Best Street Food Restaurants in Linz
If you say Leberkas, you have to add Pepi. The shop is considered an authority on Leberkäse and a gastronomic landmark of Linz. The juicy 24-hour snack is now available in seven branches. The variety is enormous - from classic to horse to turkey liver cheese.
Carmelo Surace started out more than 20 years ago with an Italian delicatessen and ice cream parlour. Today, it is impossible to imagine Linz without the Calabrian-born chef and his team, who bring the Italian way of life to the steel city. Pizza, pasta and fresh fish are his specialities.
In Japan, ramen, the hot noodle soup, is eaten at any time of day. You can also do this in the hip ramen bar in Linz. At Tan-Tan-Men or Yuzu-Ramen, for example. Very fine starters such as the classic gyoza, but the chicken "karaage" is also good.
Sigi Goufas is a Linz institution, and without him the local street food scene would look pale. The jack-of-all-trades whirls around everywhere and organises one event after another. The home base in Herrenstraße with the best fries is one of the trendiest places.
50 years ago, the people of Linz travelled to the Mühlviertel to Gasthof Mitten in der Welt because they had the best ribs there. 40 years later, the family recipe was adapted for Linz. Since then, tasty ribs have been delighting diners in a modern ambience that will have you licking your fingers.
If you say Leberkas, you have to add Pepi. The shop is considered an authority on Leberkäse and a gastronomic landmark of Linz. The juicy 24-hour snack is now available in seven branches. The variety is enormous - from classic to horse to turkey liver cheese.
The concept of my Indigo is one of a wellbeing lifestyle full of energy and joie de vivre. Healthy, colourful and sustainable is everything that has been on offer here for many years. Regulars love the delicious bowls of all kinds and the natural super boosters on top.
The concept of my Indigo is one of a wellbeing lifestyle full of energy and joie de vivre. Healthy, colourful and sustainable is everything that has been on offer here for many years. Regulars love the delicious bowls of all kinds and the natural super boosters on top.
The "unpronounceable" rolls have been causing a sensation as a Viennese snack since 1902. The best proof: the 26 varieties can be blindly recognised at meetings. The special spreading style with a fork and indispensable versions such as chicken liver, egg with egg or bacon with egg make this possible.
Station183 is one of the newer burger restaurants in Linz, but has been a firm favourite with connoisseurs right from the start. This is partly due to the buns, which are made by a baker friend, but also because of the deliciously roasted meat. And then there are the fries - they're a real treat!
A thoroughly unusual sausage stand of the new generation. The architecture resembles an obelisk and offers not only Käsekrainer, Leberkäse and Bosna, but also salads and yoghurt from the farmer - or a sandwich with raw ham and rocket.
Rumour has it that there are some fine people who treat themselves to a hearty Irish burger with 140 grams of meat and caramelised onions for lunch. And because everything tastes so unbelievably good, they continue in the evening with a spicy dynamite burger that really gets the endorphins flowing.
More than a decade ago, some meat eaters still had to smile about the restaurant. Today, some of them have already switched over and rave about the vegan dishes, which outshine many meat dishes in flavour. "Chiiesy with chips" is a must-try.
Street food with ecological standards. The team packs the food in reusable boxes in an exemplary manner in case you want to take it with you. Some of the fusion cuisine has to be savoured straight away, it is so delicious. For example, burgers with grilled chicken and mushrooms.
Beef from Austria, fresh (never frozen) minced meat, the buns with butter from the bakery, the sauces from our own workshop. These are the ingredients from which the burgers are made. The range is complemented by seasonal and vegetarian burgers, bowls, steaks and salads.
At first glance, the trendy restaurant could easily be in London or Berlin. Beautiful blue tiles, chic lamps and elegant design give the impression of a first-class kebab restaurant. And the kebab also plays in the top league in terms of flavour. Very good meat.
Summer rolls and Thailand go together like the tobacco factory and Linz. Ideally, you can draw on the full range of flavours at Aroy Thai. In addition to the stuffed rice sheets, other classics such as the spicy tom yam soup or the ingenious pad krapao will delight you. Also available in spicy!
Burgerista sets new standards when it comes to buns and patties. Whether fresh beef, grilled chicken fillet or vegetarian with mushrooms, connoisseurs are knocking on the door to burger heaven here. The "Doppeldecker" with fried egg or - for those who want it all - the "Skyscraper" are excellent.
Burgerista sets new standards when it comes to buns and patties. Whether fresh beef, grilled chicken fillet or vegetarian with mushrooms, connoisseurs are knocking on the door to burger heaven here. The "Doppeldecker" with fried egg or - for those who want it all - the "Skyscraper" are excellent.
Fresh, healthy and additive-free; the philosophy of Dean & David is based on this trio. The selection is colourful: salads, bowls, curries and wraps. The bowls taste great with falafel, teriyaki chicken or salmon and avocado. Mango with chicken is a popular combination for the curries.