e-readiness powered by ŠKODA iV – restaurants in Styria
The revitalized historic house is Harald Irka's stylish stage. His blend of skillful classical craftsmanship and pointedly modern combinations is magnificent: always inspiring.
Richard Rauch has long been a guarantor of innovative fine dining. The products of the region take center stage. The menu, which focuses entirely on pork, is exciting. Top wine advice.
Christoph Mandl has settled in well. With great skill, he demonstrates his special flair for surprising combinations without trying to put on a show. Great class: the wines from his own estate.
The ambience is reminiscent of a rustic ski lodge, but the cuisine exudes great class. Dominik Utassy, formerly of Tantris in Munich, demonstrates his international stature. There is a wine selection to match.
Richard Rauch revives gastronomic childhood memories in the inn - of course, creative ideas are always incorporated. The in-house free-range pork from the charcoal grill is always a treat.
Luis Thaller is all about the produce. In his dishes, he concentrates on a few ingredients, from which he gets as much as possible for his gourmet menus with four to seven courses. Top wine list!
A breath of fresh air from the younger generation: Anna Sattler and her partner Thomas Ferrand delight guests with their expert wine service. Anna's brother Markus shines with the modern, top-class gourmet menus.
In the cosy, rustic castle ambience, there is plenty of room for sophisticated, aromatic regional cuisine, with fish, game and lamb dishes being popular. They are accompanied by wines from the historic cellar.
Georg Stückelberger provides delicious natural cuisine at the wellness hotel in the Almenland. The vegetarian and vegan options are also attractive. The spectacular 6.5-metre-high "Tresor" holds 8000 wines.
Traditional and gourmet dishes harmonise with each other. Riesling Beuschel meets cabbage rolls with paprika teriyaki dressing and Dirndl cherries. Sophisticated local wine list.
Tradition, sustainability and creativity go hand in hand, from which Andreas Krainer has developed his new Styrian cuisine with fine craftsmanship. Senior Hermann Krainer looks after the large wine cellar.
Nina Edler-Reisinger has taken over the kitchen with great skill. Beautiful ideas transform classics. Mediterranean flavours are also incorporated, such as scallops with saffron, Jerusalem artichokes, fennel and blood orange.
Dennis Katholnig swears by food from his own garden and organic produce from the region. He also incorporates Alps-Adriatic cuisine into his fine dining menus. Tip: the house gin "The Alchemist".
The panoramic view of the southern Styrian wine country is magnificent. The Austrian cuisine with modern ideas goes well with this. Tip: the "aufgesetzte Henn'" (with bread stuffing). Very good international wine selection.
The premium hotel with a fantastic view also offers high-end cuisine ranging from classic regional dishes to vegetarian and Mediterranean. Naturally, any food intolerances are taken into consideration.
Fine old wooden panelling and the fireplace make the restaurant cosy. Mediterranean dishes alternate with classics, and the cannelloni with walnut, radicchio and truffle scrambled eggs is a creative example.
Behind mighty walls, Karl Kollmann cooks upscale regional cuisine with sophistication, including Mediterranean dishes with the best produce from the Alps-Adriatic region. The wine cellar is lovingly cared for.
Knowing where it comes from is an important principle. The kitchen sources most of the ingredients it uses from its own farm. In addition to confit Ausseerland trout, the truffle risotto is a delight.
In the light-flooded Swiss pine wood dining room, you can enjoy fine wines from the wine cellar, which David Fasching matches perfectly with the creative dishes. The homemade pastries are also a must.
Peter Troißinger knows how to combine local flavours with Mediterranean excursions to create sophisticated menus. His sister Anna selects the wines in the colourful dining room with great expertise.