Sunday Opening – restaurants in Salzburg
For more than 20 years, Patron Witzigmann and Executive Chef Martin Klein have been inviting top chefs to take guests on a trip around the world. Two Michelin stars crown this unique gastronomic concept.
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.
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.
Maria and Josef Steffner live their passion for the very best cuisine. The ingredients come from the forests, mountains and local producers. Signature dishes based around the Lungau "Eachtling".
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!.
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!.
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.
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.
Lucas Bocsa is the master of the kitchen: he conjures up delicious, exquisite, sometimes hearty or even extravagant dishes. What is always on point is the quality of the ingredients and the craftsmanship.
Emanuel Weyringer has stood for cosmopolitan, artfully composed and flavourful cuisine for many years. From the famous fried mussels to the fantastic Salzburger-Nockerl (famous light and airy pudding) – an experience.
At Winterstellgut, they cook and roast just as they always have in the Lammertal. And they always serve what is grown in the area or supplied by local farmers. Pure regionality!
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.
Christoph Reinhartshuber is in the kitchen, combining regional ingredients with creative cuisine. On the plates, for example, fregola sarda meets beef and organic blintzes meet passionfruit.
The ambience impresses with its brick look and the cuisine with its imaginative preparation using regional ingredients from the restaurant's own organic farm and the surrounding area. "Dine & Wine" with Victoria and lots of class!
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.
From the all-time favourites - prawns! - to the prelude and postlude, the menu is a treasure trove of specials. Silken tofu meets eggplant, monkfish meets deep-fried pork belly. A very good brunch.
For more than 24 years, the Buberlgut has stood for tasty, balanced, seasonal fresh cuisine. Seafood has an important place in it. Remarkable wine selection.
"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.