"Classic & Traditional Cuisine" Restaurants in Austria
What Juan Amador creates in the country's only three-star restaurant is a brilliant performance. The highest level in every dish, great new interpretations ("Ajoblanco" with oyster leaves).
Hannes Müller loves his producers, his herb garden and his guests - he is a stroke of luck for the region. His dishes are great, subtle and so elegant that you'll keep coming back for more.
Benjamin Parth is known for exclusive menus with French inspiration and straightforward execution. Gourmets can expect first-class products, world-class sauces and an outstanding selection of cheeses.
Everyone now cooks regionally and with ingredients from wild harvesting. Josef Floh has been doing this for ages - and it's exceptionally delicious. The more minimalist he prepares rarities from the field, the more fun the expert has.
Although the Wunderkammer no longer offers fine dining, the cuisine is great and the wine list exceptional. Probably one of the most beautiful and stylish venues on the Arlberg.
Home-smoked sturgeon and roast onion are no contradiction at Veronika and Uwe Machreich. The pub cuisine is as devoted as the evening "grand opera" - but always very relaxed.
Martin Sieberer brings the flavours of his traditional Austrian cuisine to life in the best possible way. A worthy stage for Sunday chicken, Schlutzkrapfen or venison from local forests.
The luxurious wine culture of the Hospiz Alm is known far and wide, but it is also worth a visit for the food. David Kurz skillfully cooks timeless classics and steaks to share in the elegant ambience.
The Stockerwirt has long been the best address in the Vienna Woods. With a superbly successful renovation - the ambience has been carefully embellished - and a sustained improvement in cuisine and wine. Chapeau!
Reliable address for fine cuisine, preferably in "sharing style" so as not to miss out on any of Roland Huber's ideas (caramelized butter!). Seafood such as oysters and mussels are almost always on the menu.
In his kitchen, Erwin Windhaber shows how to skillfully "push" classic dishes into the vivid. Pâté en croûte or poppy seed buns are accompanied by around 2000 wines, far beyond the Hirtzberger cosmos.
An experience - there's no other way to describe this restaurant. Where do you start? With the guest garden in the meadow, the brunch, the warmth, the wine expertise, the gourmet cuisine? Everything is an experience!
The gourmet restaurant is the hotel's gastronomic flagship. In keeping with its name, the eight-course menus feature delicacies ranging from guinea fowl to turbot. Incredible wine list!
You can immediately taste that Joachim Gradwohl has a background in high gastronomy. Today, he conjures up inspired regional dishes in the pretty little inn with a view of the vineyard. Large Styrian wine portfolio.
Maria and Josef Steffner live their passion for the very best cuisine. The ingredients come from the forests, mountains and local producers. Signature dishes based around the Lungau "Eachtling".
<p>Herzlich Willkommen in Gründlers Genießerhotel, der ersten Adresse für leiblichen Genuss mit gehobener Kulinarik, bodenständigen Gaumenfreuden und herrlichen Wohlfühlnächten in einer der schönsten Regionen Tirols, dem Achensee. Ist das nicht Grund genug? In unserem Kulinarikhotel Alpin haben Sie die Wahl zwischen bodenständigem Genießerwirtshaus oder gehobener Gourmetküche!</p> <p>Sommer wie Winter erleben Sie einen ganz besonderen Urlaub mit charmanter Tiroler Gastfreundschaft in einer großartigen Berg- und Wasserwelt. Kulinarik und Natur, das ist eine wunderbare Kombination für gelungene Ferien…</p> <p>Im Lexikon für Feinschmecker ist’s nachzuschlagen, unsere köstlichen Gerichte bewirken ein wahres Feuerwerk an sinnlicher Inspiration! Im Gourmetstüberl verwöhnen wir Sie aus unserer Haubenküche mit Kreativität und geschmacklicher Eleganz, die Menüs sind aufwändig kreiert dazu edle Weine und kompetenter Service – auch die anspruchsvollsten Genießer kommen hier auf Ihre Kosten…</p> <p>Es muss nicht immer das Höchste sein, wer’s lieber bodenständig mag ist im Genießerwirtshaus gut aufgehoben. Feine Gerichte mit regionalem Einfluss, zubereitet mit vorwiegend heimischen Produkten so auch Wild aus der Karwendelregion oder edlen Fisch aus den glasklaren Gewässern kommen auf den Teller. Veredelt wird Ihr Aufenthalt im 4-Sterne-Kulinarikhotel Alpin mit einem fürstlichen Frühstücksbuffet… Die Bewegung an der frischen Luft macht natürlich auch Appetit und da kommen wir wieder ins Spiel – bestens vorbereitet sorgen wir uns um Ihr Wohlbefinden aber zuvor entspannen Sie noch im Saunabereich »Alpinaria«…</p> <p>Wir freuen uns sehr, Ihre Gastgeber sein zu dürfen, <br /><em>Ihre Familie Gründler und Mitarbeiter</em></p>
Haute cuisine meets down-to-earth: Dominic Baumann skillfully combines both lines in the restaurant of the noble resort - accompanied by the Lucian family's wine treasures (over 4000 items). Wonderful!
In the Poststube, Thomas Strasser impresses with his way of combining Alpine cuisine with international cuisine. The seating is dignified and the menus are accompanied by a diverse wine selection.
You can rely on the gastronomic delights at the Stanglwirt. The predominantly Austrian menu offers something for everyone - from meat and fish to plant-based dishes, and everything is made with ingredients from the region.
Gerhard Fuchs is shaping a new Styrian cuisine. Bratl, oven-baked liver and grammel dumplings are classics done to perfection. His Pata Negra pork from Leutschach with cheese noodles exudes international flair.