The Best of »Falstaff Restaurantguide 2024«
In the rustic Tannheimer Stube you will find a charming mix of modern tapas and traditional Austrian cuisine. Carrot and pumpkin and oyster karaage, for example, are the prelude to schnitzel and goulash.
Kim has been cooking her interpretation of Korean recipes for many years. She is considered a pioneer of modern, high-quality Asian cuisine in Vienna. Daily fresh products are skilfully prepared.
With its sophisticated, refined pub cuisine, the Schnattl has been a Josefstadt institution for many years. Connoisseurs love the vitello tonnato. It is open exclusively for groups on Fridays.
The philosophy of traditional Chinese medicine runs through the Posthotel from wellness to the plate. The five-element teachings taste and nourish excellently. Ingredients from our own farm.
At the Alpenresort, you can rely on the varied cuisine and wine selection. The team serves warm and competent regional and international cuisine in the cozy and elegant dining rooms.
Tamer Kacar and his team look after their many regular guests with both warmth and professionalism; from a light, wholesome business lunch to an eight-course dinner menu with a love of detail and refinement.
In the panorama restaurant, you have plenty of privacy and the best views from the upholstered seating areas. The cuisine is local-Mediterranean with regional ingredients. Tip: the steak selection and alpine sushi.
What do you start with at the Moar when talking about its delicacies? Perhaps with desserts such as cardinal slices or lemon tart. The menu is also unbelievably good.
Tasty seasonal delicacies: from fine Alpine classics to the best of Mediterranean cuisine. In the rustic "Vinum Inn" cellar, you can also discover the perfect wine to accompany your meal.
Guaranteed regional is the motto in this inn with beer garden. It serves good Salzburg food made from local ingredients or from its own farm, such as fine lamb or ribs.
A lovely place to stop for a bite to eat - at an altitude of 2020 metres. You can enjoy hearty and creative meals on the terrace and in various parlours. Popular fondues ("Chinoise" or with chocolate) or the "Tatarenhut".
People meet for lunch or after-work negroni, but the small menu is also worth a visit in the evening: pasta all'arrabbiata and tagliata di manzo shorten the time until the next Adriatic vacation.
It is not always necessary to reinvent the wheel, especially as the Italian classics are not without reason: Vitello and carpaccio to start, followed by pasta and risotto. Or perhaps the pesce del giorno?.
The Wirtshaus am See has always been a guarantee for good, traditional cuisine. This remains the case, only in summer the cuisine becomes funky, young and delicious: pop-up, as you would wish.
Indian weeks at the Post have long been a cult event. But there are also other focal points, such as the gastronomic excursion to the Balkans, which justify a trip to Ebensee. Always top: local delicacies.
Host Lothar Eiler is passionate about outstanding regional foods and always has an anecdote or two to share. "Tubo", a real institution in the Bregenzerwald.
Tavern dishes such as roast pork, fried chicken or roast onion taste great with the home-brewed beers: Around 30 different varieties are served, including cherry and gin beer.
If you want to describe the Innviertel, you will inevitably end up with the Surspeckknödeln (bacon dumplings), which are turned with particular devotion at Hofer. Other specialties: Meat doughnuts or homemade Blunzen.
Well-traveled gourmets from Burgenland are familiar with the Sautanz. The Rettenbachalm celebrates the deer dance and expertly refines a venison calf: liver, tartare, ragout - all excellent.
Gerald Pichler's gourmet cuisine at the Sagwirt has demonstrated a skilful combination of traditional tavern cuisine and Salzburg fine dining for 15 years. His gourmet menu is also available as a vegetarian option.