Breakfast – restaurants in Upper Austria
Paul Wieder has catapulted himself into the hearts of gourmets with his restaurant right next to the train station and his "from nose to tail" philosophy. Fine dining meets pub classics.
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.
For almost four decades, the Rahofer family has been providing guests with a homely, chic and gastronomic feel-good atmosphere. Whether in the charming café or in the elegant restaurant with its Mediterranean-inspired dishes.
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.
Yummy! This is exactly what gourmets expect from a kitchen. Christian Siebenhofer chops the fillet into an exemplary tartare. Or he sears marinated venison fillet very briefly - tataki like in Japan.
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.
Gmunden can be proud of its elegant boutique hotel. Since the beginning of the year, Christoph Parzer has been running riot on the gastronomic front, aiming to strike a balance between good traditional cuisine and fine dining.
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.
The south of Linz is a gastronomic winner thanks to Da Giulio. Italian dishes such as fish stew or the Calabrian "polpette di salsiccia" make you long to travel to Italy.
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!
Life can be beautiful. Just sit and look out over the confluence of the Enns and Steyr rivers. And nibble on smoked trout from the Steyr Valley and drink a glass of wine. Here, my humanity is revived ...
Sleep, celebrate and eat well: The gastronomic triad is a way of life here. The kitchen uses its soothing creativity to give dishes something special, such as the Grammel bacon strudel. A poem!
Hubertushof is a hit all week long, but on Sunday we pay homage to the festive roast. Reservations are advisable! Homemade gnocchi with chestnuts and spinach are also a delight in season.
"Let's go to the Haas" is the motto of many Wels locals when the question of a good glass of wine arises. Also a bank: the delicious antipasti plates. Or right on trend: the duck bowl.
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 immediately notice that professionals have been at work here, creating an oasis of well-being with a great deal of love and aesthetic sensitivity. The contemporary regional dishes taste even better here.
Grammelknödel dumplings are available in many taverns, but here they give this cultural treasure an extra twist and combine them with a fruity, well-seasoned pear and radish salad and walnuts. Fair wine prices.
The Lentos is particularly popular because of its unique location directly on the Danube. The city centre is just a stone's throw away, and the museum is right next door anyway. Lots of international dishes.