e-readiness powered by ŠKODA iV – restaurants in Upper Austria
There is hardly any other chef who has managed to leave such an exquisite mark on fish cuisine and represent the gastronomic Salzkammergut internationally. Lukas Nagl is one of the best!
A popular address on Lake Attersee with a cosy garden and traditional cuisine. The Wiener Schnitzel is one of the best, and fresh fish from the lake is always on the menu. Top wine list.
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.
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.
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.
If the day starts with six courses for breakfast, continues with a glass of wine in the afternoon and finishes with Asian-inspired dishes in the evening, then you've done everything right.
It's always a pleasure to stop off at Bauböck to indulge your palate. The pheasant is succulent, the wild boar ragout finds the perfect partner in Rollgerstl. And the Kaiserschmarren ...
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.
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.
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.
The conversion of the hotel with extension will be an architectural masterpiece. The cuisine has been one of the highlights of the Salzkammergut for years anyway. Cuisine that reflects the terroir with ideas that are often imitated.
The wine expertise of sommelier Franz Dafner is considered impressive throughout the country. The restaurant is also an excellent place to dine. Game dishes such as braised leg of venison are particularly good.
The trio Alexandra Strobl, Markus Fussi and Martin Kinast have already worked in the best kitchens and show in Pfaffing, 15 minutes from Lake Attersee, how top cuisine can be realised for everyone.
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.
Curtain up! The young team manages to meet the demands of both opera-goers and gastronomes. Everything is served quickly, and the guinea fowl with salted lemon deserves extra applause.
Philip Rachinger always has good ideas. Reviving the Brauwirtshaus was a very good one. While Corona was emerging, it's hard to imagine life without hops and lard with stilton or beef tataki.
Sunset, a view of Lake Traunsee and a glass of wine from the Pernkopf family's wine cellar. Served with fried fish or dumplings (sweet or savoury) - simply Upper Austrian culture!