Vegetarian Options – restaurants in Upper Austria
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.
Offering nothing ordinary is the maxim here. Werner Traxler and Michael Steininger regularly come up trumps with capon, quail or salsify and offer a mix of craftsmanship and fireworks.
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.
Hannes Mathis processes meat from the family butcher's shop into exquisite dishes (Asian pork belly) and also adds a gourmet touch to cheese crackers. This is complemented by the expertise of wine expert Mathias Riepl.
The North Indian specialties from the charcoal oven such as "Chicken Tikka" alone justify a visit to the best Indian restaurant in Linz. But Avtar Shashia goes one better with top wines.
"Aphrodisiac" restaurant that leaves you wanting more. You can't go past the oysters here, either classic or with roasted bone marrow. Good oriental starters, fine steaks from the restaurant's own dry ager.
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.
The extensive breakfast buffet with ham, salmon and fresh fruit is legendary. The lunch menus are just as great. Or why not book the romantic Romanesque G'wölb for your celebration?
If you want to know how sustainability is brought to life, take a seat in the charming restaurant and choose excellent regional organic dishes from the seasonal menu. Also a meeting place for artists.
Great offer for meat lovers and vegetarians. Some enjoy flank steak with pimientos de padrón, others are happy with burgers and roasted portobello mushrooms. Top: wine and beer list.
Pleasure is in the Agathawirt DNA. First of all, cycling around the lake is very popular. Once you arrive at the hotel, you can feast on fresh fish or breast from the organic rooster.
Linda Till and her husband Dietmar manage to inspire die-hard carnivores with vegetarian and vegan delights in a baroque ambience. More than 50 percent of the dishes are meat-free.