"Sunday Opening" 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).
For more than 20 years, Patron Witzigmann and Executive Chef Martin Klein have been inviting top chefs to take guests on a trip around the world. Two Michelin stars crown this unique gastronomic concept.
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!
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.
Gerhard Fuchs has been inspiring on the top for years. Products from the region, but also from Friuli and Istria, form the basis for subtle, down-to-earth inspired courses. Great wine pairing by Christian Zach.
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.
An international audience, top local ingredients, some of which come from the restaurant's own food lab: exceptional chef Julian Stieger takes Zug's alpine gourmet show to the next level with around 20 courses.
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.
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.
Crustaceans, fish, vegetables or sourdough that has been cultivated for years: chef Sebastian Jakob's Alpine-Asian cuisine is a breath of fresh air in the most highly decorated room of the luxury hotel.
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.
While many young chefs are inspired by Asia and Nordic cuisine, Max Schellerer remains true to French cuisine. High gourmet standards in an elegant ambience, accompanied by heavenly wines.
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!
At the Chef's Table, the team creates a changing degustation menu in eight courses with a direct view of the lively kitchen at this luxury resort. A real treat for the palate and an entertaining experience.
The menu is small, but all the dishes are of perfect quality. Under the direction of Hermann Lankmaier, the hotel has the best wine cellar in the entire region. The highlight of the hotel is the sun terrace.
Top chef Andreas Mayer has been a guarantee for outstanding cuisine for years. With flavours from Salzburg (Pinzgau lamb) and the world (goose liver variations), he puts his palate in the limelight.
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.
Richard Hessl has been in charge of the kitchen for what feels like an eternity - and the modern interpretation of the Alps-Adriatic line has retained its appeal. Magnificent view of Lake Wörthersee.