The Best Restaurants with 2 Falstaff Fork(s) in Upper Austria
Northern Italian cuisine in Steyr, the quality of which is hard to find even in Friuli. The pasta and the "Jota" soup with cabbage, potatoes, beans and bacon is mighty. Top wine list!
Cool music, a view of the lake, a relaxed crowd and young service staff - always with a pleasant smile on their lips - add a touch of well-being to your stay. Great wine list, trendy dishes.
Lake Traunsee and Portuguese cuisine. Do they go together? Yes, and how! It's amazing what tapas treasures are on offer. Portuguese, Austrian, sometimes mixed. Perfect. Mega wines.
Who needs a supermarket when you have top-class farmers in the area who supply the best ingredients? Christoph Forthuber has this luxury. But he also knows how to use it. High quality gastronomic art.
The foodie's heart leaps for joy. Because here at Lake Mondsee you can feast on fine goose liver as well as a tender fillet of venison from the surrounding area or freshly caught whitefish. Excellent wines.
A small, fine corner that boasts very good cuisine and excellent wines (from "unknown" producers). Spontaneity is very important, you won't find any standard menus here. The best corner on the lake!
Offering nothing ordinary is the maxim here. Werner Traxler and Michael Steininger regularly come up trumps with capon, quail or salsify and offer a mix of craftsmanship and fireworks.
The regulars affectionately call them Sabine and Flo. And the two of them have put Altmünster on the gastronomic map. In addition to pub classics, they also serve Gugumuck snails and polenta dumplings with ricotta.
The Postwirt is no ordinary inn offering run-of-the-mill dishes, but instead adds a few touches of glamour to the dishes. The asparagus duet scores with stewed tomatoes, pesto and rocket.
The O's shows in a refreshing way how sustainability and enjoyment can merge into a pleasant unity. Modern cuisine that remains authentic and brings regional farmers to the fore. Hats off!
A gastronomic star in the Salzkammergut for years. Thank goodness for signature dishes such as ox drag ravioli. If you try chocolate desserts, you should ask for port wines.
Wine, wine, wine: you can talk about it for days with Reinhold Baumschlager. The best wines from home and abroad are stored in his cellar. The seasonal delicacies are excellent.
Yummy! This is exactly what gourmets expect from a kitchen. Christian Siebenhofer chops the fillet into an exemplary tartare. Or he sears marinated venison fillet very briefly - tataki like in Japan.
There are many soups that inspire: Frittaten, semolina dumplings, liver dumplings. But the Hitzl family's "zoamg'legten Knödel" beat them all. And then there's the schnitzel, fried in clarified butter.
An experience on all levels. Ulli Bubestinger-Hoch knows how to combine gastronomic art with great wines (plenty of sparkling wine on the menu). Excellent: the combination of trout and lentils.
The innkeepers always receive top-quality produce from local producers. They use them to create trendy dishes with a twist. The best example: Abersee sheep's cheese with mango chutney and pickled turnips.
Roland Klinser takes ideas from abroad and transforms international classics into modern dishes: the spring roll with duck is delicious! Very good: gnocchi with ricotta. Great wine list.
Sandro Gamsjäger is a true kitchen maestro and skilfully incorporates his international experience into his creative dishes. Fiery: squid and tequila or dry-aged steak with chimichurri.
Modern restaurant in an idyllic location, where you can hear the alpine pasture rippling outside. The team reinterprets the cuisine of the "European Capital of Culture Bad Ischl Salzkammergut" and surprises with successful creations.