The Best Restaurants with 3 Falstaff Fork(s) in Styria
Gerhard Fuchs is shaping a new Styrian cuisine. Bratl, oven-baked liver and grammel dumplings are classics done to perfection. His Pata Negra pork from Leutschach with cheese noodles exudes international flair.
Mike Johann cooks Styrian cuisine in a mini-restaurant with a view beyond the horizon. A classic is the unstuffed goose liver with blunzen and tripe. The cellar offers 800 labels with vintage depth.
Alexander Stöhr impresses with excellent products, from which he conjures up Austrian and Mediterranean dishes. For example, the variety of tomatoes from his own garden forms an ideal symbiosis with prawns.
Patrick Faist never runs out of ideas. The products of his surroundings set the tone – resulting in dishes that perfectly combine the down-to-earth with creative modernity. Great wines.
An iconic inn. Much of the produce is home-grown, more than 500 plants and herbs in total. On Thursdays they serve refined meat from their own butchery, Fridays are fish day. Great wine cellar.
Honest craftsmanship and produce from the garden or the region are core values. Just like authentic dishes - at lunchtime in the form of upscale tavern cuisine, and in the evening as a large menu.
The ambience is reminiscent of a rustic ski lodge, but the cuisine exudes great class. Dominik Utassy, formerly of Tantris in Munich, demonstrates his international stature. There is a wine selection to match.
Richard Rauch revives gastronomic childhood memories in the inn - of course, creative ideas are always incorporated. The in-house free-range pork from the charcoal grill is always a treat.
The restaurant's own woolly pig plays an important role in Daniel Weißer's refined regional cuisine, as do beef and dry-aged organic chicken, sometimes mixed with Asian flavours. Very good own wines.
Marine treasures such as sea urchins from the Faroe Islands, hand-dived scallops and wild-caught turbot are the flavour powerhouses of Harald Irka's new range. With an exciting non-alcoholic accompaniment.
Johann Schmuck's third restaurant is located underground. The large menu offers an explosion of regionally inspired courses with a modern touch. Imaginative and harmonious wine accompaniment.
In the west of Graz, tavern cuisine made from regional produce comes in modern, thoroughly creative nuances and meets an extensive wine list that celebrates (not only) Styria. Beautiful guest garden!
Deep in southern Styria, the crispy Styrian chicken is served, of course, while the sole rolls with black salsify ragout are Mediterranean-inspired. And for dessert with a great vineyard view? Sour-cream fritters!
Culinary playfulness, great craftsmanship and a global touch come together very harmoniously at Manuel Liepert. The wine list is extensive; the zero-alcohol alternatives are also exciting.
Luis Thaller is all about the produce. In his dishes, he concentrates on a few ingredients, from which he gets as much as possible for his gourmet menus with four to seven courses. Top wine list!
Produce from the Styrian Almenland form the basis, to which Stefan Eder adds a touch of Asia, America and New Zealand in his fine-dining menus. Tip: the chocolates from Eveline Wild.
A breath of fresh air from the younger generation: Anna Sattler and her partner Thomas Ferrand delight guests with their expert wine service. Anna's brother Markus shines with the modern, top-class gourmet menus.
In the cosy, rustic castle ambience, there is plenty of room for sophisticated, aromatic regional cuisine, with fish, game and lamb dishes being popular. They are accompanied by wines from the historic cellar.
Walter Triebl's upscale pub cuisine is in no way inferior to the fine-dining line. He wraps classics in creative garb – delights such as the duck cannelloni with Brussels sprouts and chestnuts.
Georg Stückelberger provides delicious natural cuisine at the wellness hotel in the Almenland. The vegetarian and vegan options are also attractive. The spectacular 6.5-metre-high "Tresor" holds 8000 wines.