"Outdoor Dining Area" 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).
There is hardly any other chef who has managed to leave such an exquisite mark on fish cuisine and represent the gastronomic Salzkammergut internationally. Lukas Nagl is one of the best!
Andreas Döllerer has become synonymous with "Alpine Cuisine". His gastronomic art and world of flavours are determined by local products and the mountains. They set the gastronomic tone right from the amuse-bouche.
Hubert Wallner's fine dining menu is of the highest standard and he always knows how to create new surprises. The wine cellar has an international format. Great view of the lake.
What chef Thomas Dorfer presents here is some of the best and most creative cuisine in the country. He continues the great tradition of the house in a very personal way. Monumental wine cellar.
Obauer and Werfen have been a brand in the gourmet world for decades. The brothers' outstanding cuisine - with the best ingredients from home and around the world - delivers relaxed enjoyment at the highest level.
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.
Silvio Nickol stands for fine dining without limits. He mostly uses seasonal products and draws on the whole world when it comes to preparation and combinations. Legendary wine cellar!
You could pull out one pleasure arrow after another from the quiver of superlatives and always hit the mark. Because what Philip Rachinger achieves here can only be described with superlatives: Ois.
Culinary perfection in its purest form. In several acts (up to nine courses), a journey of the senses and a display of flavour contrasts and consistencies await. The highest level!
Andreas Senn's sophisticated, two Michelin-starred kitchen theatre plays out in an unusual setting with open cuisine, exciting menus and protagonists from the global world of flavours.
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.
The Toni M. is at the top level of Relais & Châteaux. The cooking style is characterized by international influences and a love of the region. The dishes appeal to all five senses at the same time.
Onion brioche, beurre blanc and choux - Alain Weissgerber flexes his French muscles time and again. In between comes veal or garden vegetables from the open fire. Top cuisine at its best!
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.
Cosmopolitan, Francophile, top-quality products from the region: Sascha Kemmerer and his team have been perfecting this recipe for success for over ten years. Don't miss the events: Alpine Spring, Summer Festival, "Sascha & Friends"!
The exceptional chef Wolfgang Zankl-Sertl celebrates fine dining cuisine with a Michelin star in his restaurant. A combination as rare as the ingredients (sea urchin) and preparation (fermented asparagus).
A fixed star in the Viennese gastronomic firmament: Italian cuisine of the highest standard (from gamberi to truffles), sensational wines and an elegant ambience are the ingredients that continue to make Fabios so popular.