The best restaurants in Salzburg in the Mid-Range Price Category
With his extraordinary dishes from nature, Vitus Winkler tells a story of flavours, his homeland and his great creativity. Alpine cuisine that can hardly be bettered anywhere else.
This tavern cuisine in the beautiful ambience of Andreas Döllerer is everything the connoisseur's heart desires. Slow cooking at its best with tradition and innovation - from veal sausage to Kaiserschmarren (pancakes).
The cuisine is a combination of traditional pub and modern cooking techniques. Franz Meilinger and Andreas Stotter combine old recipes with cool cooking ideas and the taste of home. Exemplary!.
A beautiful traditional house meets a young team of chefs, who create an excellent range of gastronomic delights from classic Alpine to contemporary vegetarian. Outstanding wine cellar.
Those who stop off at Puradies take a journey through the mountains and seasons. "Genial regional", "Mediterranean love" or "Hand-picked" are the three signposts, sorry: food themes.
Emanuel Weyringer has stood for cosmopolitan, artfully composed and flavourful cuisine for many years. From the famous fried mussels to the fantastic Salzburger-Nockerl (famous light and airy pudding) – an experience.
At Winterstellgut, they cook and roast just as they always have in the Lammertal. And they always serve what is grown in the area or supplied by local farmers. Pure regionality!
Urban and Far Eastern ambience in the mountains of Salzburg. Grilled dishes, ramen and great rolls come from the show kitchen and the sushi master. Japanese gastronomic culture at its best.
Christoph Reinhartshuber is in the kitchen, combining regional ingredients with creative cuisine. On the plates, for example, fregola sarda meets beef and organic blintzes meet passionfruit.
The ambience impresses with its brick look and the cuisine with its imaginative preparation using regional ingredients from the restaurant's own organic farm and the surrounding area. "Dine & Wine" with Victoria and lots of class!
Anyone who visits the Brügglers in the beautiful Erlhof will experience hospitality and cuisine with heart (salmon parfait; glazed calf's liver) full of regional ingredients. So good that you'll keep coming back.
From the all-time favourites - prawns! - to the prelude and postlude, the menu is a treasure trove of specials. Silken tofu meets eggplant, monkfish meets deep-fried pork belly. A very good brunch.
Not only the location, but also the cuisine makes this place a meeting place for gourmets. The cuisine is Italian-Mediterranean with a focus on fish and shellfish. Great wine selection.
The word "alpine" is omnipresent here: in the ambience of the Small Luxury Hotel, in the kitchen with ingredients ranging from local game to alpine herbs. Barbecuing with the Big Green Egg is a new feature.
Maria and Roman Mailänder are passionate hosts and, together with chef Alexander Rettenbacher, create an oasis of pleasure. Traditional, often unusual (currywurst with catfish), always very good.
One of the most beautiful inns in Salzburg with outstanding traditional cuisine and accents from around the world. The beef dishes - from the bouillon onwards - are a poem, the desserts tempting.
For decades, this has been a place of pilgrimage for generations of fish lovers, most of whom have become regulars. Catfish, grilled zander, mussels in the broth and the divine pancakes - everything here is a dream.
The Weitmoser organic beef is always at the centre of the cuisine: as tartare or grilled, as juicy ham or boiled beef. It is accompanied by game, fish from Gastein waters and vegetarian dishes.
Lizzy and Jakob Aigner's relaxed restaurant is the place to enjoy southern flavours on your plate with (perhaps) the best Mediterranean cuisine in Salzburg. Fine wines, great service.
At the Blaue Gans, Andreas Gfrerer is always thinking outside the box. A new kitchen concept is currently being developed in the city's oldest restaurant - and it's guaranteed to be special.