"Dogs allowed" 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).
The overall work of art remains a gold standard, especially when it comes to service (from "Brot-Andi" to the cheese trolley). The world-class cuisine, especially when it comes to vegetables, puts surprising things on the famous menu.
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.
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.
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.
The revitalized historic house is Harald Irka's stylish stage. His blend of skillful classical craftsmanship and pointedly modern combinations is magnificent: always inspiring.
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.
Fabian Günzel's multi-course menus celebrate the art of reduction. Pink radicchio meets Gruyère, turbot meets Osietra caviar, Piedmontese veal meets spinach. Top wine list with a focus on France.
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.
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!
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.
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.
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.
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.