The best restaurants in Styria in the Great Value Price Category
Restaurant, wine bar and pub: Gerhart Poprask cultivates forgotten dishes such as tripe goulash, but also classic braised beef cheeks - all delicious! Large wine list with remarkable French wines.
This Graz institution once became famous thanks to Styrian tapas, but today guests also flock here for fried chicken and oven-fresh roast pork. The restaurant's own vinotheque provides liquid perfection.
The Styrian cosiness in a quiet place in nature is appealing. In addition to baked classics, Christian Wachter serves rejuvenated dishes such as saddle of wild boar with whisky and blackberry jus.
Off the beaten track, Bernd Konrath impresses with upscale Styrian cuisine, including almost forgotten dishes from grandma's time. The barbecue buffet and the gourmet menu are firm favourites.
Since its renovation, the classic pub has shone in modern splendour. The same could be said of the menu: mushroom lasagne with king oyster mushrooms meets roast straw pork.
Idyllic location in the Zirbitzkogel-Grebenzen Nature Park. Michael Lohr combines Styrian home cooking and modern touches (wild herb bread) in the country hotel. Atmospheric wine cellar with brick vault.
The cuisine is based on old vegetables and grains, and fine products such as Hirschbirnsekt are sourced locally. The down-to-earth classics include gram soup and dumpling gröstl.
In summer, the location on Lake Aldrian exudes Mediterranean flair. The menu keeps up: Crispy pizza comes out of the oven. Mussels in a white wine broth, grilled calamari, sushi and tender steak are also delicious.
Schnitzel variations, fried chicken and roast pork are the signature dishes. The rabbit is served with braised leg, roasted loin or ragout with tagliatelle. Amazingly extensive wine list.
A rustic inn directly on the mystical Toplitzsee. Albrecht Syen, who has been at the stove for decades, serves char, trout, pikeperch and whitefish - all of which are excellent. Tip afterwards: homemade ice cream.
The menu includes Austrian classics such as roast mushrooms. Cordon bleu and stuffed chicken are particularly popular. International dishes are just as successful as veggie options.
At the new address, authentic cuisine continues to be served in a stylish interior; classic rolls are just one part of the menu alongside phở and hot pot. Even the desserts and coffee come from Vietnam.
Manuel Koller pays great attention to the quality of his products. The steak, for example, is matured in his own dry ager and the sausage is homemade. Klachl soup and smoked tongue are also delicious.
A cozy inn with a view of the Schilcherland, which has hearty classics in its repertoire: Cream of pumpkin soup, roast meat or tiramisu. In summer, even vegetarians are catered for at the barbecue evenings.
Great location right by the lido, toasted with good cocktails and selected wines. There's also casual Mediterranean food: Bruschetta, burrata, tomato soup or crispy salad with prawns.
Salami and raw sausage are produced in-house in the pretty traditional house. There is also a focus on beef. This is used to prepare beef tartare, beef fillet tips and roast onion.
The suburban restaurant owes its good reputation to the consistently high quality of its Austrian classics. Some people travel long distances for the "Schmied'n-Pfandl".
Fine pub culture in the middle of the countryside. Seasonality is a top priority: blood sausages and bratwurst in winter, Weizer mountain lamb and wild garlic at Easter, pumpkin, game and Martiniganserl in autumn.
For over a century, the people of Graz have appreciated this friendly inn in the north of the city. The food is meaty and hearty. But the fried chicken and schnitzel are really worth a sin.
A gastronomic destination since 1729, owned by the Leben family since 1955. Everyone meets here - from craftsmen to managers. Classics such as cordon bleu and Wiener schnitzel set the tone.