The best restaurants in Styria in the Mid-Range Price Category
Richard Rauch has long been a guarantor of innovative fine dining. The products of the region take center stage. The menu, which focuses entirely on pork, is exciting. Top wine advice.
You can immediately taste that Joachim Gradwohl has a background in high gastronomy. Today, he conjures up inspired regional dishes in the pretty little inn with a view of the vineyard. Large Styrian wine portfolio.
Christoph Mandl has settled in well. With great skill, he demonstrates his special flair for surprising combinations without trying to put on a show. Great class: the wines from his own estate.
Gerhard Fuchs is shaping a new Styrian cuisine. Bratl, oven-baked liver and grammel dumplings are classics done to perfection. His Pata Negra pork from Leutschach with cheese noodles exudes international flair.
Alexander Stöhr impresses with excellent products, from which he conjures up Austrian and Mediterranean dishes. For example, the variety of tomatoes from his own garden forms an ideal symbiosis with prawns.
An iconic inn. Much of the produce is home-grown, more than 500 plants and herbs in total. On Thursdays they serve refined meat from their own butchery, Fridays are fish day. Great wine cellar.
Honest craftsmanship and produce from the garden or the region are core values. Just like authentic dishes - at lunchtime in the form of upscale tavern cuisine, and in the evening as a large menu.
Richard Rauch revives gastronomic childhood memories in the inn - of course, creative ideas are always incorporated. The in-house free-range pork from the charcoal grill is always a treat.
The restaurant's own woolly pig plays an important role in Daniel Weißer's refined regional cuisine, as do beef and dry-aged organic chicken, sometimes mixed with Asian flavours. Very good own wines.
Patrick Faist never runs out of ideas. The products of his surroundings set the tone – resulting in dishes that perfectly combine the down-to-earth with creative modernity. Great wines.
In the west of Graz, tavern cuisine made from regional produce comes in modern, thoroughly creative nuances and meets an extensive wine list that celebrates (not only) Styria. Beautiful guest garden!
Deep in southern Styria, the crispy Styrian chicken is served, of course, while the sole rolls with black salsify ragout are Mediterranean-inspired. And for dessert with a great vineyard view? Sour-cream fritters!
Luis Thaller is all about the produce. In his dishes, he concentrates on a few ingredients, from which he gets as much as possible for his gourmet menus with four to seven courses. Top wine list!
Produce from the Styrian Almenland form the basis, to which Stefan Eder adds a touch of Asia, America and New Zealand in his fine-dining menus. Tip: the chocolates from Eveline Wild.
Culinary playfulness, great craftsmanship and a global touch come together very harmoniously at Manuel Liepert. The wine list is extensive; the zero-alcohol alternatives are also exciting.
A breath of fresh air from the younger generation: Anna Sattler and her partner Thomas Ferrand delight guests with their expert wine service. Anna's brother Markus shines with the modern, top-class gourmet menus.
In the cosy, rustic castle ambience, there is plenty of room for sophisticated, aromatic regional cuisine, with fish, game and lamb dishes being popular. They are accompanied by wines from the historic cellar.
Walter Triebl's upscale pub cuisine is in no way inferior to the fine-dining line. He wraps classics in creative garb – delights such as the duck cannelloni with Brussels sprouts and chestnuts.
Georg Stückelberger provides delicious natural cuisine at the wellness hotel in the Almenland. The vegetarian and vegan options are also attractive. The spectacular 6.5-metre-high "Tresor" holds 8000 wines.
Tradition, sustainability and creativity go hand in hand, from which Andreas Krainer has developed his new Styrian cuisine with fine craftsmanship. Senior Hermann Krainer looks after the large wine cellar.