Beer Selection – restaurants in Upper Austria
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.
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.
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.
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.
There are many soups that inspire: Frittaten, semolina dumplings, liver dumplings. But the Hitzl family's "zoamg'legten Knödel" beat them all. And then there's the schnitzel, fried in clarified butter.
An experience on all levels. Ulli Bubestinger-Hoch knows how to combine gastronomic art with great wines (plenty of sparkling wine on the menu). Excellent: the combination of trout and lentils.
The ecological offshoot of the Stiegl private brewery shows how sustainability and enjoyment can be combined to create a total work of art. Craft, organic farming and the art of brewing under one roof.
What would a Sunday be without a visit to a pub! No wish remains unfulfilled at the Post. Regulars rave about the grill plate with three fillets. The first choice for vegetarians is homemade gnocchi.
Hannes Mathis processes meat from the family butcher's shop into exquisite dishes (Asian pork belly) and also adds a gourmet touch to cheese crackers. This is complemented by the expertise of wine expert Mathias Riepl.
A good dish gets the perfect wine accompaniment, you can be sure of that here. The dishes are unique and legendary. Finally a restaurant that offers wild hare fillet and prepares it deliciously.
From the outside this pub may seem a little unassuming, but immediately after the first bite guests realise what fine dishes are on offer. Pure taste, refined, uncomplicated.
The regulars are very excited when game is on offer. Out of season, juicy steaks, but also many Italian classics such as risotto, ravioli or - more exclusively - grilled prawns are tempting.
Of course there is always fresh fish at Ragginger am Attersee. But there are also plenty of other alternatives. Venison, for example, served with a mighty two-yolk sauce. And the liver. Wow!
For authentic northern Italian slow-food cuisine, you don't have to cross the border, just stay in Linz. Homemade pasta, tripe or Adriatic sardines. Feel-good cuisine at its best.
"Sweet Dominik" is now a brand in the vastness of the internet. The chef and influencer Dominik Süss impresses almost 90,000 followers. He learned his trade at home in Oberkappel, where he often helps out.
Indian weeks at the Post have long been a cult event. But there are also other focal points, such as the gastronomic excursion to the Balkans, which justify a trip to Ebensee. Always top: local delicacies.
The extensive breakfast buffet with ham, salmon and fresh fruit is legendary. The lunch menus are just as great. Or why not book the romantic Romanesque G'wölb for your celebration?
You have to search for restaurants like the Waldschenke - with such a strong focus on regionality and craftsmanship. Excellent dumplings, lots of organic quality, good beer selection. Idyllic surroundings.
The beer god looks down on Aigen-Schlägl. The Mühlviertel region is known for its variety of beers, but sommelier world champion Karl Schiffner also has a crown of foam. 150 beers; home cooking.