"Child friendly" Restaurants in Upper Austria
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!
Important when staying here: breathe in, breathe out. The robust home can quickly take your breath away. But the potato dumplings with truffles will take your breath away - pure aroma!
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.
Wedding couples know why they choose this unique location above the rooftops of Linz. The view, paired with gourmet cuisine and pub classics, is unbeatable, as are the wines.
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.
The innkeepers always receive top-quality produce from local producers. They use them to create trendy dishes with a twist. The best example: Abersee sheep's cheese with mango chutney and pickled turnips.
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.
You could use all kinds of superlatives to describe the warm-hearted Bauernfeind family, their organic farm and their restaurant. Or you could use the slow food triad: good, clean, fair.
Lush alpine meadows in summer, snow-covered peaks in winter and hearty dishes with a southern touch all year round that are a feast for the eyes and the palate. Cozy parlour with friendly hosts.
And they still exist: iconic pubs that are dedicated to Austrian classics. Especially on Sundays, it's time to have fun. Roast beef is always on the menu, as is onion soup.
As a chef, Jörg Leithner puts the farmers on a pedestal and knows how to convey the value of nature to his guests with his regional dishes. Seasonal cuisine, "nose to tail" philosophy.
When you say Weyregg, you probably think of fish. Of course, this is available at the Bachtaverne. However, game dishes such as venison with figs, dumplings and red cabbage are also worth mentioning. Dessert tip: homemade Schmarren.
What do you start with at the Moar when talking about its delicacies? Perhaps with desserts such as cardinal slices or lemon tart. The menu is also unbelievably good.
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.
Just a few metres from the city limits of Linz, the Roscher family exudes friendliness, professionalism and gastronomic finesse. The flagship dishes are semolina dumpling soup, game and goose.
If you are looking for the perfect blend of traditional and modern cuisine with a twist on Lake Attersee, you should ideally anchor in the Genussufer. Finest soufflé schnitzel is just as pleasing as Attersee sushi.
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!
Christoph "Krauli" Held rocks Bad Ischl - and the Siriuskogl. It's impressive what this multi-talented guy has achieved here. With a great team, he conjures up casual, creative dishes and classics.