The Best Restaurants in Salzburg
100 points for this exceptional restaurant! The restaurant: beautiful and unusual, the culinary art of Executive Chef Martin Klein and his team even better, the guest chef principle unrivaled. Exceptional.
The cool ambience of the former bell foundry is the stage for Andreas Senn's cosmopolitan cuisine. His menu revolves around the five senses of taste. Enjoy ox marrow, spinach dumplings and miso, for example.
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.
Andreas Kaiblinger's classic cuisine made from excellent products is a fixed star in Salzburg's gourmet sky. He plays with Asian and Mediterranean flavors, with fine vegetables playing a leading role.
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 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.
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.
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.
With a view of the Salzach, an authentic, elegant atmosphere meets the finest Austrian cuisine with regional ingredients, international accents and attention to detail. Culinary craftsmanship at its finest!
"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.
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 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!
Hospitality has been served here for more than 1200 years, and by Veronika Kirchmair and Claus Haslauer for three decades. The best fine dining is combined with tradition, wine culture with lifestyle.
The restaurant has been in existence since 1402 and for many years has been a place where the best beef dishes are served in copper pots. This is accompanied by traditional dishes with a modern twist.
Hellfried Bacher and the Buberlgut are a perfect match. Warm hospitality paired with exceptionally good cuisine and wines. The lunch menus are highly recommended, the fish is very good.
In the heart of the old town, you can eat very good fish and seafood here. Meat tigers and pasta lovers are also catered for. A southern hotspot with quality not only during the festival season.
For many years, Gerhard Pongratz has stood for classic dishes, favorite dishes of regular guests and the lightness of Mediterranean influences. Buttery-tender fried chicken with potato salad or pike-perch.
Tobias Brandstätter is a master of fine restaurant cuisine at a high level. The menu also includes seasonal dishes, and many regulars love the fried chicken with clarified butter or the veal goulash.
New culinary delights at the Riedenburg: Ramona and Alexander Merkel have been cooking Austrian, light cuisine here since February. Lots of fresh culinary ideas, only the very best ingredients, many of them regional.
With a magnificent view of Salzburg, the restaurant offers a wide range of culinary delights in a relaxed atmosphere. The kitchen serves classic dishes as well as veal heart in lemon cream or a venison curry. Fine snack menu.