"Dogs allowed" Restaurants in Salzburg
Andreas Kaiblinger's classic cuisine made from excellent products is a fixed star in Salzburg's gourmet sky. He plays with Asian and Mediterranean flavors, with fine vegetables playing a leading role.
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.
The two chefs have arrived at the new restaurant. No fixed menu, a surprise menu (four to seven courses) and an informal atmosphere are the ingredients for the versatile kitchen concept.
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.
Lizzy and Jakob Aigner are the right place for anyone looking for a delicious Mediterranean break. The menu changes according to the seasons, the classics for regular guests remain, and everyone is happy.
"And the winner is": The outdoor lounge in summer. BBQ at the highest level, mix & match in a class of its own, cool drinks, lemonades, delicious ice cream and all in all, pure summer feeling.
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 idea behind the bistrot is uncomplicated, unusual and unconventional. Regional and seasonal products are used to conjure up excellent international specialties. Saturday and Sunday brunch!
Hospitality has been served here for more than 1200 years, and by Veronika Kirchmair and Claus Haslauer for three decades. The best fine dining is combined with tradition, wine culture with lifestyle.
The restaurant has been in existence since 1402 and for many years has been a place where the best beef dishes are served in copper pots. This is accompanied by traditional dishes with a modern twist.
Hellfried Bacher and the Buberlgut are a perfect match. Warm hospitality paired with exceptionally good cuisine and wines. The lunch menus are highly recommended, the fish is very good.
In the heart of the old town, you can eat very good fish and seafood here. Meat tigers and pasta lovers are also catered for. A southern hotspot with quality not only during the festival season.
For many years, Gerhard Pongratz has stood for classic dishes, favorite dishes of regular guests and the lightness of Mediterranean influences. Buttery-tender fried chicken with potato salad or pike-perch.
Tobias Brandstätter is a master of fine restaurant cuisine at a high level. The menu also includes seasonal dishes, and many regulars love the fried chicken with clarified butter or the veal goulash.
Anyone looking for this legendary restaurant under its old name, “Riedenburg,” will find this message on Google: “Permanently closed.” This is true in the sense that the new owners view their venture as a fresh start and had already established their brand elsewhere. Under the name “Merkel und Merkel,” Ramona and Alexander Merkel had been running the restaurant at the “Gwandhaus” since 2023, nestled amid the traditional folk costume world of “Gössl.” At the end of 2024, Mark Mateschitz acquired the historic complex on the outskirts of Salzburg. By mid-2025, it became clear that the lease was expiring. A fortunate coincidence—the “Riedenburg” was once again vacant. Ramona Merkel was already familiar with the establishment from the early 2000s, when she worked there as part of Richard Brunnauer’s team. And—the new location reflects the value of its proximity to downtown. “Walk-ins” now often take a back seat to regulars. This is due to the restaurant’s tried-and-true style—home-style cooking, but not old-fashioned. Refined, yet always down-to-earth. A fresh pairing: Marinated lake char with sour cream mousse, cucumber, dill, and char caviar. The rich kohlrabi cream soup is served with marinated tuna and toasted sesame seeds. The same fish is used to give the traditional vitello tonnato a modern twist. A perfectly seared slice of sea bass rests on Fregola Sarda in a white tomato broth. And for those craving classics—of which there are many in Salzburg—schnitzel or Tafelspitz are staples on the menu. You don’t have to work your way through the wine list from right to left—the majority of the bottles from Austria, Italy, and France remain in the budget-friendly range. Priceless—the long-time restaurant manager Marina Breitwieser, who fortunately moved here with the restaurant.
Versatile gourmet hotspot in the historic Mönchsbergkaverne. The international cuisine draws on global influences from Italy to Asia. Also an impressive vinotheque, bar and delicatessen.
Classic-traditional, innovative-vegetarian? Herzl serves both. Many ingredients from the region and many classics - savory and sweet, such as the finest Wiener schnitzel or delicious Salzburger dumplings.
The place for a culinary journey through time to Viennese classics, outstanding grilled specialties and, of course, the famous tart. A must - at least for regulars - is the iconic "SalzBurger".
The best Levantine fusion cuisine is at home here. In addition to interpretations of Tel Aviv street food, there are vegan and vegetarian dishes, homemade sourdough bread and excellent brunches.
Culinary trends meet restaurant cuisine. Good taste is the most important ingredient in Lukas Hagenhofer's kitchen. Braised pastry with fregola sarda or a composed culinary journey? It's all good.