Sunday Opening – 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.
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 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.
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!
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.
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.
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.
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.
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 ...
You can find almost anything here, just nothing ordinary. Poached oysters make you feel all sausagey, followed by fried duck liver and to finish, caramelised Kaiserschmarren with Tahitian vanilla ice cream.
Catering company, bistro at the university and the main restaurant in Lichtenberg: Manuel Grabner is a jack-of-all-trades and demonstrates his skills from classic dishes to gourmet cuisine. Remarkable wines.
Gourmets with a flair for aesthetics must be grateful to gallery owner Erich Spitzbart for what he has created here in Vorchdorf. Schloss Hochhaus has become a pearl with exceptional tavern dishes.