The Best Restaurants with 1 Falstaff Fork(s) in Styria
Steaks take centre stage in this cosy spa restaurant with its wooden ceiling. High-quality beef from Austria is grilled with a large selection of side dishes. Kaiserschmarren follows at the end.
In his family-run restaurant, Franz Danklmaier skillfully combines traditional down-to-earthness with innovative ideas. The best example is the "Seeviche" of Ausseer char with cauliflower pannacotta.
It's not just the classic dishes that taste great in the enchanting ambience of the Rosengarten. It can also be creative: the tartare of king oyster mushrooms, for example, is a promising start.
Pizzeria with a view, even looking at the plates is a pleasure. The highlight is the original Neapolitan pizza, accompanied by lasagne or pasta with prawns. The desserts are sinfully good.
The unsurpassed lakeside location is also ideal for weddings. The kitchen highlights: char consommé or ceviche of Aussee char to start, then trout and whitefish sizzle in the pan.
As a South Styrian, Stefan Nauschnegg naturally has a close relationship with fried chicken, roast pork and schnitzel. He also has international dishes such as venison gyoza. Beautiful and extensive wine list.
Christian Wölkart combines refined regional cuisine rooted in Ausseerland with world flavours. A taste? Ausseer char marries with sweet potato, fennel and seaweed. Oven roasts are served on Saturdays.
The name says it all: game dishes play a leading role. Popular dishes include venison lasagne, venison ragout with dried plums and venison veal steak. The fried chicken is also one of the good standards.
In the casually designed Schilcherland Hotel, Styrian cuisine is reinterpreted and married with international influences. This is how the creamy artichoke soup is served with ravioli.
Off the beaten track, Bernd Konrath impresses with upscale Styrian cuisine, including almost forgotten dishes from grandma's time. The barbecue buffet and the gourmet menu are firm favourites.
Terracotta floors, brick walls and an open fireplace are the atmospheric ingredients. The Styrian-Mediterranean cuisine is popular for themed weeks such as "Coast to Coast" or "Grandma's Pub Cuisine".
Enjoy homemade truffle gnocchi, beef ravioli in stroganoff sauce or nougat dumplings with orange in the inviting, wood-panelled dining room. Well-selected wines come from the cellar.
Regionality is a top priority for the produce. Personal contact with the producers is important to the chef, and trout comes from the restaurant's own stream. Game dishes such as pheasant or game soup are top of the range.
In a picturesque vineyard landscape, the traditional restaurant offers the best regional wines. In addition to classic dishes, the sweet potato soup with ginger and coconut or the black pudding in white bread and herb breading are sure to delight.
Pictures made of moss, large windows and a magnificent view are the platform for regional dishes with an international touch, under the sign of the vine. The 900-year-old cellar offers outstanding wines.
The kitchen serves a cross-section of popular Austrian classics - from roast pork with sauerkraut, baked veal liver or veal Wiener schnitzel to rack of lamb in a herb crust.
Thomas Galler has taken over the helm from Konstantin Filippou and now conjures up an unchanged creative, but also wonderfully light regional cuisine. Pinsa is popular, and the "Alpine salmon" is also delicious.
In the heart of the old town, a break from the gaming table, or from a stroll through the city, awaits behind ornate windows. The small menu offers popular classics: spaghetti busara, Wiener schnitzel, steak.
Austrian classics are celebrated in a modern ambience: from roast onions to grilled dishes. The regional Vulkanland pork plays the leading role in Wiener Schnitzel and cordon bleu.
In the evening, Jan Aigner goes for the big wow effect: mostly regional produce is used to create unusually exciting combinations, such as braised lamb shank on a creamy caper flower risotto.