Waterside – 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.
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.
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 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.
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.
Whoever says Afiesl must also say Bergergut, bread and specialty. The gastronomic idyll that Eva-Maria Pürmayer and Thomas Hofer have created here is astonishing. High gastronomic art, good beers.
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.
Cool music, a view of the lake, a relaxed crowd and young service staff - always with a pleasant smile on their lips - add a touch of well-being to your stay. Great wine list, trendy dishes.
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.
The well-tended garden has something robust about it and sets the mood for delicacies. Homemade tagliolini delight with fresh mushrooms and creamy burrata combined with artichokes.
The conversion of the hotel with extension will be an architectural masterpiece. The cuisine has been one of the highlights of the Salzkammergut for years anyway. Cuisine that reflects the terroir with ideas that are often imitated.
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.
If you are looking for a place to feel good, Knapp am Eck is the place for you. Dishes that caress the soul are served with passion. Blunzengröstl, fried chicken or carp.
Langostinos gives the impression that everything here revolves around crustaceans. But Christian Rutschetschin has more to offer. He refines Attersee fish just as skilfully as game and lamb from the region.
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.
You'd almost think that dishes like Leberbunkel had died out on pub menus. Almost! At the Wassertor, the restaurant is committed to tradition, craftsmanship and the region. And makes room for modernity.
It can happen that you meet a professional footballer at the Steegwirt, because the brothers Fritz and Tamino Grampelhuber form the ÖFB's gastronomic dream team. An offensive spectacle awaits guests in Bad Goisern.