Vegetarian Options – restaurants in Styria
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.
Culinary playfulness, great craftsmanship and a global touch come together very harmoniously at Manuel Liepert. The wine list is extensive; the zero-alcohol alternatives are also exciting.
There are three gourmet menus to choose from: vegetarian, fish and meat-based. The local à la carte dishes always feature Mediterranean and Asian elements. Good wine list.
Christina Luger grows rare plants and relies on regional ingredients, while animals are processed "from nose to tail". Asian flavours spice up the dishes: sheep's cheese wonton or Styrian sushi.
Authentic regional dishes are served in this cosy restaurant, but Stefan Ell-Mayer also adds a dash of internationality. He also knows his way around vegan and vegetarian dishes.
Sustainable, vegan, low waste and uncompromisingly regional - what sounds like restrictions becomes an art with veteran Michael Wankerl: lunch plates and surprise evening menus are convincing.
The unsurpassed lakeside location is also ideal for weddings. The kitchen highlights: char consommé or ceviche of Aussee char to start, then trout and whitefish sizzle in the pan.
Thomas Galler has taken over the helm from Konstantin Filippou and now conjures up an unchanged creative, but also wonderfully light regional cuisine. Pinsa is popular, and the "Alpine salmon" is also delicious.
Modern hotel in the pedestrian zone, where the cuisine is uncomplicated and light. The cuisine is Ayurvedic with couscous and rice dishes, but classics such as boiled beef soup are also a hit.
Mainly regional products are used creatively. You should try the shiitake tart and spinach arancini. The Brazilian chef often surprises diners with dishes from her home country.
In the 16th century building, regional, seasonal top products are the buzzwords of the cuisine. Enjoy beef tartare with quail egg, boiled beef soup or sheep's cheese in a pumpkin seed crust.
EDEL FISCH. Ab 2. Mai 2024! Das Gourmet-Restaurant WASSERMANN am Grundlsee bietet feine Fisch-Kreationen in einer geradlinigen, regionalen und ehrlichen Atmosphäre. Das ausgezeichnete Kochhandwerk von Johannes Ganisl und seinem Team verspricht reinen Genuss. Die Fischgerichte werden ausschließlich mit Fischen aus österreichischen Gewässern zubereitet und es gibt auch ausgewählte vegetarische Gourmet-Speisen. Die Gäste erwartet nicht nur ein kulinarisches Erlebnis, sondern auch eine einzigartige Kulisse mit Seeblick, fantastischem Service und begeisternder (Fisch-)Kulinarik. Ausgesuchte Weine aus Österreich und der ganzen Welt runden das Geschmackserlebnis ab. Restaurantleiterin Hannah Savel empfiehlt Ihnen den fein abgestimmten Begleiter zu jeder Speise. Ein besonderer Tipp des Restaurants ist die Möglichkeit, eine alkoholfreie Getränkefolge zu wählen, die perfekt mit den Speisen harmoniert. Die Gestaltung mit Altholz und ausgesuchten trendigen Elementen verleihen dem Restaurant WASSERMANN ein exklusives und gleichzeitig sehr gemütliches Ambiente. Nehmen Sie sich Zeit für einen unvergesslichen Abend.