The best restaurants in Styria in the Premium & luxury Price Category
Gerhard Fuchs has been inspiring on the top for years. Products from the region, but also from Friuli and Istria, form the basis for subtle, down-to-earth inspired courses. Great wine pairing by Christian Zach.
The revitalized historic house is Harald Irka's stylish stage. His blend of skillful classical craftsmanship and pointedly modern combinations is magnificent: always inspiring.
Stefan Eder calls his cuisine "regional-global cuisine". He combines healthy, mostly regional ingredients with flavours from the big, wide world. He also serves forgotten local dishes.
Spectacular menu by Alexander Posch, who uses it to fill an entire room in "Chef's Table" style. The outstanding patisserie by Jan Eggers and the wine gems underline the extraordinary.
Mike Johann cooks Styrian cuisine in a mini-restaurant with a view beyond the horizon. A classic is the unstuffed goose liver with blunzen and tripe. The cellar offers 800 labels with vintage depth.
The ambience is reminiscent of a rustic ski lodge, but the cuisine exudes great class. Dominik Utassy, formerly of Tantris in Munich, demonstrates his international stature. There is a wine selection to match.
Marine treasures such as sea urchins from the Faroe Islands, hand-dived scallops and wild-caught turbot are the flavour powerhouses of Harald Irka's new range. With an exciting non-alcoholic accompaniment.
Johann Schmuck's third restaurant is located underground. The large menu offers an explosion of regionally inspired courses with a modern touch. Imaginative and harmonious wine accompaniment.
Didi Dorner's surprise menus have long been known beyond the city limits - and rightly so: with a casual hand, he creates dishes in the evening that are full of detail and yet not overloaded.
Traditional and gourmet dishes harmonise with each other. Riesling Beuschel meets cabbage rolls with paprika teriyaki dressing and Dirndl cherries. Sophisticated local wine list.
In a prime downtown location with a beautiful courtyard garden, Herbert Schmidhofer indulges in the seasons. Creative dishes are complemented by classic cuisine at a high level, such as roast onion from Black Angus.
Fine old wooden panelling and the fireplace make the restaurant cosy. Mediterranean dishes alternate with classics, and the cannelloni with walnut, radicchio and truffle scrambled eggs is a creative example.
The Grazer Stammhaus scores with a beautiful garden in the middle of historic walls, the kitchen works at the usual high level: not only the steaks are always perfect. Fine wine selection!
After years in top gastronomy, Florian Wörgötter and his father developed a new restaurant style. Onion roast is a must, but courses such as blunz'n gyoza are also served.
Innovative fusion cuisine and classics can be enjoyed in the beautiful wood panelled dining room; the pasture-raised lamb comes from the restaurant's own breed. The signature dish is the Styrian spring roll. Wonderful view!
Steaks take centre stage in this cosy spa restaurant with its wooden ceiling. High-quality beef from Austria is grilled with a large selection of side dishes. Kaiserschmarren follows at the end.
The overall concept with winegrowers' rooms and wellness in the vineyards is impressive. Styrian classics are served in a top location: sheep's cheese wrapped in bacon, gratinated slices of "Blunzen" and a crispy fried chicken.
Robert Ferstl prefers to cook regional dishes in the eye-catching building. At lunchtime, he serves uncomplicated dishes, while the evening menu features the finest products accompanied by equally fine wines.