"Good Room Acoustics" Restaurants in Styria
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.
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.
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.
An institution in Graz that stands out for its consistently top quality - not only in the pub cuisine with boiled beef or schnitzel, but also with modern, creative dishes such as the fine ceviche.
Southern Styrian flair with lots of wood, glass and a dream view. The menu offers a wide range: Styrian tapas, fried chicken, Blunzen spring rolls and monkfish with parmesan soufflé. Top wine cellar.
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!
At the Kunsthotel, Peter Troißinger Jr. delights guests with a wealth of ideas for his home-style, finely balanced cuisine with a Mediterranean twist. His sister Anna takes care of the good wine accompaniment.
Nina Edler-Reisinger - the daughter of the house - knows how to combine restaurant cuisine and casual dining. Austrian classics are refined with good ideas. For example: spinach dumplings with Parmesan espuma.
New name - and a modern hotel is added to the establishment. The kitchen creates dishes with a clear and pure taste, such as baked black salsify with hazelnut, bacon, egg yolk and risotto.
Daniel Rauter serves down-to-earth cuisine with creative touches. One example is the potato dumplings with green spelt and hay broth. Extensive wine list, with a focus on winemaker Hannes Sabathi.
As a winemaker, Wolfgang Maitz provides perfect wines to accompany classic dishes such as fried chicken or creamy Arctic char. Pasta, risotto and flamed maron cream are also of the finest quality.
The farmhouse and the attached glass cube form an atmospheric symbiosis. Max Leodolter prepares new interpretations of beef cuisine around his free-range Aberdeen Angus steers.
Nestled in a pretty village, you sit in a historic parlor. Austrian classics are served with fine craftsmanship. Get creative with pike-perch with black pudding and pork popcorn.
Rainer Kaufmann has a good feel for regional cuisine with modern ideas. He combines the pike-perch fillet with paprika gnocchi, Chioggia turnip and Asmonte espuma. The home-cured steaks are also top-notch.
David Fasching offers a fine "Waldheimat" tradition with creative regional cuisine. The well-stocked wine cellar is the ideal accompaniment to venison dishes, porcini mushroom pasta and blackberry cakes.
Experience the vineyards up close: The traditional hotel promises pampering moments with a spa, regional cuisine, excellent wines and sweet and savory temptations from the in-house café.
Fabian Palz takes great pleasure in innovative regional cuisine; he also likes to incorporate southern elements. A delicious example is the sea bass with curd ravioli and prawn and mussel stock.
In the secluded Gaalgraben, dedicated tavern cuisine with a Mediterranean twist is served. The large strudel plate has already achieved legendary status here. The wine culture is also a delight.
Traditional country house cuisine is refined with good ideas, and a five-course gourmet journey is also available if ordered in advance. The restaurant also serves its own wines from the vineyard in front of the house.
The best regional products, masterful craftsmanship and creative variety are the ingredients of Jan Aigner's upscale cuisine. The truffle menu in November is exciting. Perfectly matched wines.