The best restaurants in Upper Austria in the Mid-Range Price Category
An experience - there's no other way to describe this restaurant. Where do you start? With the guest garden in the meadow, the brunch, the warmth, the wine expertise, the gourmet cuisine? Everything is an experience!
The father and son team complement each other perfectly in the kitchen, even though Filius Philipp is increasingly taking the helm. The best way to discover the extraordinary dishes on offer is the father-son menu.
The little place at the mill alone is worth seeing and tempts you to take a complete break. The wood-fired oven that Helmut Rachinger uses for his delicacies is a key attraction. You'll want to stay here forever.
The Lukas family regularly takes gourmets on a journey to gastronomic delights. If you want something a little more casual, the Einkehr is the place to be. Their calling card: Grammelknödel dumplings.
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.
For many years, the restaurant has stood for indulgence and sophisticated cuisine that never loses its touch – in a magical ambience. Marie Rahofer and distiller Hansi Reisetbauer are the perfect team.
Großraming isn’t just around the corner, but that is exactly where the charm lies. On the edge of the Limestone Alps, Klemens Schraml takes gourmets on an unforgettable fine-dining journey to the taste of the wilderness.
Is this a dream or reality? We don't know for sure, even regulars rub their eyes and are delighted by the traditional dishes that are lovingly prepared on the wood stove.
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.
When Michael Müller tackles something, it becomes a success. He brews beer, sells wine glasses and is the first choice for wine rounds. With chef Andreas Zika, he has brought in a pearl. Super Iberian gourmet cuisine.
Summer visitors generally appreciate Nußdorf and Lake Attersee. In particular, however, the 1er Beisl run by world champion chef Johann Lugstein - a bastion of craftsmanship and gastronomic art for more than two decades.
The Keplingerwirt has been offering gourmet cuisine for decades, but has always remained a down-to-earth family inn with charm. DJ and music producer Parov Stelar also appreciates this. His favourite dish: Grammeltascherln.
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.
Peneder, a specialist in fire doors, also has a company restaurant that is open to guests in the evenings. Chef Robert Bauer is passionate about cooking. Excellent and understandable cuisine.
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.
For almost four decades, the Rahofer family has been providing guests with a homely, chic and gastronomic feel-good atmosphere. Whether in the charming café or in the elegant restaurant with its Mediterranean-inspired dishes.
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.
It's always a pleasure to stop off at Bauböck to indulge your palate. The pheasant is succulent, the wild boar ragout finds the perfect partner in Rollgerstl. And the Kaiserschmarren ...