Falstaff Restaurantguide 2024: The best Restaurants in Styria
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.