Beer Selection – restaurants in Salzburg
Andreas Herbst's gourmet restaurant has become a gastronomic highlight of the region. It is the ideal place for his alpine cuisine, which he combines with creativity rooted in his homeland.
The word "alpine" is omnipresent here: in the ambience of the Small Luxury Hotel, in the kitchen with ingredients ranging from local game to alpine herbs. Barbecuing with the Big Green Egg is a new feature.
Maria and Roman Mailänder are passionate hosts and, together with chef Alexander Rettenbacher, create an oasis of pleasure. Traditional, often unusual (currywurst with catfish), always very good.
The Weitmoser organic beef is always at the centre of the cuisine: as tartare or grilled, as juicy ham or boiled beef. It is accompanied by game, fish from Gastein waters and vegetarian dishes.
Head chef Michael Schnell likes Alpine and Mediterranean dishes to match the mountain and lake views. Regional dishes (Pinzgau cheese, char) stand side by side with gnocchi. Decelerating terrace "See la vie"!
There is only one maxim: it has to be good! Lukas Hagenhofer gives the new kitchen in his Ueberfuhr a facelift with fresh traditions such as "Roasted Oxnmark" or sheep's cheese Pannacotta.
Lustreich not only awakens the desire for very good food, but also celebrates the gastronomic arts. Helmut Blüthl's creations are popular. Often regional (Mattigtal cheese), always special!
The new restaurant design makes "hearty cuisine" taste even better. Southern flavours are combined with regional and international ingredients. Our own Noi salt, the best oil and home-baked bread.
The Flachgau view is magnificent, the cuisine is excellent with regional ingredients and interesting flavour combinations. You should try "Michael's Menu" or the good tavern cuisine (Sonntagsbratl)!
Elisabeth and Martin Tritscher's secret recipe for the finest pub culture? The best regional ingredients and a lot of love for what they do. This makes pancake dishes and fish taste even better!
Regional dishes and an international wine and Champagne list. The family-run restaurant offers down-to-earth cuisine made from the best local ingredients: from vegetables from the garden to meat.
At Tom Eder's, it's not just Choupette the pug that's an eye-catcher, but also Eder's unique Alpine cuisine. Salzburg mountain-hut cuisine meets international flair. The alpine brunch is highly recommended.
A popular inn, where a cozy snack with vinegar sausage or ham sticks is just as much a part of the menu as a romantic four-course meal. They also serve pancakes fresh from the pan.
In the "beery" pub you can enjoy regional delicacies and classics of Austro cuisine. This means: meat from the region, fish from our own farm and vitality cuisine. Exciting beer tastings!
The Einkehr is part of the Friesach gastronomic world and has always been a destination for connoisseurs. The main drink here is beer and there is also a very good selection of butcher's delicacies.
An era is coming to an end at the traditional brewery in the street of the same name. Julian Grössinger is stepping down and the Brauunion is looking for new tenants. The traditional cuisine remains, as does the beer - it will be interesting to see.
The decor is alpine yet elegant, the cuisine promises regional specialties (Salzburger Nockerln!), Austrian classics and international dishes at the same time. Fondues also warm you up in winter.
Where there is Stiegl, there is quality. This also applies to the restaurant, where "from nose to tail" is taken just as seriously as regional ingredients - from the herbs from the garden to the meat from Wildshut.
Culinary variety in a special place. From established classics such as roast chicken and Carinthian noodles to the "cut of the day" with truffle fries, you are spoiled for choice. Best veggie dishes.
"Beer needs a home", says the Augustiner Braugasthof. Its origins are celebrated with good Salzburg pub cuisine and Austrian classics and, of course, the best beer from the neighbour.