"Contemporary Cuisine" Restaurants in Salzburg
With his extraordinary dishes from nature, Vitus Winkler tells a story of flavours, his homeland and his great creativity. Alpine cuisine that can hardly be bettered anywhere else.
Those who stop off at Puradies take a journey through the mountains and seasons. "Genial regional", "Mediterranean love" or "Hand-picked" are the three signposts, sorry: food themes.
Emanuel Weyringer has stood for cosmopolitan, artfully composed and flavourful cuisine for many years. From the famous fried mussels to the fantastic Salzburger-Nockerl (famous light and airy pudding) – an experience.
Christoph Reinhartshuber is in the kitchen, combining regional ingredients with creative cuisine. On the plates, for example, fregola sarda meets beef and organic blintzes meet passionfruit.
From the all-time favourites - prawns! - to the prelude and postlude, the menu is a treasure trove of specials. Silken tofu meets eggplant, monkfish meets deep-fried pork belly. A very good brunch.
"Now is always the best time for regionality and seasonality," says Executive Chef Hermann Gstrein. He cooks authentic menus with creative ideas at the highest level. A house with a passion for wine!
At F&F, the interplay of Alpine cuisine with Asian influences is already a tradition. Michiel van den Berg creates memorable taste experiences for the restaurant, wine cellar and bar.
Stefan Fischer's newly designed Atelier by Innovation Cooking combines gastronomic art with art. His kitchen concept plays with unusual ingredients and transcends gastronomic boundaries.
Regionality and fine dining are the order of the day here! Guests are spoilt with exceptional Alpine cuisine in a stylish ambience. In the heart of the Lungau mountains you will discover a goldmine of flavours.
Head chef Michael Schnell likes Alpine and Mediterranean dishes to match the mountain and lake views. Regional dishes (Pinzgau cheese, char) stand side by side with gnocchi. Decelerating terrace "See la vie"!
Fierily prepared on the grill, freshly sliced at the table; the best of Angus beef is the star of patron Aldo Zanatta's kitchen for two days every week. Mediterranean-Italian dishes are also on the menu.
The setting for the special gourmet cuisine is design and mountains. The very best from the region is served on the plates - from tuber cistus to foam rolls - creatively staged at five "places of pleasure".
The product is the star and the quality of the preparation is excellent: this applies to the regional delicacies as well as the extravagant delicacies and ingredients from around the world. Great wine selection.
The gastronomic world in the magazine is diverse and full of flavour. In search of the best of the gastronomic world, Raimund Katterbauer offers everything from bistro cuisine ("kung-fu roast beef") to wine.
The creative mind behind the kitchen magic at the Verwöhnhotel Bismarck is head chef Gerald Wigele. His "vital cuisine" focuses primarily on ingredients from the region - from Tauern game to local cheese.
The casual dining restaurant at the foot of the Schmittenhöhe combines regional cuisine with modern accents. Florian Zillner's signature cuisine is original, ingredient-loving, refined and delicious.
"Enjoyment with attitude by Aaron Priewasser" is the motto - and you can taste it. He brings creatively refreshing cuisine to the Celtic city and lots of excitement with a new menu every month. A great brunch!
Of course there is also chicken. But there is also an eclectic variety of dishes from all over the world. Sushi platter meets spicy ribs or a Thai Angus beef curry with sturgeon caviar. Try it!
Austrian flavors are served in a venerable setting and skilfully combined with Mediterranean lightness. Brunch, lunch, after-work: at Peter, you can enjoy yourself at any time of day.
There is only one maxim: it has to be good! Lukas Hagenhofer gives the new kitchen in his Ueberfuhr a facelift with fresh traditions such as "Roasted Oxnmark" or sheep's cheese Pannacotta.