The Best Restaurants with 2 Falstaff Fork(s) in Styria
Dennis Katholnig swears by food from his own garden and organic produce from the region. He also incorporates Alps-Adriatic cuisine into his fine dining menus. Tip: the house gin "The Alchemist".
Lovingly restored farmhouses in an idyllic landscape are the setting. Lamb and wild boar (Bratl!) come from their own farm. The vinotheque provides regional wine accompaniment.
The panoramic view of the southern Styrian wine country is magnificent. The Austrian cuisine with modern ideas goes well with this. Tip: the "aufgesetzte Henn'" (with bread stuffing). Very good international wine selection.
Purist design meets living Ausseer tradition. The cuisine is contemporary and down-to-earth and uses mainly regional produce. The fish soup with tomatoes and fennel is a dream.
The cuts from the restaurant's own dry ager are prepared to perfection in an elegant ambience, and there are always specialties such as Wagyu. Only the best is served before, after and during the meal.
Maximilian Grandtner and Johann Schmuck cook with a regional focus and perfectly dosed international flavours according to the motto "Tischlein, deck dich!". Exciting wine list from Schilcher sparkling wine to "Naturals".
Host and chef Peter Brandner takes a modern and purist approach to his cuisine, the interplay of flavours ranging from hot to savoury to fruity offers plenty of surprises. Professional wine accompaniment.
The premium hotel with a fantastic view also offers high-end cuisine ranging from classic regional dishes to vegetarian and Mediterranean. Naturally, any food intolerances are taken into consideration.
Cozy Styrian hospitality that begins with homemade ham matured in wood ash and finishes with fried chicken, Wiener schnitzel, crispy fried trout or goose with red cabbage.
The finest steak is served under the atmospheric brick vault, cooked to perfection at 900°C in a Chicago beefer. The well-curated wine list features 1000 bottles.
Fine old wooden panelling and the fireplace make the restaurant cosy. Mediterranean dishes alternate with classics, and the cannelloni with walnut, radicchio and truffle scrambled eggs is a creative example.
Behind mighty walls, Karl Kollmann cooks upscale regional cuisine with sophistication, including Mediterranean dishes with the best produce from the Alps-Adriatic region. The wine cellar is lovingly cared for.
Styrian and modern - under head chef Lukas Cirjak, they have gone together perfectly for over ten years. Baked chicken salad and Wiener schnitzel work just as well as ramen-style meat.
In the light-flooded Swiss pine wood dining room, you can enjoy fine wines from the wine cellar, which David Fasching matches perfectly with the creative dishes. The homemade pastries are also a must.
Deeply rooted in Western Styria, the Stube serves dishes with ingredients from the forest, meadows and river. The game weeks are popular, when there are ravioli or hot dogs with venison bratwurst.
The Grazer Stammhaus scores with a beautiful garden in the middle of historic walls, the kitchen works at the usual high level: not only the steaks are always perfect. Fine wine selection!
The name says it all: salmon trout sashimi, freshwater and saltwater fish, fried in Alpine butter - all fresh and delicious. Fish avoiders go for the Almbullensteak. Good wines, including big bottles.
The decidedly international menu ensures variety: from tapas with an Asian or Levantine touch to burgers and curry. But the homeland also plays its part: Duroc medallions with seed oil pesto.
Knowing where it comes from is an important principle. The kitchen sources most of the ingredients it uses from its own farm. In addition to confit Ausseerland trout, the truffle risotto is a delight.
The beautiful old veranda shines in new splendour, the fine wood on the walls and ceiling has historical flair. Regional cuisine with skilful craftsmanship is celebrated, the goose is a must.