"Austrian Cuisine" Restaurants in Salzburg
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 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.
Alpine cuisine at a very high level. Not only do the first-class products come from the Lungau mountains, but also many an inspiration. Josef Steffner's cuisine is 100% Lungau, 100% authentic.
Andreas Herbst stands for modern, alpine, regional cuisine with high standards. "Nose to tail" and local food are his inspiration, his culinary talent the key to great success.
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.
Richard and Sybille Brunnauer's restaurant in the beautiful Ceconi Villa is a place for fine dining with ideas and the best ingredients. From the lunch menu to the delicious Chateaubriand - a feast for the palate.
Franz Meilinger combines Austrian tavern cuisine with Alpine, contemporary natural cuisine and the slow food philosophy. The result: great, creative dishes made from regional ingredients.
The Wirtshaus is the down-to-earth foundation with traditional Salzburg and Austrian dishes as well as classics of local cuisine. The atmosphere is uncomplicated, warm and cozy.
Knowing where it comes from is the maxim of head chef Florian Huber. The Lammertal and the Tennengau not only provide him with ancient cooking techniques, but also almost all the products for his creative cuisine.
Wonderful views of the lake and Hermann Poll's cuisine, which is based on the classics but with a modern twist. Plus charming wine advice that signals to you: I want to stay here.
The Brüggler family and the Erbhof are a fine combination. Father Josef and daughter Sonja cook classic, traditional, creative and delicious dishes. From beef tongue to the best fish dishes - very good.
The finest, timeless regional classics are served in a historic setting. The star of the ingredients is the Weitmoser beef, which comes in many forms. All staged by Stefan Viehauser.
The ambience: urban with power and brickwork, the cuisine is regional, Austrian, always well and creatively prepared. The products come from the restaurant's own organic farm or from the region.
The Hubers skillfully combine a traditional inn with gourmet cuisine. Harald Huber is a master chef who conjures up unique dishes from the best products. Wine bar, grocery store, chocolate workshop.
Authentic flavors from the valley, game from our own hunting grounds and lots of herbs meet attention to detail and a passion for good taste. Simply good cuisine. Also multi-course chef's menus.
Sushi meets poke bowl, saddle of chamois meets wild vineyard snails or venison piccata. The cuisine of the "Alm" scores with variety and many a wild delicacy. Great wine cellar.
With a view of the Salzach, an authentic, elegant atmosphere meets the finest Austrian cuisine with regional ingredients, international accents and attention to detail. Culinary craftsmanship at its finest!
The name is a tribute to history - the cuisine an invitation to taste the region and the homeland. Austrian classics at their best, rethought: for example baked "Brettl" or venison.
Tradition meets innovation. The kitchen serves specialties from the "Cucina Transalpina", which combines Salzburg craftsmanship and southern influences from the hotel's history with its Venice connection.
The culinary treasures presented by Roman Mailänder and chef Alexander Rettenbacher come from the region and the world. Tradition meets the new. A new menu every month!