The Best Restaurants with 2 Falstaff Fork(s) in Upper Austria

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.

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.

A beautiful and chic restaurant in the Almtal valley that shines with its modern interpretation of cuisine. Japanese ramen is served regionally, and portobello mushrooms are not just for vegans.

Take a charming restaurant, serve delicacies such as Riesling foam soup with cod ravioli, recommend a great wine from the extensive menu to go with it, and then enhance it. Voilà: A real treat.

The be-all and end-all of exceptional cuisine is first and foremost the farmers who produce outstanding food. O's brings them in front of the curtain and refines their products masterfully and creatively.

Wow, what a beautiful place to enjoy life. A chic hotel with an enchanting restaurant that brings well-being to the highest level with very modern interpretations of dishes (Fischbosna).

Once upon a time, there was a couple who ran a restaurant named Essig, who had been serving excellent cuisine in Linz since the 1980s —first at their two “Vogelkäfig” restaurants and then, starting in 2010, at “Essig’s” in the extravagantly styled former dance hall “Froschberg Rondeau.” At the end of 2025, the Essigs retired after an exciting 38-year career in the restaurant business. Now, the young restaurateur Thomas Huber has taken over the venue in addition to his “Huberei” in the city center. Huber had previously worked here; the name “zamzamzam”—which can only be pronounced soberly—is intended to define the restaurant, located outside the city center, as a meeting place and to attract younger people with a concept that’s approachable and free of pretension. The kitchen sticks to classics, served with the highest quality. With veal sweetbreads, baked with a potato and lamb’s lettuce salad and pumpkin seed oil mayo, even the smaller appetizer portion is almost too much to handle. The rhubarb-fennel salad, dressed in a tart rhubarb-orange-basil vinaigrette, adds just the right kick to the very mildly seasoned salmon terrine. You can always count on finding classic Krautfleckerl with sautéed onions and salad—Huber considers them practically essential staples. Outstanding—a chocolate assortment with raspberries and crispy pieces of dark bread. A heads-up for wine buffs: Huber was able to take over the excellently stocked wine cellar. The result: unexpected treasures, some labeled “last bottle,” at amazing prices. Sassicaia from nine vintages. Rare Krug editions. Aged Wachau wines and all sorts from Bordeaux. Wine-loving Linz residents may have already “plundered” parts of the wine list. First come, first served.

How do you begin to tell a culinary fairy tale? Do you start with the sensational wine list, the historic family business or the game, forest and meadow dishes? Everything once, please!

In summer, it is a pleasure to sit outside with a view of the lake, but the tavern is also one of the most beautiful. The dishes are created by Lukas Nagl - so it's outstanding.

Sophisticated gourmet restaurant that attaches great importance to etiquette and scores with a good wine list. Guests can expect a culinary journey through the region - with plenty of fish delicacies, of course.

You always wonder why there aren't more of these charming places and beautifully renovated taverns like the one in Schloss Hochhaus. Unobtrusive, elegant, cozy. Excellent local cuisine.

Kick-off, pass, goal. What is a direct hit in soccer is put into practice here in the kitchen every day. The ÖFB team chefs Fritz and Tamino Grampelhuber inspire the fans with their culinary skills, just like the national team.

The house specialty: "zamglegte Knödel", which are actually folded pasta pockets - exceptionally good! Much of the produce comes from the region; you could open a grocer's store with the suppliers.

The idyllic garden makes the hearts of romantics beat particularly fast. The pulse of gourmets is in tune with this: wonderful Austrian cuisine with a good wine list.

In a beer region, Franz Dafner scores with wine expertise. 25,000 bottles are stored in the 800-year-old, ten-meter-deep wine cellar. These are accompanied by trendy feel-good dishes with a strong local touch.

For those who aren’t very familiar with the area around Linz—Leonding isn’t just somewhere in Upper Austria, but right on the city limits of the state capital and only a few minutes away from the main train station. The “Bergdiele” there is considered a hotspot for operators. Now, two self-proclaimed “Mühlviertel boys” have taken over the visually rather unassuming restaurant as its new “dealer”—note the pun on “Diele.” Florian Gintenreiter made a name for himself in the region at the “Rahofer” in Kronstorf and, most recently, at the “Rosso” in Linz. David Roither has also worked at all sorts of top-tier establishments. The result presents a dilemma: with many menus, you’re not quite sure what to order. Here, you’re not sure what to leave out. The best solution, then, is the six-course “evening menu” for a delightful 95 euros. Aside from the flambéed pikeperch—which was probably too fresh and thus still a bit tough, likely due to the obvious rush of diners at Linz’s most exciting new spot—the dishes served here are distinctive and full of character. Cime di rapa is served with creamy egg yolk, ricotta, and wild garlic used sparingly; bergamot adds an extra dimension. Tender beef tongue is—no joke—glazed with a sweet-and-sour BBQ sauce, in which reduced cola plays a starring role, accompanied by whatever wild herbs the forest and meadows have to offer at the moment—stinging nettle, yarrow, etc. Unconventional and very good: turbot, pork crackling lard, smoked yogurt, bergamot once again, and—goulash. Noteworthy: the carefully curated wine list and its human counterpart, Josef Hurmer—it’s rare to have bottles recommended with such passion.

The Postwirt has something for everyone: on the one hand, guests can enjoy the many seasonal delicacies from the region in the beautiful tavern, and on the other hand, fine diners can take advantage of the catering service.

How long does a steak have to mature to achieve flavor perfection? Sandro Gamsjäger leaves it to dry-age for forty days and proves that he has cooked in the best restaurants.

For some, it's a nice place to stop off after a tour, for others it's a gastronomic highlight that scores with delicacies such as Sulz and lentils or Schulterscherzl.

If you want to define circular economy and sustainability, you end up at Stiegl-Gut Wildshut. A slow food business where enjoyment and responsibility go hand in hand. Own agriculture, top beer.