The restaurants with the best goose in Styria
Harald Irka not only demonstrates great craftsmanship, he also has a keen sense for surprising combinations. The Wirtshaus am Pfarrhof is new. Excellent wine accompaniment!
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.
The Rauchs interpret Styria in a regional and cosmopolitan way. The dishes range from wedding soup to potato and gram dumplings to their own free-range pork cooked over a charcoal grill.
Immerse yourself in a special experience. The kitchen places great value on the best regional produce, much of which is home-grown. The veal brisket is a top choice, and the tender steak goes well with a puntarelle and chervil root salad.
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.
Southern Styrian flair with lots of wood, glass and a dream view. The menu offers a wide range: Styrian tapas, fried chicken, Blunzen spring rolls and monkfish with parmesan soufflé. Top wine cellar.
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.
Nestled in a pretty village, you sit in a historic parlor. Austrian classics are served with fine craftsmanship. Get creative with pike-perch with black pudding and pork popcorn.
The cozy inn attracts guests with Styrian specialties such as crispy fried chicken or trout. Seasonal dishes with wild garlic, asparagus, pumpkin or the popular game week are on the menu.
A family business with a heart that focuses on tradition, but also brings creativity on board. Morel soup and truffle pasta are successful. Another highlight is the walk-in wine cabinet.
Austrian cuisine with a nod to international flavors brings a lot of pep. One example is the Styrian fillet steak with whiskey demi-glace and truffled potato gratin. Dedicated wine list.
Hans Wöls grows fresh herbs and vegetables in his own garden. Game, sheep and beef also play an important role in Hochsteiermark. This results in a down-to-earth, refined cuisine.
Chicken (fried chicken) and pork dishes (roast pork, Wiener schnitzel, cordon bleu) are the hits, as is the goose in the fall. Dedicated wine cellar, including some French wines.
Hans Windisch is the soul of the house with his cordial manner. He has a perfect command of meaty dishes (veal patties, tender steaks). The themed buffets, such as the lobster specialties, are a hit.
For many years, this has been a traditional bank for good quality pub food in the heart of the city. The seasonal dishes in particular, from goose to mushrooms, are convincing across the board.