Outdoor Dining Area – 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!
You could pull out one pleasure arrow after another from the quiver of superlatives and always hit the mark. Because what Philip Rachinger achieves here can only be described with superlatives: Ois.
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!
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.
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.
The little place at the mill alone is worth seeing and tempts you to take a complete break. The wood-fired oven that Helmut Rachinger uses for his delicacies is a key attraction. You'll want to stay here forever.
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.
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.
For many years, the restaurant has stood for indulgence and sophisticated cuisine that never loses its touch – in a magical ambience. Marie Rahofer and distiller Hansi Reisetbauer are the perfect team.
Is this a dream or reality? We don't know for sure, even regulars rub their eyes and are delighted by the traditional dishes that are lovingly prepared on the wood stove.
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.
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!
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.
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.
Wolfgang Wohlschlager's passions are his sauces and his "French" approach to butter. Creations such as beetroot with Vacherin Mont-d'Or are very popular. Chapeau! Vegetarian menus on request.
Whether in the cozy inner courtyard or in the wonderful wood-panelled parlour: The "Wolfi" is a great place to sit and stay a little longer, as the food and wines are to be enjoyed.
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.
Peneder, a specialist in fire doors, also has a company restaurant that is open to guests in the evenings. Chef Robert Bauer is passionate about cooking. Excellent and understandable cuisine.
The Ledererhaus opens your eyes to what is possible in the Salzkammergut and how the path from tradition to modernity can be successful. The XO beef tartare is pleasantly truffled. It is served with naan bread.