The Best Restaurants with 3 Falstaff Fork(s) in Upper Austria
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.
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.
The youthful Izakaya is just one door away from the main restaurant and scores with Japanese specialties. There is sushi, fine food from the Konro grill, top drinks, all executed with Kienbauer perfection.
The area around the national park is enchanting, but you shouldn't expect a hustle and bustle. Cell phone reception is also sparse. But Klemens Gold sets off a culinary firework display. Outstanding.
If you want to experience and taste the Mühlviertel in all its facets, the Keplingerwirt is the ideal place to stop off. Grammeltascherl is a must, as are the excellent game dishes and the cardinal slices.
For some, the Einkehr is the little brother of the restaurant, and yet both are siblings of great taste. The cuisine is the same - ideal if you want to take a more relaxed approach.
You can tell the quality of the cuisine from the schnitzel. Aichinger's culinary sanctuary is one of the best in the country, as are the other dishes. The extensive wine list is phenomenal.
The Belétage was the Falstaff New Opening of the Year in 2025. The modern concept is based on Japanese perfection and craftsmanship with local ingredients. A visit is a must for every gourmet.
At the city limits above the fog line, Manuel Grabner's cooking is borderline brilliant. Fine dining at its own level, but with room for classics too. And you can also be sure of that: Wine excellence.
The award-winning chef Helmut Rachinger has shaped the gastronomic landscape in Upper Austria like no other. Fernruf 7 is a paradise next to the Mühl. Come in, enjoy, be happy.
The charming inner courtyard with fig trees invites you to dream. When the kitchen serves classic and modern dishes accompanied by top wines and spirits, you know it's a dream.
If one of the oldest inns in Linz offers Blunzn-Maki, one of the best Wiener Schnitzel in Upper Austria and excellent wines, then you are in good hands with the Göttis.
"Vive la Hoamat" means: Austrian food, familiar flavors, refined by French cooking style. Fine dining that is a real pleasure with a view of the open kitchen. Very good wines.
The concept of focusing on the culinary triad of Austria, Spain and Portugal was a complete success. Michael Müller delights diners with exceptional cuisine and top wines in Linz's living room.
Stately, stately and, thanks to Thomas Höfler, of the highest culinary standard. One day is never enough to explore the surroundings and the menu in detail. A pearl on the lake.
A gourmet restaurant that is never aloof and remains grounded. Thanks go to the chef Sebastian Leutgeb's grandmother: she gave him the love, perfection and secrets of good food.
Much has already been reported about "nose to tail". Thomas Hofer lives the idea of processing everything like hardly any other top chef. What's more, his home-baked bread is considered one of the best.
Robert Bauer is a fanatic when it comes to quality; fellow chefs from all over Upper Austria praise him to the skies. And rightly so. Perfect craftsmanship, ideal flavor compositions at a reasonable price.
Guests' mouths water when the fine aroma of roast pork wafts through the parlors - thanks to the wood-fired oven, which ensures a great aroma. It's delicious, charming and beautiful here.
Dining in these historic walls dates back more than 400 years. Christoph Parzer has given the tradition a modern, luxurious fine dining touch with Norway lobster and turbot.