Good Room Acoustics – restaurants in Upper Austria
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.
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.
It's worth asking for the catch of the day from the sea. But the menu also offers everything else imaginable in terms of fish and seafood. Very good wine list and cigar specialties.
The Rossbarths set off one firework after another in Linz, opening a pizzeria and this year taking over the Schwarze Schiff. Still the benchmark for fine dining: their designer restaurant.
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.
A small, fine corner that boasts very good cuisine and excellent wines (from "unknown" producers). Spontaneity is very important, you won't find any standard menus here. The best corner on the lake!
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 town of Schärding is beautiful, and the chic Lachinger's is also well worth a visit. Fortunately, this also applies to the cuisine with its Austrian-Asian mix (hummus, prawn pot).
Dine in style and feel Italy with all your senses. Since 1997, Emi Silwanis has been wrapping Linz in a cloak of well-being, consisting of fresh pasta, exquisite fish dishes and even truffles. Good wine bar.
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.
Lake Traunsee is just a stone's throw away. The kitchen team uses regional fish, donates 50 cents for every char sold and delights gourmets with prawns and truffled risotto.
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.
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.
A beautiful country inn in the Eferding Basin, which is a favourite of many Linzers. There are good reasons why people go the extra mile: the best game dishes, good cider and top wines.
Best location! In the first row directly on the Attersee, the restaurant also stands out for its chic style (boss Michaela Prem has a penchant for design) and the delicious cuisine of patron Kilian Angermeyer.
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.
Reinhard Gorfer knows how to combine organic farming and cooking like no other and is a master with meat, fish and fruit. His wife Veronika recommends ciders and wines. Top notch!
It's an open secret that the kitchen draws inspiration from childhood recipes and gives them a modern twist. The fried chicken appears in cornflake breadcrumbs and vanilla crescents as Tiramisu.
When it's stormy and snowing outside, it's time to head to the Genusswerk, which offers the answer to frosty days with a warming winter menu. The venison with celeriac in salt dough alone is a stunner.