"Good Room Acoustics" Restaurants in Austria
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 Obauers are a fixed star in the culinary firmament. Rudi's cuisine is inspired by passion, world flavors and the best local produce. Grandiose! Karl, Berthold and Geli Obauer are perfect hosts.
Each course is a precisely composed revelation of exciting product worlds, fine aromas and harmonious textures. Plus bread and cheese trolley. Great wine list. An exceptional overall experience.
For Gerhard Fuchs, perfect craftsmanship is the basic prerequisite for his formidable regional cuisine with a view beyond the horizon. The wine accompaniment is a pleasure for those who like to explore.
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.
Hannes Müller is one of the greats in Carinthia. His cuisine combines the best regional products with a creative twist. It is accompanied by top wines, sparkling teas, verjus and homemade kombucha.
Untouched by the renovation of Palais Coburg, Silvio Nickol holds his position as one of Austria's most decorated chefs. He calls his luxurious eight-course menu a "journey of pleasure". Legendary: the wine cellar.
Where culinary delights are staged and appeal to all the senses in equal measure: the cuisine is product-oriented, seasonal and cosmopolitan. Enjoyment at the highest level is celebrated in up to eight courses.
In addition to his main job as a vegetarian gourmet chef, head chef Paul Ivic is also an authority on plant-based food and sustainability. Menu of seven or nine courses, great wine list.
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!
The open kitchen in the modern restaurant serves a choice of five or seven courses - with extremely creative cooking from around the world. Exceptionally good service. And a very good wine selection.
Until now, Shiki was a brasserie in the front and fine dining in the back. Now the spatial separation has been abolished. You can now order either à la carte, sushi, sashimi or the large menu in all areas.
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.
In his small, elegantly furnished restaurant, Mike Johann celebrates a modern interpretation of regional cuisine with fine craftsmanship. The wine cellar has grown to around 900 items.
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".
Tradition, innovation with soft tones and skillful lightness come together at Gerhard Fuchs. Sample dishes include chicken soup with chanterelles or leg of lamb curry.
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 restaurant offers a vegetarian menu (and "0% accompaniment") as well as fine products, to which Sebastian Butzi adds his skillful touch: Black cod, truffles and crab in the finest dishes.
The view of the Wilder Kaiser puts the icing on the cake of the menus in the Kulinarium. In four to six courses, the cuisine shines with a creative wealth of detail and strong flavors. Good wine accompaniment!
Elegant interiors that match the classy food. "The Rossbarths" have developed into leading chefs in a short space of time and demonstrate deluxe craftsmanship. The wine list is refreshingly different.