Falstaff Restaurantguide 2026: The best Restaurants in Austria
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!
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.
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 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.
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.
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 The ambience in the vaulted cellar is a little outdated.
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.
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.
Each dish is a harmonious composition in perfect harmony: scallops with Roscoff onions, chicken skin and XO sauce become a melody of flavors. One of the top addresses in Lower Austria.
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 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.
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 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.
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.
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.
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!
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.
Johannes Nuding can look back on many international careers and has developed his own unique style. He elegantly combines both worlds and also brilliantly implements unusual ideas.
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!
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.
Hearty hut fare is of course available, but Stefan Lastin's fine dining (Thursday to Saturday from 6 pm) is also outstanding. The Chef's Table for up to six people is a special experience.