Breakfast – restaurants in Salzburg
Obauer and Werfen have been a brand in the gourmet world for decades. The brothers' outstanding cuisine - with the best ingredients from home and around the world - delivers relaxed enjoyment at the highest level.
The cuisine is a combination of traditional pub and modern cooking techniques. Franz Meilinger and Andreas Stotter combine old recipes with cool cooking ideas and the taste of home. Exemplary!.
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.
A beautiful traditional house meets a young team of chefs, who create an excellent range of gastronomic delights from classic Alpine to contemporary vegetarian. Outstanding wine cellar.
"Now is always the best time for regionality and seasonality," says Executive Chef Hermann Gstrein. He cooks authentic menus with creative ideas at the highest level. A house with a passion for wine!
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.
Classically staged game dishes and creatively presented fish from the Hochkönig mountain waters invite you to take a gastronomic break with a view. The best seasonal ingredients and skilful preparation.
Salzburg inn legend, where Tobias Brandstätter spices up the tried and tested with a pinch of ideas. The fried chicken is a suspected hit, but the shoulder of beef and creamy veal goulash are no less delicious.
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"!
This traditional restaurant is still a little insider tip. People come here to enjoy the finest Salzburg specialties in a beautiful setting. Regional produce, inspired preparation!
The setting for the special gourmet cuisine is design and mountains. The very best from the region is served on the plates - from tuber cistus to foam rolls - creatively staged at five "places of pleasure".
The concept is more than just a pub, as the "Funky Rona" and "Corn Ribs" in sharing mode indicate. Despite all the casualness, the focus is on regional and sustainable food.
Slow food cuisine at its best is presented on the plates of ceramic artist Petra Lindenbauer. Ingredients from the restaurant's own farm ("Edible Summer Garden") and the region are used. Exemplary!
The casual dining restaurant at the foot of the Schmittenhöhe combines regional cuisine with modern accents. Florian Zillner's signature cuisine is original, ingredient-loving, refined and delicious.
"Enjoyment with attitude by Aaron Priewasser" is the motto - and you can taste it. He brings creatively refreshing cuisine to the Celtic city and lots of excitement with a new menu every month. A great brunch!
Austrian flavors are served in a venerable setting and skilfully combined with Mediterranean lightness. Brunch, lunch, after-work: at Peter, you can enjoy yourself at any time of day.
Fredi Rohrmoser junior treats guests to home-style cooking (Schulterscherzel, Tennengebirgssaibling) based on family recipes and imaginative dishes from all over the world. Fine lunch on weekdays.
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 grandiose view over the city and countryside is accompanied by far-sightedness on the menu. The traditional is combined with the distant - from breakfast to dinner. Set the table with dukkah, followed by beiried or agnolotti.