pork cooked over a charcoal grill.
Vineyards all around, country house with style inside - southern Styria at its best. Joachim Gradwohl's cuisine easily keeps up. Straightforward courses with love and complexity are convincing.
With a view of the paddocks, you can enjoy ambitious cuisine that showcases the region's top produce. The Saturday brunch with "Broadmoar" classics and surprising creations is popular.
Daniel Weißer cooks down-to-earth with meat from his own wool pigs and many Vulkanland products. There are also fine dining menus. Good wines Haus-Gut. One of the top wine lists in Styria.
Alexander Stöhr serves upscale regional cuisine with Mediterranean excursions in a pretty Renaissance castle. He grows old varieties of fruit, vegetables, berries and herbs in the "edible castle garden".
Luis Thaller's aim is to make the most of regional products in his fine dining menus. A classic is the farmer's egg with celeriac, gammel and pig's head. 500 wines!
The cozy dining room with wall paneling does not give it away, but Manuel Liepert stands for modern cuisine with plenty of surprises. The wine cellar is run with passion.
The cuisine favors seasonal, regional products and plays with a distinct variety of flavors, whether fish, beef, lamb or game. The multi-course business lunch is also a highlight.
Markus Rath has developed a mastery of interpreting top regional products in a modern way, sometimes with Asian elements. Very good wines or non-alcoholic alternatives.
Stefan Eder has developed regioglobal cuisine that combines international and regional ingredients. It is based on regional products such as Alpine oxen and lamb. Eder's Omas Beuschelsuppe remains very traditional.