"Sunday Opening" Restaurants in Salzburg
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.
The historic inn offers a unique culinary experience. The kitchen serves creative alpine cuisine made from the best regional ingredients, such as chamois sausage with truffle and alpine butter lard.
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.
Under the iconic glass dome with a view of Salzburg, you can dine on delicious dishes from the kitchen of chef Simon Wagner. He cooks imaginatively, with precise craftsmanship and excellent products. Exclusive menus.
Alpine cuisine at a very high level. Not only do the first-class products come from the Lungau mountains, but also many an inspiration. Josef Steffner's cuisine is 100% Lungau, 100% authentic.
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.
The cuisine of chef Michiel Vandenberg and his team combines Salzburg down-to-earthness with international sophistication. Alpine meets sea, every dish tells a story.
The culinary offering is a symphony of regional, authentic Austrian cuisine with international accents and a focus on the Salzkammergut region. The location and wine list are breathtaking.
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.
Knowing where it comes from is the maxim of head chef Florian Huber. The Lammertal and the Tennengau not only provide him with ancient cooking techniques, but also almost all the products for his creative cuisine.
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 Rosewood’s lakeside terrace is – alongside the Schloss Restaurant – the place to be for a relaxing meal. On the menu: a selection of freshwater and seafood dishes, plus Atterox, schnitzel or chestnut gnocchi.
Wonderful views of the lake and Hermann Poll's cuisine, which is based on the classics but with a modern twist. Plus charming wine advice that signals to you: I want to stay here.
The Brüggler family and the Erbhof are a fine combination. Father Josef and daughter Sonja cook classic, traditional, creative and delicious dishes. From beef tongue to the best fish dishes - very good.
The restaurant's cuisine is inspired by the elements of willow, water, earth, fire and nectar. It is cooked with an unmistakable signature, using the best of the surroundings and the global world of flavors.
The ambience: urban with power and brickwork, the cuisine is regional, Austrian, always well and creatively prepared. The products come from the restaurant's own organic farm or from the region.
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.
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.
Emanuel Weyringer's cuisine is a journey to the flavors of the world. Many Asian spices, the best craftsmanship and fine ideas make it a culinary experience. His classic: spicy fried mussels.