The Best 10 Mid-Range priced Restaurants in Salzburg
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.
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.
The Wirtshaus is the down-to-earth foundation with traditional Salzburg and Austrian dishes as well as classics of local cuisine. The atmosphere is uncomplicated, warm and cozy.
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.
If you are looking for good food in the center of Schwarzach im Pongau, you will find all kinds of pubs, bars and snack bars. The supply situation is no different in other nearby communities down in the valley. The only chance - a few bends up to picturesque St. Veit with its magnificent market square, grocery store, various refreshment stops and a quasi-new old inn. Vitus Winkler, widely known for his gourmet restaurant "Kräuterreich", built his outwardly modern hotel around a restaurant that his grandmother had opened in 1928 as part of a café and guesthouse. For a long time, the historic Zirbenstube was used to cater for hotel guests, and Winkler served his menus in the conservatory. The relocation of the "Kräuterreich" to a new area prompted the historic parlor and the reconstructed black parlor with its extravagant coal-black furniture to be declared a "tavern". With a partly "normal" offer. So you can stop here for beef soup, mushroom goulash (from Flachgau organic mushrooms) or cordon bleu (from Fritztal free-range pork) as well as for something more elaborate. Even the place setting is striking: Herb spread, often a pale convenience spread, is a deep green delicacy here. Calf's liver parfait comes with port wine cherries, cocoa earth, meadowsweet and buttermilk-herb emulsion. The "Alpine Bouillabaisse" is a powerful, paprika-infused broth with plenty of salmon trout, Alpine prawns and fennel pockets. Original: an interpretation of the club sandwich with beet focaccia, lots of herbs and pastrami, of course. And a must, if available: Cranberry dumplings.
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.
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 finest, timeless regional classics are served in a historic setting. The star of the ingredients is the Weitmoser beef, which comes in many forms. All staged by Stefan Viehauser.
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.
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.
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.
Authentic flavors from the valley, game from our own hunting grounds and lots of herbs meet attention to detail and a passion for good taste. Simply good cuisine. Also multi-course chef's menus.
"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.
The name is a tribute to history - the cuisine an invitation to taste the region and the homeland. Austrian classics at their best, rethought: for example baked "Brettl" or venison.
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 culinary treasures presented by Roman Mailänder and chef Alexander Rettenbacher come from the region and the world. Tradition meets the new. A new menu every month!
Charming inn in a quiet location with mountain views. Regional and seasonal products are served. Fish from our own pond and local game set the tone. Great wine list with all kinds of rarities.
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!