"Vegetarian Options" Restaurants in Austria
For Gerhard Fuchs, perfect craftsmanship is the basic prerequisite for his formidable regional cuisine with a view beyond the horizon. The wine accompaniment is a pleasure for those who like to explore.
Under the iconic glass dome with a view of Salzburg, you can dine on delicious dishes from the kitchen of chef Simon Wagner. He cooks imaginatively, with precise craftsmanship and excellent products. Exclusive menus.
In addition to his main job as a vegetarian gourmet chef, head chef Paul Ivic is also an authority on plant-based food and sustainability. Menu of seven or nine courses, great wine list.
Three years ago, you could read here about the relocation of "Oniriq" - Innsbruck's best restaurant - to a new location. Regulars from the real estate industry created a place for the team at the time that was reminiscent of Copenhagen's "Geranium". After some confusion, things settled down with a new team. And now there has been another change: following the departure of the head chef, sous chef Ben Glowacz has taken over, while his twin sister Nadine - previously at Hangar-7 - is the new sommelier. The meal starts with a varied "prelude" - Tyrolean "Blattl" with carrot and marjoram, fried Romaine lettuce with fermented garlic and the legendary liver cassemmerl with egg yolk mayo, pickled kohlrabi and mustard seeds - all really good. The mushroom cream with the bread is addictive. The menu (four or seven courses) starts with the most elaborate dish - a plum mixture in the style of umeboshi at the bottom, followed by Alpine prawns with chard, peanut cream, trout caviar on top and prawn foam from the carcasses all around. Ideally mixed vertically, the layers create a wonderfully complex whole. Then purist: sweetbreads - the best part of the thymus gland - blanched for a long time and fried until crispy, topped with blanched cabbage sprout leaves with cranberries in a chervil sauce. Pink saddle of venison comes with a porcini mushroom croquette and oriental-spiced spinach strips with a nut butter and raw liver cream. A glass of the excitingly well-aged Blaufränkisch Bühl 2013 from Preisinger goes well with this. Depending on the budget, the great Krug vineyards, top Bordeaux, Loire rarities or a magnum of Dom Pérignon P3 Rosé 1988 are also in stock.
Silva means forest in Latin, and "taste the forest" describes what the kitchen conjures up. Every dish is inspired by nature, the taste and smell of the forest are present. There is also game.
The region is showcased in culinary terms here: Demeter and organic products, meat and fish of the highest quality. Seasoned with herbs and aromas from the garden, meadow and forest - pure natural cuisine.
Fine dining in a class of its own, based on the finest ingredients. Head chef Dominik Utassy knows his craft and sets creative milestones, while his wife Eva recommends the right wines to go with them.
Jürgen Vigne has been a master of the culinary arts for years. His two menus - "Jürgen Vigne" or vegetarian - are a culinary journey to the best taste with the very best ingredients. Excellent.
The kitchen and cellar are impressive! Great wine and champagne list, creative cuisine and a host who loves local food without dogma. Ingredients from a small radius, preferably from the "Donaugartl".
Tradition, innovation with soft tones and skillful lightness come together at Gerhard Fuchs. Sample dishes include chicken soup with chanterelles or leg of lamb curry.
The elegant ambience at the Aurelio does full justice to the exclusive high-end hotel. Regional ingredients merge in subtly composed menus to create dishes that are both classic and modern.
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.
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.
Marco Gangl doesn't have to promise the moon - he delivers. With a Scandinavian influence, he reduces things to the essentials: an excellent basic product and the art of imaginatively refining it.
Gourmet restaurant, but casual. Fine dining, food sharing, a touch of Asia - that's all part of the program: a regional menu from the mountains shows what can be prepared from beets and turnips.
The cozy Marile has a lot of style and does a good job of combining tradition and modernity - in the dining room and with the ambitious dishes. The beautifully curated wine list is also impressive!
Dining vegan-vegetarian at such a high level in this location in a ski paradise? This is a unique selling point of the Johannesstübli. Of course, the resort's excellent wine list is also available.
Markus Gitterle is a creative spirit with an extraordinary flair for exciting flavors, reduced to the essentials. Famous classics and a fantastic menu with great wine accompaniment.