The best restaurants in Salzburg
Two Michelin stars, a unique gastro concept, but above all an excellent Executive Chef with an outstanding kitchen team. That's Ikarus and Martin Klein - the perfect combination.
The name Obauer stands for exceptional gastronomic art and creativity in the world of enjoyment. Here, alpine cuisine with world flavours has been lived for decades. You keep coming back to have a great time.
Andreas Döllerer's famous "AlpineCuisine" continues to shine through the culinary world like a mountain crystal. The comparison fits, because his dishes define the flavours of the Tauern. Creative and delicious!
Two Michelin stars and an exceptional setting with open kitchen are the hard facts. Exciting menus with the best ingredients from around the world (Black Cod, Tristan lobster) represent the soft skills.
Above the rooftops of Mozart's city, you can enjoy fine dining under the glass dome. Markus Mayr sets the stage for enjoyment with top-class cuisine - from the "Mönchsberg Menu" to tried-and-tested dishes.
Nature is on Josef Steffner's shopping list. With delicacies from forests, meadows and mountains in the Lungau ("Eachtling", Tauern rye as crunch) he cooks creatively alpine. Always exceptionally good.
From the master kitchen of Jürgen Vigne come exciting, creative gastronomic works of art that focus on the essentials: good taste, the best produce and skilled craftsmanship. Plus: a terrific wine cellar.
If you are looking for home cooking at its best, you must go to Andreas Döllerer's Wirtshaus. His food for the soul is characterised by old recipes, new ideas and a lot of slow food philosophy. It does not get any better than this.
Exceptional chef Vitus Winkler puts nature on stage in an aromatic and extraordinary way. Unusual textures and exciting flavour combinations make his alpine cuisine a great experience.
At Schloss Prielau in Zell am See, top chef Andreas Mayer lives his pure passion for taste and cooking to the highest perfection. Strong flavours and combinations, great cuisine!
With a view of the lake, you enjoy the Mediterranean creations of Lucas Bocsa twice. On the plate, fine compositions that convey holiday feelings: from bread to start to fish.
The name Holleis has been a guarantee for the highest hospitality in the hotel and restaurant industry for decades. In the beautiful Salzburgerstube regional-seasonal delicacies with creative touches are the order of the day.
When Michael Helfrich is at the stove, you can look over his shoulder and see how the chef conjures up great dishes based on regional ingredients and his culinary skills. Only ten seats.
Top chef Andreas Kaiblinger lives and breathes "Green" and sustainability. The fact that he also conjures up healthy food as tasteful works of art on the plates is his personal style. Very good.
"The Poetry of Cooking" is the name of Emanuel Weyringer's cookbook, and it is precisely his cooking that appears poetic. His composed, interesting works of gastronomic art are symphonies for the eye, soul and palate. Great.
The farm has existed since 1130, creative cooking is done by Franz Meilinger. His cuisine is committed to the homeland, old recipes (Pressknödelsuppe), new ideas and genuine taste. Delicious!
New wind in the Winterstellgut, Florian Huber is at the stove. He cooks delicious dishes with what the region has to offer - traditional, newly interpreted, in any case, always balanced and rich in flavour.
Richard Brunnauer guarantees deliciously pure pleasure. The wonderful dishes - think Tristan langoustine and Jerusalem artichoke - are perfect representatives of a no-frills cuisine with the very best ingredients.
Young star Andreas Herbst shows groundedness and foresight in the kitchen. The Leogang gourmet trip is small or large: local food - from the "Zirbenzapfen-Forelle" to the dessert "Der Baumstamm" - is always included.