"Dogs allowed" Restaurants in Salzburg
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.
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.
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.
Maria and Josef Steffner live their passion for the very best cuisine. The ingredients come from the forests, mountains and local producers. Signature dishes based around the Lungau "Eachtling".
In the baroque vicarage, Jürgen Vigne cooks exciting cuisine to the rhythm of the seasons and with a great deal of creativity. His dishes are characterized by good taste and a reduction to the essentials.
This tavern cuisine in the beautiful ambience of Andreas Döllerer is everything the connoisseur's heart desires. Slow cooking at its best with tradition and innovation - from veal sausage to Kaiserschmarren (pancakes).
The cuisine is a combination of traditional pub and modern cooking techniques. Franz Meilinger and Andreas Stotter combine old recipes with cool cooking ideas and the taste of home. Exemplary!.
Andreas Herbst's gourmet restaurant has become a gastronomic highlight of the region. It is the ideal place for his alpine cuisine, which he combines with creativity rooted in his homeland.
For years, Andreas Kaiblinger's lush and extraordinary cuisine has been a fixed star in Salzburg's gastronomic sky. His creations are aromatic works of art, creative and full of flavour.
Lucas Bocsa is the master of the kitchen: he conjures up delicious, exquisite, sometimes hearty or even extravagant dishes. What is always on point is the quality of the ingredients and the craftsmanship.
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.
At Winterstellgut, they cook and roast just as they always have in the Lammertal. And they always serve what is grown in the area or supplied by local farmers. Pure regionality!
The ambience impresses with its brick look and the cuisine with its imaginative preparation using regional ingredients from the restaurant's own organic farm and the surrounding area. "Dine & Wine" with Victoria and lots of class!
Anyone who visits the Brügglers in the beautiful Erlhof will experience hospitality and cuisine with heart (salmon parfait; glazed calf's liver) full of regional ingredients. So good that you'll keep coming back.
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.
Not only the location, but also the cuisine makes this place a meeting place for gourmets. The cuisine is Italian-Mediterranean with a focus on fish and shellfish. Great wine selection.
"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!
Exceptional gourmet cuisine meets old Fischerwirt charm. Harald Huber's compositions are delicious representatives of a cuisine with ideas. From caviar classics to salt marsh lamb.
Upscale regional cuisine with international twists (mussels, steak) is served in a rustic ambience. The menu includes Pongau carpaccio or fillet of beef - always with a focus on seasonal ingredients.