"Classic & Traditional Cuisine" Restaurants in Styria
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.
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.
Alexander Stöhr impresses with excellent products, from which he conjures up Austrian and Mediterranean dishes. For example, the variety of tomatoes from his own garden forms an ideal symbiosis with prawns.
An iconic inn. Much of the produce is home-grown, more than 500 plants and herbs in total. On Thursdays they serve refined meat from their own butchery, Fridays are fish day. Great wine cellar.
Honest craftsmanship and produce from the garden or the region are core values. Just like authentic dishes - at lunchtime in the form of upscale tavern cuisine, and in the evening as a large menu.
The ambience is reminiscent of a rustic ski lodge, but the cuisine exudes great class. Dominik Utassy, formerly of Tantris in Munich, demonstrates his international stature. There is a wine selection to match.
Deep in southern Styria, the crispy Styrian chicken is served, of course, while the sole rolls with black salsify ragout are Mediterranean-inspired. And for dessert with a great vineyard view? Sour-cream fritters!
Culinary playfulness, great craftsmanship and a global touch come together very harmoniously at Manuel Liepert. The wine list is extensive; the zero-alcohol alternatives are also exciting.
A breath of fresh air from the younger generation: Anna Sattler and her partner Thomas Ferrand delight guests with their expert wine service. Anna's brother Markus shines with the modern, top-class gourmet menus.
Luis Thaller is all about the produce. In his dishes, he concentrates on a few ingredients, from which he gets as much as possible for his gourmet menus with four to seven courses. Top wine list!
In the cosy, rustic castle ambience, there is plenty of room for sophisticated, aromatic regional cuisine, with fish, game and lamb dishes being popular. They are accompanied by wines from the historic cellar.
Georg Stückelberger provides delicious natural cuisine at the wellness hotel in the Almenland. The vegetarian and vegan options are also attractive. The spectacular 6.5-metre-high "Tresor" holds 8000 wines.
Didi Dorner's surprise menus have long been known beyond the city limits - and rightly so: with a casual hand, he creates dishes in the evening that are full of detail and yet not overloaded.
Tradition, sustainability and creativity go hand in hand, from which Andreas Krainer has developed his new Styrian cuisine with fine craftsmanship. Senior Hermann Krainer looks after the large wine cellar.
Traditional and gourmet dishes harmonise with each other. Riesling Beuschel meets cabbage rolls with paprika teriyaki dressing and Dirndl cherries. Sophisticated local wine list.
The traditional farmhouse harmonises with the modern glass cube extension. Much revolves around the farm's own Angus cattle, from which the most delicious menus are created - from nose to tail.
Ali Farzat, who used to work for Gerhard Fuchs, is now at the stove, while the new operators are Trixi and Oliver Drennig from Restaurant Kogel 3. Countless rare wines are stored in Manfred Tement's wonderful cellar.
The magnificent view is worth a visit in itself, complemented by international cuisine for both sophisticated and down-to-earth tastes. The "Dinner & Magic" evenings are popular.
Regional classics meet Mediterranean-influenced dishes, and in addition to steaks, there is of course the fried chicken. Winemaker Wolfgang Maitz contributes fine wines. The vineyard view is the extra.
Nina Edler-Reisinger has taken over the kitchen with great skill. Beautiful ideas transform classics. Mediterranean flavours are also incorporated, such as scallops with saffron, Jerusalem artichokes, fennel and blood orange.