Falstaff Restaurantguide 2024: The best Restaurants in Austria
Carabinero. Jabugo. Escabeche. Juan Amador, who now also works as a painter, regularly lets his Spanish roots shine through. The ambience in the vaulted cellar is a little outdated.
100 points for this exceptional restaurant! The restaurant: beautiful and unusual, the culinary art of Executive Chef Martin Klein and his team even better, the guest chef principle unrivaled. Exceptional.
Each course is a precisely composed revelation of exciting product worlds, fine aromas and harmonious textures. Plus bread and cheese trolley. Great wine list. An exceptional overall experience.
Lukas Nagl makes his mark on Austria with unmistakable fish cuisine. Copying? Impossible. Sommelier Katharina Gnigler is also considered a luminary, her drink recommendations (with and without alcohol) are unique.
At the heart of the culinary experience is Andreas Döllerer's "Cuisine Alpine". Here he perfectly combines culinary art and alpine flavors to create a journey through the nature, mountains and lakes of Salzburg. Top!
Hubert Wallner has developed a style that combines the lightness of southern (fish) cuisine and Alpine flavors to perfection. Excellent wine accompaniment with the courage to take on a challenge.
The new generation goes one better: The Landhaus is one of Austria's top addresses. Thomas Dorfer has confidently followed in its footsteps. Creative ideas, perfect implementation. Excellent!
The Mraz family has been proving for years that it is possible to create star cuisine in a relaxed yet precise manner. The surprise menu is cult. Just getting a table is difficult.
The Obauers are a fixed star in the culinary firmament. Rudi's cuisine is inspired by passion, world flavors and the best local produce. Grandiose! Karl, Berthold and Geli Obauer are perfect hosts.
Hannes Müller is one of the greats in Carinthia. His cuisine combines the best regional products with a creative twist. It is accompanied by top wines, sparkling teas, verjus and homemade kombucha.
At lunchtime, you can explore Konstantin Filippou's top cuisine from three courses for an entry-level price. In the evening, the ingredients are more sophisticated and the menus longer. Always there: the signature dish brandade with caviar.
The cool ambience of the former bell foundry is the stage for Andreas Senn's cosmopolitan cuisine. His menu revolves around the five senses of taste. Enjoy ox marrow, spinach dumplings and miso, for example.
At Stüva, international impulses meet Parth's precise craftsmanship: a gourmet menu full of focused flavors, elegant depth and a cuisine that speaks with its own confident voice.
For Gerhard Fuchs, perfect craftsmanship is the basic prerequisite for his formidable regional cuisine with a view beyond the horizon. The wine accompaniment is a pleasure for those who like to explore.
One ois please! Philip Rachinger proves why he is one of Austria's best chefs in his chic restaurant right on the romantic Mühl river. Top craftsmanship, great ideas, usually perfectly executed.
Martin Sieberer combines Tyrolean classics with fine haute cuisine. In the royal surprise menu, he demonstrates his entire tasty range. Exceptional wine selection with over 800 items.
Julian Stieger has already made a name for himself internationally with his fantastic, aromatic cuisine. Simply an exceptionally appealing, enjoyable place to sit at his chef's table!
Untouched by the renovation of Palais Coburg, Silvio Nickol holds his position as one of Austria's most decorated chefs. He calls his luxurious eight-course menu a "journey of pleasure". Legendary: the wine cellar.
Harald Irka not only demonstrates great craftsmanship, he also has a keen sense for surprising combinations. The Wirtshaus am Pfarrhof is new. Excellent wine accompaniment!
Style and purism dominate in the Gewölbe, and the same applies to Fabian Günzel's creative cuisine. He is clearly interested in top products, perfect preparation and a touch of playfulness. Great wines!
One of the essential addresses for local cuisine. Thanks to the Istrian "outpost", wild-caught fish is added to the garden vegetables on the open flame, which Alain Weissgerber manages masterfully.
In addition to his main job as a vegetarian gourmet chef, head chef Paul Ivic is also an authority on plant-based food and sustainability. Menu of seven or nine courses, great wine list.
The kitchen and cellar are impressive! Great wine and champagne list, creative cuisine and a host who loves local food without dogma. Ingredients from a small radius, preferably from the "Donaugartl".
Sebastian Jakob plays the whole gamut of global cuisine here with luxury ingredients from all over the world: Tristan langoustine, Balfego tuna, sea bass, N25 caviar and top desserts. Huge wine list!
Mörwald stages gourmet cuisine as a sensual overall experience: delicately composed, aromatically deep and technically brilliant. Regionality serves as a stage - pure culinary elegance unfolds.
Wow. This is high cuisine that shines like a diamond in the culinary landscape. Lots of French dishes, exceptional wines with an impressive depth of vintage, the most beautiful ambience.