"Sunday Opening" 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.
Chic flair in the middle of the Almenland Nature Park. Nature, local produce and sustainability are the inspiration. The sweet finale is created by former world confectionery champion Eveline Wild.
After working in top gastronomy, Markus Sattler combines top-quality regional cuisine with elements of Nordic cuisine. The products are sourced locally. Top own wines!
Christoph Mandl's cuisine has a Francophile orientation, as evidenced by the refined sauces. A great deal of space is also devoted to depicting the region. The result is harmonious courses with depth.
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.
Florian Wörgötter offers a bold, elaborate fine dining menu. The pre-rigor salmon, for example, comes as sashimi with mandarin and melon. The wine list also offers exciting options.
Sustainable, local produce is used to create sophisticated classics in natural cuisine. Fresh herbs come from the hotel's own garden, the wines from the hotel's own vineyard in southern Styria.
Vineyards all around, country house with style inside - southern Styria at its best. Joachim Gradwohl's cuisine easily keeps up. Straightforward courses with love and complexity are convincing.
Alexander Stöhr serves upscale regional cuisine with Mediterranean excursions in a pretty Renaissance castle. He grows old varieties of fruit, vegetables, berries and herbs in the "edible castle garden".
The cozy dining room with wall paneling does not give it away, but Manuel Liepert stands for modern cuisine with plenty of surprises. The wine cellar is run with passion.
The cuisine favors seasonal, regional products and plays with a distinct variety of flavors, whether fish, beef, lamb or game. The multi-course business lunch is also a highlight.
Stefan Haas describes his sophisticated cuisine as innovative, pure and simple; he only uses two flavor components per dish wherever possible. His wife Juliane provides charming wine pairings.
Stefan Eder has developed regioglobal cuisine that combines international and regional ingredients. It is based on regional products such as Alpine oxen and lamb. Eder's Omas Beuschelsuppe remains very traditional.
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.
In the small vaulted restaurant, you can feast with a clear conscience, and in an unusual way: sustainably caught fish and organic meat are used to create creative dishes in an international style.
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.
Norbert Thaller looks for the real thing - in local products and dishes. His vision is to reinterpret down-to-earth dishes from the region. And he succeeds brilliantly.
Walter Triebl's restaurant cuisine is based on the very best ingredients, which he brings to the plate in innovative ways. What's more, there are great fine dining menus four evenings a week. The wine list has a lot to offer.
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.
The steak institution's flagship restaurant in the beautiful old building with its fantastic courtyard garden not only grills classics - the signature cuts of the house are also waiting to be tried.