"Beer Selection" Restaurants in Austria
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.
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.
Where everything fits: Ambience and access to the region's top products are one thing, Veronika and Uwe Machreich's talent - as hostess and chef - is another. A hill full of culinary delights!
Refined cooking is served in the uncomplicated atmosphere of a pub. Vegetables are the main protagonists of the exclusively multi-course menus, together with rare wines from small producers, creating a total work of art.
In the Gourmetstüberl, Armin and Alexander Gründler show their signature style: bold, precise, deeply rooted. Regional ingredients are transformed into elegant menus, accompanied by Caroline Gründler's fine wines.
Sascha Kemmerer's Francophile cuisine is always as enjoyable as it is perfectly crafted. Exquisite products, subtle flavors, outstanding sauces - in an elegant feel-good atmosphere. Very good wine list!
In the Alpin Gourmet Stube, Paul Markovics creates small works of art from regional ingredients - precise, surprising, full of depth. Sophia Jehle complements them with wines that turn every course into an experience.
Fine dining in a class of its own, based on the finest ingredients. Head chef Dominik Utassy knows his craft and sets creative milestones, while his wife Eva recommends the right wines to go with them.
1 room, 5 tables, 23 courses - and Bernhard Zimmerl at the center of the action. Cooked live, staged course by course. An intense, personal dining experience that pushes culinary boundaries.
The kitchen and cellar are impressive! Great wine and champagne list, creative cuisine and a host who loves local food without dogma. Ingredients from a small radius, preferably from the "Donaugartl".
For years, it has been at the top when it comes to wine, and the food is in the same league. Head chef Michael Gubik stands for a creative, product-focused line of cuisine. Multi-course menus. Or simply perfect chili liver cheese.
Florian Wörgötter offers a bold, elaborate fine dining menu. The pre-rigor salmon, for example, comes as sashimi with mandarin and melon. The wine list also offers exciting options.
The stylish Severin*s is beautiful everywhere - especially in the restaurant. The kitchen serves excellent dishes - from salmon trout with lobster jus to pink roasted veal loin.
At the city limits above the fog line, Manuel Grabner's cooking is borderline brilliant. Fine dining at its own level, but with room for classics too. And you can also be sure of that: Wine excellence.
The concept of focusing on the culinary triad of Austria, Spain and Portugal was a complete success. Michael Müller delights diners with exceptional cuisine and top wines in Linz's living room.
This cozy parlor in the Ifen Hotel combines Austrian specialties with Sascha Kemmerer's cosmopolitan cuisine in the best possible way. Excellent soups, goulash, local fish and desserts!
This organic hotel manages to be an authentic, local and yet very modern place at the same time. The agriculture on the doorstep sets the pace for the culinary delights, which are always surprising.
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.
Much has already been reported about "nose to tail". Thomas Hofer lives the idea of processing everything like hardly any other top chef. What's more, his home-baked bread is considered one of the best.
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!