"Waterside" Restaurants in Austria
Lukas Nagl makes his mark on Austria with unmistakable fish cuisine. Copying? Impossible. Sommelier Katharina Gnigler is also considered a luminary, her drink recommendations (with and without alcohol) are unique.
Hubert Wallner has developed a style that combines the lightness of southern (fish) cuisine and Alpine flavors to perfection. Excellent wine accompaniment with the courage to take on a challenge.
One ois please! Philip Rachinger proves why he is one of Austria's best chefs in his chic restaurant right on the romantic Mühl river. Top craftsmanship, great ideas, usually perfectly executed.
A top address in the Vienna Woods: idyllic outside by the pond, romantic barn ambience inside. Excellent quality, especially in the game cuisine. A legend: the superbly stocked wine cellar.
Richard Hessl has long excelled with consistency. He sources most of his food locally. He uses it to conjure up lively dishes with a Mediterranean touch. 700 wines are stored in the cellar.
Vegetables, lettuce and 200 herbs from the garden, the quality of our own fish and the char caviar guarantee a refined cuisine with ever new ideas. Excellent wine accompaniment!
The historic parlors (the Krone dates back to 1741!) provide the perfect setting for exquisitely prepared delicacies from oysters to Chateaubriand. Sensational wine cellar with 1500 items.
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.
Three decades of family tradition with a good view. Here at the Haslauerhof we cook regionally, think seasonally and serve with a view of the Danube. Meat, fish, vegetarian - everything is top!
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 renovated restaurant is modern and flooded with light. Freshly caught fish or game dishes (venison, pheasant or wild boar) are seasoned with herbs from our own garden.
Stately, stately and, thanks to Thomas Höfler, of the highest culinary standard. One day is never enough to explore the surroundings and the menu in detail. A pearl on the lake.
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 cheerful and colorful design continues from the tableware to the dishes. Light summer cuisine alternates with Carinthian classics, which chef Richard Hessl interprets in new and creative ways.
Much has already been reported about "nose to tail". Thomas Hofer lives the idea of processing everything like hardly any other top chef. What's more, his home-baked bread is considered one of the best.
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.
Yes, the Mediterranean gull breeds on the lake. It not only gives the restaurant its name, but also serves as a symbol of Mediterranean influences. Vermouth mousse or trout and basil roll are proof of this.
Classic gourmet cuisine with an international touch is served in the newly designed and stylish restaurant area. A delicious example is the beef trio (carpaccio, teriyaki and tartare).
One of the most beautiful places in the city. Beuschel, schnitzel and co. come from the same kitchen as the dishes in the three-star restaurant above. Excellent cheese selection, freshly baked pastries, great terrace.
Indulgence means Mediterranean pampering - and Carinthian specialties. You can sip oysters with excellent champagne. The breathtaking lake view from the terrace comes free of charge.