Barrier-free – restaurants in Upper Austria
You could pull out one pleasure arrow after another from the quiver of superlatives and always hit the mark. Because what Philip Rachinger achieves here can only be described with superlatives: Ois.
An experience - there's no other way to describe this restaurant. Where do you start? With the guest garden in the meadow, the brunch, the warmth, the wine expertise, the gourmet cuisine? Everything is an experience!
Georg Essig has left his mark on Linz's gastronomy and shows that you don't necessarily have to be open in the evening to be successful. Grocery store, top cuisine at lunchtime, cooking courses in the evening. Menu evenings on Fridays.
The little place at the mill alone is worth seeing and tempts you to take a complete break. The wood-fired oven that Helmut Rachinger uses for his delicacies is a key attraction. You'll want to stay here forever.
Großraming isn’t just around the corner, but that is exactly where the charm lies. On the edge of the Limestone Alps, Klemens Schraml takes gourmets on an unforgettable fine-dining journey to the taste of the wilderness.
The gastronomic flagship of Therme Geinberg; a very nice place to sit by the water lily pond. The kitchen knows how to refine special cuts or dry-aged beef. Extensive wine list.
In the Salzkammergut's flagship restaurant, chef Hermann Poll manages to delight his guests every year at the highest level. Sweetbreads and backerl with autumn trumpets is one such unforgettable creation.
When Michael Müller tackles something, it becomes a success. He brews beer, sells wine glasses and is the first choice for wine rounds. With chef Andreas Zika, he has brought in a pearl. Super Iberian gourmet cuisine.
The Keplingerwirt has been offering gourmet cuisine for decades, but has always remained a down-to-earth family inn with charm. DJ and music producer Parov Stelar also appreciates this. His favourite dish: Grammeltascherln.
Peneder, a specialist in fire doors, also has a company restaurant that is open to guests in the evenings. Chef Robert Bauer is passionate about cooking. Excellent and understandable cuisine.
Whoever says Afiesl must also say Bergergut, bread and specialty. The gastronomic idyll that Eva-Maria Pürmayer and Thomas Hofer have created here is astonishing. High gastronomic art, good beers.
In the beautiful panelled parlour in the old town, enjoyment, honest tavern cuisine, charm and friendliness go hand in hand. Plus perfect wine recommendations. A place to stay.
You can find almost anything here, just nothing ordinary. Poached oysters make you feel all sausagey, followed by fried duck liver and to finish, caramelised Kaiserschmarren with Tahitian vanilla ice cream.
There are fish restaurants, and there are restaurants like Rosso, which elevates fish cuisine to a level of excellence. When a 140-kilo halibut is delivered whole, it promises to be a gourmet spectacle.
Gourmets with a flair for aesthetics must be grateful to gallery owner Erich Spitzbart for what he has created here in Vorchdorf. Schloss Hochhaus has become a pearl with exceptional tavern dishes.
Lake Traunsee and Portuguese cuisine. Do they go together? Yes, and how! It's amazing what tapas treasures are on offer. Portuguese, Austrian, sometimes mixed. Perfect. Mega wines.
Who needs a supermarket when you have top-class farmers in the area who supply the best ingredients? Christoph Forthuber has this luxury. But he also knows how to use it. High quality gastronomic art.
The foodie's heart leaps for joy. Because here at Lake Mondsee you can feast on fine goose liver as well as a tender fillet of venison from the surrounding area or freshly caught whitefish. Excellent wines.
The Postwirt is no ordinary inn offering run-of-the-mill dishes, but instead adds a few touches of glamour to the dishes. The asparagus duet scores with stewed tomatoes, pesto and rocket.
Wine, wine, wine: you can talk about it for days with Reinhold Baumschlager. The best wines from home and abroad are stored in his cellar. The seasonal delicacies are excellent.