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Andreas Döllerer has become synonymous with "Alpine Cuisine". His gastronomic art and world of flavours are determined by local products and the mountains. They set the gastronomic tone right from the amuse-bouche.
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.
Andreas Senn's sophisticated, two Michelin-starred kitchen theatre plays out in an unusual setting with open cuisine, exciting menus and protagonists from the global world of flavours.
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.
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 Holleis family is a benchmark for the very best hospitality. Classic regional cuisine ("Schotten") are combined with seasonal delicacies to create creative cuisine with taste. Great patisserie!.
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!
Richard Brunnauer's cuisine has been a pillar of Salzburg's top gastronomy for years. Unadorned, with a lot of creativity and the best ingredients, he conjures up the finest dishes from lunch to dinner.
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.
Anyone who visits the Brügglers in the beautiful Erlhof will experience hospitality and cuisine with heart (salmon parfait; glazed calf's liver) full of regional ingredients. So good that you'll keep coming back.
"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 Tauern Spa is also a good place for a gastronomic break. You can enjoy good food in all the themed restaurants, and the flavour tasting menu by Christof Schernthaner in FinEssen is excellent.
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.
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.
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.
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"!