Falstaff Restaurantguide 2024: The best Restaurants in Salzburg
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.
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!
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.
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.
From Winkler's "herb kingdom" comes an alpine gourmet cuisine that is characterized by its deep connection to nature and the masterful use of wild herbs from the surrounding area. Simply delicious.
Alpine cuisine at a very high level. Not only do the first-class products come from the Lungau mountains, but also many an inspiration. Josef Steffner's cuisine is 100% Lungau, 100% authentic.
Jürgen Vigne has been a master of the culinary arts for years. His two menus - "Jürgen Vigne" or vegetarian - are a culinary journey to the best taste with the very best ingredients. Excellent.
Franz Meilinger combines Austrian tavern cuisine with Alpine, contemporary natural cuisine and the slow food philosophy. The result: great, creative dishes made from regional ingredients.
The Wirtshaus is the down-to-earth foundation with traditional Salzburg and Austrian dishes as well as classics of local cuisine. The atmosphere is uncomplicated, warm and cozy.
Andreas Herbst stands for modern, alpine, regional cuisine with high standards. "Nose to tail" and local food are his inspiration, his culinary talent the key to great success.
The historic inn offers a unique culinary experience. The kitchen serves creative alpine cuisine made from the best regional ingredients, such as chamois sausage with truffle and alpine butter lard.
Andreas Kaiblinger's classic cuisine made from excellent products is a fixed star in Salzburg's gourmet sky. He plays with Asian and Mediterranean flavors, with fine vegetables playing a leading role.
Other five-star hotels may seat their out-of-town guests in separate, exclusive dining rooms. At the “Salzburgerhof” in Zell am See, however, guests at any table in the spacious “Salzburgerstube” can choose between the regular à la carte menu and the tasting menu. Even the regular menu already showcases the style of the new executive chef, Michiel Van den Berg. He took over from the long-serving Stefan Reiter and is steering the restaurant in a new direction, moving away from grand, French-influenced classics. If you detect Asian ingredients and flavors in most of the courses, you’re on the right track. The Dutchman grew up in Indonesia; after completing his training in his home country, he worked his way through the German hospitality industry, most recently cooking at “Fritz & Friedrich,” one of the top restaurants in Obertauern. With the full-course menu, Van den Berg showcases the full range of his repertoire. To start, there are typically very filling local delicacies served in mini-portions, such as Pinzgau-style Bladl & sauerkraut or Kassuppe with fried veal brain. Then the first detour toward Asia—tender, lukewarm hamachi with ponzu, topped with (a bit too much) nut butter espuma, young leeks, and puffed rice. Back on course for home: a fluffy crackling dumpling with paprika-seasoned sauerkraut and lardo. And back again: cream cheese pockets with pak choi, a nice and spicy Korean gochujang sauce, and tomato water. For those who find such a culinary cruise too exciting, the à la carte menu offers a safe haven with Pinzgau cheese gnocchi, schnitzel, and Kaiserschmarren. The popularity of this traditional restaurant among a spendthrift clientele is evident from the wine list. Alongside all sorts of affordable options, they’re all there—Masseto, Unico, Bonne Mares, Opus One, Petrus.