"Vegetarian Options" Restaurants in Austria
Everyone now cooks regionally and with ingredients from wild harvesting. Josef Floh has been doing this for ages - and it's exceptionally delicious. The more minimalist he prepares rarities from the field, the more fun the expert has.
Paul Ivić has firmly established himself as a figurehead of upscale vegetarian cuisine. He shows how to take plant-based cuisine - always creative and varied - to a truly top level.
The Oniriq is fantastic in many respects, the almost meat-free tasting menu as well as the wine and non-alcoholic accompaniment. Culinary and atmospheric with a Scandinavian vibe!
You can't get more private and luxurious than this boutique hotel. The atmosphere in the hotel's own restaurant is also wonderful. Top: Markus Winkler's fine drinks accompaniment!
Head chef Bernhard Hochkogler and his team serve French-inspired cuisine based on regional products in the hotel's gourmet restaurant. The patisserie is also impressive.
Under the direction of Günter Lampert and David Wagger, the Kulinarium offers a changing menu of three to six courses of refined creations in the elegant restaurant with panoramic views.
Lobster, tuna, wagyu, truffle or curry: even after 25 years, the Fux is still a Euro-Asian revelation. Plus there’s a wine bible with over 5,000 wines and a cosy bar with top cocktails.
The Pfefferkorn family has been pampering guests at the highest level for decades. The recipe for success: a little Alpine-Adriatic cuisine, down-to-earth classics, a phenomenal wine cellar and a highly trained service team.
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.
Styrian Marco Gangl gained cooking experience all over the world before realising his own gastronomic dream. His style is characterised by purist cuisine with a distinctive taste.
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.
Grandmaster Arnold Pucher has taken over as head chef at the exquisite wellness hotel on Lake Turrrach. Innovative Alps-Adriatic cuisine characterises his kitchen, vegetables have a special significance.
When Michael Müller tackles something, it becomes a success. He brews beer, sells wine glasses and is the first choice for wine rounds. With chef Andreas Zika, he has brought in a pearl. Super Iberian gourmet cuisine.
When Franziska Hiller swings the cooking spoon, the result is always wonderful: based on the rules of Hildegard von Bingen, the focus here is on naturalness - a top investment.
A Viennese legend: home-style cooking in a class of its own, a wine list with an exceptional depth of vintages, friendly service and an idyllic garden. What more could you want? Tip: veal and butter schnitzel.
At Gabi Strahammer's, supposedly simple dishes become a taste sensation: cream cheese ravioli, einkorn risotto with mushrooms, lamb curry, Lake Constance zander and the best ice cream in the region (salted butter caramel).
Daniel Horner recently took over the kitchen and now serves two extremely creative menus with the courage to be modern. Meanwhile, Kira Huber takes care of the wines and service in a very friendly manner.
Christoph Reinhartshuber is in the kitchen, combining regional ingredients with creative cuisine. On the plates, for example, fregola sarda meets beef and organic blintzes meet passionfruit.
There are three gourmet menus to choose from: vegetarian, fish and meat-based. The local à la carte dishes always feature Mediterranean and Asian elements. Good wine list.
Bernd Schlacher has brought a romantic piece of Paris to Vienna. The poached eggs with spinach are soft as wax, the coq au vin is full of red wine and the seafood is fresh. Served with crémant or Champagne.