The Best 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.
The revitalized historic house is Harald Irka's stylish stage. His blend of skillful classical craftsmanship and pointedly modern combinations is magnificent: always inspiring.
Stefan Eder calls his cuisine "regional-global cuisine". He combines healthy, mostly regional ingredients with flavours from the big, wide world. He also serves forgotten local dishes.
Richard Rauch has long been a guarantor of innovative fine dining. The products of the region take center stage. The menu, which focuses entirely on pork, is exciting. Top wine advice.
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.
Christoph Mandl has settled in well. With great skill, he demonstrates his special flair for surprising combinations without trying to put on a show. Great class: the wines from his own estate.
Spectacular menu by Alexander Posch, who uses it to fill an entire room in "Chef's Table" style. The outstanding patisserie by Jan Eggers and the wine gems underline the extraordinary.
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.
Mike Johann cooks Styrian cuisine in a mini-restaurant with a view beyond the horizon. A classic is the unstuffed goose liver with blunzen and tripe. The cellar offers 800 labels with vintage depth.
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.
Patrick Faist never runs out of ideas. The products of his surroundings set the tone – resulting in dishes that perfectly combine the down-to-earth with creative modernity. Great wines.
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.
The ambience is reminiscent of a rustic ski lodge, but the cuisine exudes great class. Dominik Utassy, formerly of Tantris in Munich, demonstrates his international stature. There is a wine selection to match.
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.
The restaurant's own woolly pig plays an important role in Daniel Weißer's refined regional cuisine, as do beef and dry-aged organic chicken, sometimes mixed with Asian flavours. Very good own wines.
Marine treasures such as sea urchins from the Faroe Islands, hand-dived scallops and wild-caught turbot are the flavour powerhouses of Harald Irka's new range. With an exciting non-alcoholic accompaniment.
Johann Schmuck's third restaurant is located underground. The large menu offers an explosion of regionally inspired courses with a modern touch. Imaginative and harmonious wine accompaniment.
In the west of Graz, tavern cuisine made from regional produce comes in modern, thoroughly creative nuances and meets an extensive wine list that celebrates (not only) Styria. Beautiful guest garden!
Deep in southern Styria, the crispy Styrian chicken is served, of course, while the sole rolls with black salsify ragout are Mediterranean-inspired. And for dessert with a great vineyard view? Sour-cream fritters!