"Accommodation" Restaurants in Austria
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!
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!
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.
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.
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.
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 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.
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.
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.
Chef Alexandru Simon creates excitingly good menus from top products at the Ringstrasse hotel The Amauris. Exclusive "Wine & Dine" evenings are held here on an ongoing basis. Great cinema!
In the exclusive gourmet restaurant Tannenhof, top chef Dennis Ilies spans the arc from alpine origins to creative openness. Unexpected pieces of Tyrolean gray cattle, for example, are a surprise on the menu.
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!
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.
It is usually the most sumptuous room in the house - the "Stube" or its Vorarlberg equivalent "Stuba", where the best food is served in the mountains of western Austria. This is also the case in Ötztal, where the "Ötztaler Stube" in the hotel "Das Central" is considered the top dog. Since 1969, officials and dignitaries have gathered at the log table under the Falkner family coat of arms. Cards were played here, but politics and the construction of the cable car were also discussed. Every change therefore costs patron Angelika Falkner an effort - she approved a "gentle relaunch". The old benches and Herzerl armchairs gave way to more comfortable furniture, the lighting was optimized to better showcase the performances of the new head chef Stefan Speiser. He already knows the place - Speiser was a sous-chef here twenty years ago and most recently ran the kitchen at the "Apron" in Vienna. The evening starts with a ritual. The guests gather in front of a fireplace, where aperitifs and canapés are served. Then it's over to the sanctuary, where they are presented with a Piatnik playing card set "Doppeldeutsche 36 Blatt" as a reminiscence of old times. And then Speiser gets started - again accompanied by the popular ingredient cards. Attention - danger! The delicious Buchteln invite you to drink up the delicious mixture of butter candle and roast pork juice - restraint is advised. Because the first highlight is approaching with Ikejime char - as tartare and fried - surrounded by purple radish plus Oscietra caviar, which, despite its intense frame, does not go under aromatically. Luxury is followed by plant-based dishes. Crispy magnolia blossom, chervil bulb with amarillo cream, fermented asparagus and Piedmont hazelnuts create a dish with earthiness and yet elegance. Stand-out: red mullet - briefly fried in tempura batter, filled with farce and carabinero tartare, creamed rice, salty fingers in paella broth and garum - a subtle dish full of maritime umami. To accompany the pulled goose, restaurant manager Marcel Altmann serves one of the many treasures from the 30,000-bottle cellar - a Kollwentz special bottling "40 years of Das Central" 2009 from the best Steinzeiler barrels. Anyway, there's always a glass of the "PINOT 3000", the in-house three-country cuvée invented here in the parlor, which matures in the "ICE Q" mountain dependency. Which, by the way, could be reconsidered: Background music with hits such as "Careless Whisper" in corny soft ice cream versions and the dignity of this room - that doesn't really go together. quite right.
Under the iconic glass dome with a view of Salzburg, you can dine on delicious dishes from the kitchen of chef Simon Wagner. He cooks imaginatively, with precise craftsmanship and excellent products. Exclusive menus.