The Best Restaurants with 3 Falstaff Fork(s) in Austria
Richard and Sybille Brunnauer's restaurant in the beautiful Ceconi Villa is a place for fine dining with ideas and the best ingredients. From the lunch menu to the delicious Chateaubriand - a feast for the palate.
The two top chefs transform top ingredients from the farm's gardens and pastures as well as from elsewhere into down-to-earth dishes and great menus. A prime example of contemporary agriculture. Good wines!
The restaurant offers a vegetarian menu (and "0% accompaniment") as well as fine products, to which Sebastian Butzi adds his skillful touch: Black cod, truffles and crab in the finest dishes.
The view of the Wilder Kaiser puts the icing on the cake of the menus in the Kulinarium. In four to six courses, the cuisine shines with a creative wealth of detail and strong flavors. Good wine accompaniment!
In his cuisine, Bernhard Hochkogler focuses on balance and creative ideas, always with a regional focus, prepared with passion and ambition. Tip: Gondola dinner on the panorama terrace.
A very unusual concept: a day bar with a large selection of champagne and snacks at the front. At the back is the intimate "dining room", where Alexander Kumptner serves a seven-course menu at a fixed price.
Junior Hans-Peter Fink has now taken over as head chef. You can taste his training in top international restaurants on every plate. His wife Nina skillfully selects from 400 wines.
In the former halls of the Dorotheum Fünfhaus, Sören Herzig celebrates large and small creative fine dining menus with a nice portion of wit and charm ("bikini toast"!). Great wine selection!
He cooks in a way that hardly anyone else dares: Waldviertel meets the world, local produce meets exotic - often resulting in unconventional mixtures. Michael Kolm thinks homeland globally.
The Mangold has its own very special style - both in the ambience and in the kitchen. Subtle, flavorful seasonal cuisine and an excellent wine list, including a large selection of champagnes.
Elegant interiors that match the classy food. "The Rossbarths" have developed into leading chefs in a short space of time and demonstrate deluxe craftsmanship. The wine list is refreshingly different.
Franz Meilinger combines Austrian tavern cuisine with Alpine, contemporary natural cuisine and the slow food philosophy. The result: great, creative dishes made from regional ingredients.
The restaurant has been around for some time. Now it has been redefined as a high-end steakhouse with an exceptional wine selection - from good table wines to Pétrus, Cheval Blanc or Romanée-Conti.
Tomaž Fink has a two-pronged approach, delighting hikers with classic dishes (top "Viennese") and serving gourmets his elaborate chef's menu, which changes with the seasons. Skillfully, in both styles!
Unusual for a hotel bar: Here you can dine excellently in an intimate atmosphere. Independent kitchen line with Asian-inspired dishes such as Paprikahendl Tandoori or Gulasch Tantan.
For years, it has been at the top when it comes to wine, and the food is in the same league. Head chef Michael Gubik stands for a creative, product-focused line of cuisine. Multi-course menus. Or simply perfect chili liver cheese.
The historic building is a magical attraction. The cuisine: cool and traditional at the same time, with delicious creations such as crispy trout dumplings and classics. Grandiose wine list with rarities.
Gourmets with a good memory remember the 1990s, when people made a pilgrimage to Mondsee - to "La Farandole" or to the legend Karl E. Eschlböck. Most recently, talented chefs regularly worked at the "Iris Porsche" Hotel, which also closed in January. And now this - a high-class Japanese restaurant was probably the last thing you would have expected in this community of 4000 people. German Jürgen van der Smissen, who runs a medical products company in Wals and lives in Mondsee, and his managing director have invested in converting a pizzeria into an extremely chic double restaurant - on the left is "Izakaya", or Japanese pub cuisine with maki, tempura and the like. And at the Chef's Table, you can watch chef Kentaro Fujita from Kyūshū finalize the "Omakase" menu. Whereby - omakase in the strict sense does not exist at first. Fujita does not decide spontaneously, the courses are fixed on the menu. The products are of exceptional quality: hamachi and scallops come from the Japanese gourmet hub in Düsseldorf, bluefin from top Spanish breeder Belfegó. Sashimi is artfully arranged as "otsukuri", the master coats nigiri with a hint of mild soy sauce and advises against further moistening. The main courses are more Western-style dishes: eagle fish or, as an upgrade, black cod are served on cauliflower puree with deep-fried eggplant, carrot and salsify chips. The wine list is well stocked in all categories right from the start, including nine types of sake. And the operators are also opening the aforementioned "Iris Porsche" hotel and Mediterranean restaurant in May.
Beisl, but hip: Julian Lechner dusts off pub favorites such as baked meat and offal with flair and verve, while Simon Schubert always has just the right bottle at the ready.
No other inn has as many stories to tell as the "Schwarzer Adler" in Jochberg near Kitzbühel. "Since 1492" is the motto of the inn, which has been serving guests for longer than America was discovered. The magnificent rooms have been refurbished by the new tenants with a sense of substance. The spectacular "Kaisersaal" was built on the occasion of a visit by His Majesty and was in official use for one day in 1900. So much for the hardware, which until now had no adequate culinary reflection. This has changed dramatically with the winter season. Anyone scrolling through the team's homepage may be surprised. There is Managing Director Klaus Pinter, previously a manager at Commerzbank or Lloyd Fonds and now founder of an AI-controlled mail order business for high-quality meat called "MEZGa". This is where Hannes Hönegger comes into play - known as a quality butcher, co-developer of the Viennese "Tatarie Marie" and supplier to numerous top restaurants. He contributes the meat expertise for the webshop and is also the host at the "Schwarzer Adler", which also functions as a kind of showroom for the "MEZGa" products. And to ensure that the great meat is served in a worthy manner, the previous head chef Mario Naschenweng was joined by Marco Gatterer, previously a highly decorated chef at the "Berggericht" in Kitzbühel. This was closed overnight by the management under strange circumstances in July 2025. Gatterer once trained with greats such as Reitbauer, Sieberer, Nickol and Wallner and is now raising pub cuisine to a new level here. Hand-cut beef tartare is composed by Hönegger at the table, accompanied by wood-fired grilled lettuce hearts and yolk cream. And although the restaurant is decidedly not a fine-dining address, Gatterer can't resist making detours in that direction. See his reinterpreted yeast dumpling: visually identical to the hearty hut version, it comes with a delicate yeast foam with Powidl, plum sorbet and marinated duck liver underneath - excellent. Tender Jochberg lamb is served as a trio - marinated loin skewers, stuffed peppers with minced meat and liver. Particularly popular: chamois lasagne - less juicy than usual, as the pastry slices are briefly grilled and served with "Tyrolean roux" with mountain cheese and mushrooms. The wine list meets the local standards - from Chateau Lafleur down to very nicely priced entry-level wines, there is something for everyone. The Kitzbühel region has an old new top address.