Nespresso – restaurants in Upper Austria
While many young chefs are inspired by Asia and Nordic cuisine, Max Schellerer remains true to French cuisine. High gourmet standards in an elegant ambience, accompanied by heavenly wines.
The father and son team complement each other perfectly in the kitchen, even though Filius Philipp is increasingly taking the helm. The best way to discover the extraordinary dishes on offer is the father-son menu.
The Lukas family regularly takes gourmets on a journey to gastronomic delights. If you want something a little more casual, the Einkehr is the place to be. Their calling card: Grammelknödel dumplings.
In the Salzkammergut's flagship restaurant, chef Hermann Poll manages to delight his guests every year at the highest level. Sweetbreads and backerl with autumn trumpets is one such unforgettable creation.
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.
Summer visitors generally appreciate Nußdorf and Lake Attersee. In particular, however, the 1er Beisl run by world champion chef Johann Lugstein - a bastion of craftsmanship and gastronomic art for more than two decades.
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 ...
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.
Vorchdorf has a pleasingly high density of pubs. Beer is also brewed in the immediate vicinity. The best combination of the two: Eggenberger Bierfleisch, the cult dish at Hinterreitner.
Culinary highlight in Linz, passionately run by the Seeber couple. Major renovations are planned for 2025. Reason enough to treat yourself to some of the delicacies this year.
A wonderful restaurant where the food is also given a nod. Cauliflower and barley, often neglected, are duly placed on the throne alongside sea bass fillet.