The Best Restaurants with 1 Falstaff-Gabel(n) in Salzburg
No menu; we serve whatever is fresh in the kitchen. Sometimes truffles, always fresh fish and many seasonal dishes. Everything comes from the landlord's native Istria, including fine wines, of course.
The traditional restaurant's cuisine is characterized by a successful blend of sweet, salty and spicy flavours. The best, always fresh ingredients are used to create Asian classics and perfect sushi.
At the Steinlechner, they say that pub life is simple and tasty. This is achieved with the good home cooking, which uses many regional products. There is also a good selection for vegetarians and vegans.
The food concept of the beautiful terrace with a dream view bears the culinary signature of exceptional chef Andreas Senn. From breakfast to dinner and the cool bar, it's a must-visit in the city.
The mainstream is at home elsewhere, the Fuxn is a lifestyle with fine taste. And this comes from the Bavarian-Austrian region and with ingredients from small, local producers.
In one of the oldest inns in the city, Salzburg pub culture is upheld. For example, the popular fried chicken, baked liver or the "Oabeits" lunch are served here.
From Graz to Strasbourg? From Amsterdam to Dublin? If you want to go on a culinary journey, you don't have to get on a plane. At CULT you can enjoy "Strip-Loin-Steak Dublin" or Graz fried chicken.
Pretty much everyone has seen Salzburg's Hofstallgasse at some point. Either in the paparazzi photos of the big premiere parade in front of the Grosses Festspielhaus. Or as a guest during a visit there. In a German online medium, this scene has already been disparagingly denigrated as the "Salzburg Ballermann". For a few months now, there has been a new catering station right opposite for cultural visitors, onlookers and everyone else. The restaurant in the Salzburg University building has already had several operators, most recently the student restaurant "Café Uni:Versum". After being refurnished with gray lounge chairs and marble tables with brass edging, the still quite uncomplicated restaurant now presents itself as "Maestro by Eden". Under the Eden brand, Andreas Gappmaier runs a bistro and the "Skybar" in the Unipark in Nonntal. There are two dining options here: one with normal portion sizes. The majority of the small menu is also available as tapas for quicker enjoyment. The creamy beef tartare comes seasoned at the top and therefore does not need the accompanying salted butter. The gamberetti with tomato and garlic ragout is cooked beautifully juicy. The "papas arrugadas", small unpeeled potatoes in a thin salt crust, are served with "mojo rojo", a red bell pepper sauce. Impeccable and simple: beef tagliata. The frivolously shaped "Venus breasts" from Charly Pastry in Seekirchen am Wallersee await in the display case. The wine selection is minimalist - four open whites, five reds. And an important detail for the cultural scene: at 99 euros, Perrier-Jouët is reasonably priced by city standards.
The Ortners live sustainability and regionality. Many of the products used in the traditional, classic tavern cuisine come from the Alpine region. Fine: the oven-fresh roast pork and vegetarian dishes.
The Cavalli has been a culinary mainstay when it comes to Italian cuisine for many years. You come here and immerse yourself in the variety of flavors of the southern land of longing. Italian classics!
Culinary art "at the highest level" - true to the Stiegl logo - here also from the kitchen. Many regional ingredients, including from our own Wildshut estate, are turned into traditional dishes, sometimes with beer.
Excellent food made from the best ingredients has been the philosophy for many years. If you like, you can dine family style - from nigiri and maki from the sushi bar to hot dishes. Authentic and delicious.
Breaded peppers, pistachio chicken, "royal puree" or cevapi with kajmak? Balkan cuisine is rethought here. Traditional recipes form the basis, with a pinch of fresh ideas thrown in. All very good.
When you say pizza in Salzburg, you also say Da Giacomo. For many years, it has been an Italian-Southern destination with a guaranteed vacation feeling for the best pizzas, fine pasta, fish and meat classics.
Austrian, Asian, vegetarian or vegan. Diversity is at home in this trendy restaurant in the festival district. Famous: the truffle beef tartare. Special: the sturgeon fillet. Classic: the Viennese cuisine.
The small, iconic restaurant on the famous square with a view of Mozart scores highly with its organic food. In the original parlors, much of the food served comes from the restaurant's own farm - from the snails to the meat.
The Stiegl brew and the specialty beers from Stiegl-Gut Wildshut are accompanied by home-style cooking with a modern twist. Classics, game dishes and burgers are served in the rustic atmosphere.
The mix is just right: traditional Austrian cuisine meets the Mediterranean. From oven-fresh roast pork to Salzburg bratwurst, from burrata to tarte flambée. Seasonal specials.
The historic Augustiner brewery inn is a popular meeting place for everyone, authentic and rustic with a beautiful guest garden. It serves Salzburg home cooking with a twist, including vegetarian dishes.