"Accommodation" Restaurants in Styria
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!
Chic flair in the middle of the Almenland Nature Park. Nature, local produce and sustainability are the inspiration. The sweet finale is created by former world confectionery champion Eveline Wild.
Jan Eggers and his team have created a real sensation in the city's gastronomic scene. No wonder, because you don't want to miss a single one of the eight menu courses: creative, contemporary, great!
Breaking new ground is one of Richard Rauch's special skills. He never forgets to keep his feet on the ground, but ingredients such as chorizo and miso also make an appearance in his creations.
In his small, elegantly furnished restaurant, Mike Johann celebrates a modern interpretation of regional cuisine with fine craftsmanship. The wine cellar has grown to around 900 items.
After working in top gastronomy, Markus Sattler combines top-quality regional cuisine with elements of Nordic cuisine. The products are sourced locally. Top own wines!
Christoph Mandl's cuisine has a Francophile orientation, as evidenced by the refined sauces. A great deal of space is also devoted to depicting the region. The result is harmonious courses with depth.
The Art Nouveau castle exudes a noble elegance. Martin Steinkellner has a sensitive hand for refined courses with regional ingredients and herbs, and Maître Antony's cheeses are an experience.
Sustainable, local produce is used to create sophisticated classics in natural cuisine. Fresh herbs come from the hotel's own garden, the wines from the hotel's own vineyard in southern Styria.
Immerse yourself in a special experience. The kitchen places great value on the best regional produce, much of which is home-grown. The veal brisket is a top choice, and the tender steak goes well with a puntarelle and chervil root salad.
The Rauchs interpret Styria in a regional and cosmopolitan way. The dishes range from wedding soup to potato and gram dumplings to their own free-range pork cooked over a charcoal grill.
With a view of the paddocks, you can enjoy ambitious cuisine that showcases the region's top produce. The Saturday brunch with "Broadmoar" classics and surprising creations is popular.
Daniel Weißer cooks down-to-earth with meat from his own wool pigs and many Vulkanland products. There are also fine dining menus. Good wines Haus-Gut. One of the top wine lists in Styria.
Luis Thaller's aim is to make the most of regional products in his fine dining menus. A classic is the farmer's egg with celeriac, gammel and pig's head. 500 wines!
The cozy dining room with wall paneling does not give it away, but Manuel Liepert stands for modern cuisine with plenty of surprises. The wine cellar is run with passion.
The cuisine favors seasonal, regional products and plays with a distinct variety of flavors, whether fish, beef, lamb or game. The multi-course business lunch is also a highlight.
Stefan Eder has developed regioglobal cuisine that combines international and regional ingredients. It is based on regional products such as Alpine oxen and lamb. Eder's Omas Beuschelsuppe remains very traditional.
Cosmopolitanism, regionality and creativity come together at a high level at Andreas Krainer. The "feiaKUCHL", a barbecue session under the apple tree, is also popular. Great wine cellar!
At the Kunsthotel, Peter Troißinger Jr. delights guests with a wealth of ideas for his home-style, finely balanced cuisine with a Mediterranean twist. His sister Anna takes care of the good wine accompaniment.
Norbert Thaller looks for the real thing - in local products and dishes. His vision is to reinterpret down-to-earth dishes from the region. And he succeeds brilliantly.