"Vegetarian Options" Restaurants in Upper Austria
The concept of focusing on the culinary triad of Austria, Spain and Portugal was a complete success. Michael Müller delights diners with exceptional cuisine and top wines in Linz's living room.
Doris and Christoph Forthuber have moved a few kilometers away and now run the former Maria zum Guten Rat restaurant with their usual professionalism. High-end cuisine with a strong regional focus.
Exceptional, endearing, outside the norm. At Muto, connoisseurs can expect the unexpected at the highest culinary level. Simply let yourself go and enjoy creative masterpieces and wines.
For those who aren’t very familiar with the area around Linz—Leonding isn’t just somewhere in Upper Austria, but right on the city limits of the state capital and only a few minutes away from the main train station. The “Bergdiele” there is considered a hotspot for operators. Now, two self-proclaimed “Mühlviertel boys” have taken over the visually rather unassuming restaurant as its new “dealer”—note the pun on “Diele.” Florian Gintenreiter made a name for himself in the region at the “Rahofer” in Kronstorf and, most recently, at the “Rosso” in Linz. David Roither has also worked at all sorts of top-tier establishments. The result presents a dilemma: with many menus, you’re not quite sure what to order. Here, you’re not sure what to leave out. The best solution, then, is the six-course “evening menu” for a delightful 95 euros. Aside from the flambéed pikeperch—which was probably too fresh and thus still a bit tough, likely due to the obvious rush of diners at Linz’s most exciting new spot—the dishes served here are distinctive and full of character. Cime di rapa is served with creamy egg yolk, ricotta, and wild garlic used sparingly; bergamot adds an extra dimension. Tender beef tongue is—no joke—glazed with a sweet-and-sour BBQ sauce, in which reduced cola plays a starring role, accompanied by whatever wild herbs the forest and meadows have to offer at the moment—stinging nettle, yarrow, etc. Unconventional and very good: turbot, pork crackling lard, smoked yogurt, bergamot once again, and—goulash. Noteworthy: the carefully curated wine list and its human counterpart, Josef Hurmer—it’s rare to have bottles recommended with such passion.
The former Donauwirtinnen are now called Gretzl. The kitchen team has remained the same, as has the philosophy and the claim to bring the best regional organic food into the modern age through craftsmanship.
It's simply cool here - the trendy dishes caress the soul of connoisseurs. The pizza is creatively delicious, the dal is pleasantly spicy and the veal tongue is casually served with mushrooms. Good drinks menu.
Asian cuisine the way Europeans love it. From Korean bulgogi and the deliciously spicy Thai soup tom yam gung to Japanese gyoza and sushi, the culinary journey leaves nothing to be desired.
There was a change of ownership last year. Lovers of Indian cuisine need not be sad. Specialties from the tandoori oven are still available. The wine list has also been retained.
A favorite of many Innviertel locals, because coziness is the trump card here. Guests with an affinity for beer are also well catered for, as the range on offer is more than just pleasant. This also applies to regional delicacies.
Directly in front of the house is the wonderful guest garden, in the immediate vicinity of Lake Hallstatt. Connoisseurs rightly conclude that a roasted char fillet tastes best under the imperial oak.
From down-to-earth classics such as paprika chicken with homemade dumplings to trendy dishes such as chicken cheese burgers, you'll find everything your heart desires. The breakfast buffet is a hit.
No can do for Michaela Prem and her husband Kilian Angermeyer. In just a few years, the couple have made Das Attersee a favorite among gourmets, day trippers and party people.
The focus is on steaks; meat lovers can order various cuts. Vegetarians are also very welcome and feel at home thanks to the many vegetable dishes. Great wines and beers.
Attention vegans: Probably 50 percent of the dishes are vegan or at least vegetarian. This is almost unique in Upper Austria. There is also plenty for meat lovers.