Child friendly – restaurants in Salzburg
Top chef Andreas Mayer has been a guarantee for outstanding cuisine for years. With flavours from Salzburg (Pinzgau lamb) and the world (goose liver variations), he puts his palate in the limelight.
With his extraordinary dishes from nature, Vitus Winkler tells a story of flavours, his homeland and his great creativity. Alpine cuisine that can hardly be bettered anywhere else.
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.
The exclusive Private Cooking by and with chef Michael Helfrich can only be booked for ten guests. Experience the exceptional art of cooking with a view over the master's shoulder. Magically good food!
Those who stop off at Puradies take a journey through the mountains and seasons. "Genial regional", "Mediterranean love" or "Hand-picked" are the three signposts, sorry: food themes.
Urban and Far Eastern ambience in the mountains of Salzburg. Grilled dishes, ramen and great rolls come from the show kitchen and the sushi master. Japanese gastronomic culture at its best.
The name comes from chef Johannes Fuchs and of course the restaurant's refined gourmet cuisine bears his signature. Austria and France are the source of ideas, and enjoyment is always guaranteed.
"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!
Upscale regional cuisine with international twists (mussels, steak) is served in a rustic ambience. The menu includes Pongau carpaccio or fillet of beef - always with a focus on seasonal ingredients.
At F&F, the interplay of Alpine cuisine with Asian influences is already a tradition. Michiel van den Berg creates memorable taste experiences for the restaurant, wine cellar and bar.
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.
For decades, this has been a place of pilgrimage for generations of fish lovers, most of whom have become regulars. Catfish, grilled zander, mussels in the broth and the divine pancakes - everything here is a dream.
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.
Regionality and fine dining are the order of the day here! Guests are spoilt with exceptional Alpine cuisine in a stylish ambience. In the heart of the Lungau mountains you will discover a goldmine of flavours.
Stefan Fischer's newly designed Atelier by Innovation Cooking combines gastronomic art with art. His kitchen concept plays with unusual ingredients and transcends gastronomic boundaries.
Inspired by the gastronomic art of old, the Restaurant 1617 pays homage to the tradition of the estate. Austrian classics made from regional produce are served in the rustic farmhouse restaurant.
Monika and Norbert Ottinger attach great importance to regional and organic food and use it to cook delicious dishes according to the seasons. Interesting wines and a great wine cellar.
Alexander Hettegger's "Mountain Cuisine" is a delicious combination of dishes from all over the world, vegan and Salzburg cuisine with local ingredients (fish from Hüttschlag, Grüll caviar).