"Child friendly" Restaurants in Salzburg
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.
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 name stands for the lake, the water around the estate. The fact that you can eat very good Japanese food here is thanks to sushi masters, but also to the creativity of the owners. Far Eastern, delicious and good.
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.
Gourmet restaurant, but casual. Fine dining, food sharing, a touch of Asia - that's all part of the program: a regional menu from the mountains shows what can be prepared from beets and turnips.
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.
Cooking is art, says Stefan Fischer, and transforms his dishes into edible works of art with lots of flavor. There is always an idea behind his dishes that combines the familiar with the unknown.
At the Chef's Table in the heart of the kitchen, you can experience culinary art at the highest level in a special ambience. The carefully compiled menu with top-quality products demonstrates creativity.
Chef Raphael Lauer's cuisine is an interplay of local ties and cosmopolitanism. The focus is on the original, with some surprising dishes. Taste that connects.
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.
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.
Here, the eye and palate go on a journey of discovery. The view of the mountain panorama is magnificent, the cuisine celebrates alpine cuisine and traditions reinterpreted - such as Lungau venison with millet.
Regional partners bring the best ingredients. From the kitchen come local delicacies, but also Italian temptations such as fine truffle pasta. Game from Grossarl also plays an important role.
No menu, a 500-year-old Rauchkuchl, a young successor. Tobias Bacher's natural alpine cuisine preserves much of his mother's heritage and adds something new - the special quality is fixed.
It's good when some things stay the way they are loved. The Winkler is such a place. You come here to enjoy the grilled pike-perch, the house mussels and more. The pancakes are a must!
Attention to detail, local ingredients and creative implementation make the hotel's gourmet cuisine an experience. Head chef Stefan Seifert likes local game, fish from the Adriatic, variety and tradition.
The new is combined with the tried and tested, the old tiled stove is reminiscent of the roots, the food is contemporary. And so classics meet a "Taste of Asia", the farmers' autumn meets a fine selection of steaks.
With a magnificent view of Salzburg, the restaurant offers a wide range of culinary delights in a relaxed atmosphere. The kitchen serves classic dishes as well as veal heart in lemon cream or a venison curry. Fine snack menu.
Passion, originality and always off the beaten track. Tapas-style dishes come out of the kitchen in LUKE's living room, where Blunz'n-Dim-Sum meets Gnocchi Nero and beet tartare.