Falstaff Restaurantguide 2025: Austria's best Newcomers
Great gourmet restaurant with the clear signature of Joachim Jaud. He stands for precision, product focus and creative finesse. Signature dish: sturgeon with caviar and vin jaune sauce.
Tyrolean cuisine of the highest organic quality: local ingredients, fresh bread every day and products from our own hunting grounds characterize the menu. Whether classic alpine dishes or exquisite game menus.
The culinary offering is a symphony of regional, authentic Austrian cuisine with international accents and a focus on the Salzkammergut region. The location and wine list are breathtaking.
Unusual for a hotel bar: Here you can dine excellently in an intimate atmosphere. Independent kitchen line with Asian-inspired dishes such as Paprikahendl Tandoori or Gulasch Tantan.
The youthful Izakaya is just one door away from the main restaurant and scores with Japanese specialties. There is sushi, fine food from the Konro grill, top drinks, all executed with Kienbauer perfection.
Peter Friese has succeeded in making the new Beletage restaurant look as if it had always been there. The menu is divided into two parts: classics plus a seasonal offer from chef Werner Pichlmaier.
The Rosewood’s lakeside terrace is – alongside the Schloss Restaurant – the place to be for a relaxing meal. On the menu: a selection of freshwater and seafood dishes, plus Atterox, schnitzel or chestnut gnocchi.
The Chef's Table at Hotel Mondschein opens during the winter season. In the evening, an exclusive menu is served for eight guests in an intimate setting. Selected good ingredients, alpine inspiration, a spectacular experience.
Christian Wöber cooks ambitiously, confidently and creates sensory experiences. Visually a dream, aromatically precise, tasty and texturally always good for surprises. Great wine list.
The Belétage was the Falstaff New Opening of the Year in 2025. The modern concept is based on Japanese perfection and craftsmanship with local ingredients. A visit is a must for every gourmet.