The Best Restaurants with 2 Falstaff Fork(s) in Austria
Franz Kulmer and his daughter Sophie provide fish courses with heart: trout loafs with chili chutney, breaded trout or whole huchen from the oven. The chocolate mousse is a dessert classic.
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.
Tropical fruits, manioc, black beans. Kias Burget's diverse Brazilian cuisine is best experienced through six- to seven-course menus. Alex Burget has the right wine to go with it.
Each dish is well thought out, a visual statement and a puzzle of finely balanced components. Creative, sophisticated and clearly one of the top addresses for fine dining.
The restaurant's own farm with Duroc pigs and lambs reared in a species-appropriate manner sets the culinary pace for the menu. Now in its sixth generation, the family business is full of warmth.
Cows graze around the revitalized inn with its fantastic views. In the kitchen, Martin Kinast conjures up one feel-good dish after another and looks into the hearts of gourmets.
Bistro meets pub: former Steirereck chef Danijel Duspara combines Viennese cuisine with French accents and serves up feel-good cuisine with taste and high standards in his small restaurant.
In this stylishly designed restaurant, you can indulge your passion for meat: The steaks are always perfect, accompanied by classic and creative side dishes. For those who want to try something new: the "El Gaucho skewer" with four mini cuts.
The artistic and creative flair of Kristiania is reflected in the gastronomic concept. Surprising dishes full of flavors, fondues or culinary experiences in the snow: anything is possible!
An exceptionally beautiful boutique hotel where the cuisine is more than worth recommending, whether it's carbonara ravioli or the surprise menu, pink beef with red wine sauce or crêpes with apricots.
Charming bistro-style restaurant in the embassy district. Product-oriented dishes, clearly and precisely presented on the plate. Multi-course tasting menus, exclusively French wines.
The Croatian restaurant could be located right by the sea thanks to its Mediterranean atmosphere. It is considered one of the best addresses for seafood (source: fish shop Brač). Great: Antipasti "crudo"!
In the rustic vaulted ceiling, the modern furnishings create a beautiful contrast - and this balancing act is also practiced in the kitchen. Regional dishes with a creative twist - it works well!
Exceptional, endearing, outside the norm. At Muto, connoisseurs can expect the unexpected at the highest culinary level. Simply let yourself go and enjoy creative masterpieces and wines.
Other restaurateurs can only dream of this: up to a thousand guests are served here every day with elaborately celebrated beef cuisine and classics from the large Plachutta repertoire.
Green lamperies, intimate wooden boxes - it looks as if it has always been there. Yet the restaurant was only reopened in 2011. Wiener schnitzel, veal liver, Kaiserschmarrn - all the classics are here.
Patrick Landerer focuses on clear cuisine, little meat and strong flavors. Fried leek with vegetarian jus is particularly convincing, along with precisely composed courses with plenty of culinary depth.
When the Esterházy organic estate in Donnerskirchen turned an old pigsty into a restaurant in 2024, there were two things to note. Architecturally, the exercise was very successful - the signs of the old use, such as feed troughs or the rails of a manure track, were left in place. Reed cladding and good lighting turned a hall into a harmonious restaurant. Culinary, on the other hand, was a stumbling block; the gastronomy didn't seem nearly as well thought out as the appearance. Three years later, everything is different. There is now a proper wine list and the staff has been increased. And above all, Peter Zinter, a renowned chef who knows how to appreciate the full potential of the Esterházy estates and land, has arrived. After all, apart from the farm's own migratory chickens and Angus cattle, the estate boasts gigantic hunting grounds. The results of his passion for hunting could already be seen on the menu at Zinter's last place of work, the Viennese inn "Stern". So it can happen that pastrami from a teal shot two months ago is served as an appetizer on the "Hofmenü" menu, together with smoked catfish cream on crusty bread. The "Organic Angus X White Panther" includes not-so-thin slices of raw boiled beef with raw mountain prawns, whereby the strikingly sour pickled onions rather disturb than accompany the ensemble. Outstanding: raw marinated venison - formed into a ball and rolled in chives - with organic yolk and homemade "Bio-Pannonier" bread. Here, the pike-perch really does come from Lake Neusiedl and is served in an enchanting sauerkraut beurre-blanc. And most importantly - the Esterházy slice does not disgrace the house.
In a stylish ambience in the heart of the old town, Hermann Schmidhofer alternates between upscale pub classics (Kaiser Cordon) and exquisite creative cuisine from all over the world (ceviche from Langostino).
They cook what inspires them: creative, product-loving Central European cuisine with a Slavic touch - seasonal, urban and sometimes unconventional. The right wines are quickly found.