Ab.Art & Eat.Art
The world-famous artist Daniel Spoerri has purchased two Baroque style houses and developed those in a complete piece of art providing enjoyment and culture.
The world-famous artist Daniel Spoerri has purchased two Baroque style houses and developed those in a complete piece of art providing enjoyment and culture.
Dietmar Griesser is one of those chefs who never want to leave the kitchen, for whom the guests are the uppermost priority in his life. These principles are visible, mirrored on the plates of his highly pleased guests.
In wintertime, you can get here only on skis, and are well advised to spend the night. The reason is simple: the culinary and wine offers on the Angerer Alm can simply not be resisted.
The village of St. Ägyd am Neuwald is located on the ancient pilgrimage route to Mariazell. But since the “Blumentritt” is also on the selfsame route, it is possible that your pilgrimage might be delayed a bit.
Carl Zuckmayer refers to this place in his memoirs, as do countless other celebrities, who have drunk this or that glassful at the Braustüberl. They did so for a good reason.
Bachler in Althofen is a primordial rock of Carinthia’s top dining culture, and a paradise for cheese aficionados. The funny thing is, it was never planned that way...
The Bärenwirt (“The Bear”) owes its label to the legend of a medieval knight who vanquished a menacing bear. Nowadays, bears are not on the menu, but arriving guests tend to be hungry as a bear nonetheless.
This bistro is a wee bit hard to find, located atop the old city walls of Vienna. With its romantic garden, it is a popular watering hole for a widely diverse crowd.
At the “Blaue Gans”, perched atop Salzburg’s city mountain, the Mönchsberg, they pursue an overall philosophy: eat, drink, feel good, stay awhile...
The Austrian dining landscape simply would not be what it is, without ‘Sissy Nationale’. The way she combines the best elements of the Alps and the Adriatic right here in Carinthia is what makes her incomparable and unparalleled.
The Deuring-Schlössle (“Deuring little castle”) is one of the loveliest spots in the country to savor a meal, linger a few days and, last but not least, highly treasured by the visitors to the Bregenz Festival.
Regional specialities, sampled in the midst of vineyards.
This golden star shines brilliantly. It comprises a gourmet restaurant, an inn (“Bürgerstube”), a fantastic vinotheque and a butchery with its own delicatessen.
If there was a superlative for “good traditional cooking”, it would be “best traditional cooking”, and this term is the perfect description of the food at Eckel, in Vienna’s Sievering neighborhood.
In this splendidly restored old farmstead estate, a modern restaurant forms the exciting counterpoint. The link which ties the two together? Great food.
In Vienna Figlmüller is synonymous with schnitzel: the city’s Figlmüller restaurant makes what is probably the best and most famous schnitzel in the entire city.
Austria possesses an incomparable source of richness which few people are consciously aware of: clear, clean mountain water. At Fish Restaurant Kulmer, with its own fish breeding facilities, guests have benefited from this wealth for decades.
For whoever has a yearning for the best fish you can eat, this restaurant is a safe-and-sure tip. Char and trout flip from the pond onto the table, as it were. And the char caviar from this house is known far and wide.
The antiquated name “Waldschänke” sounds inviting, even if it doesn’t reveal what might lie behind it: namely, one of Austria’s very best country inns.
The name is slightly misleading, since the only thing old about this place are the ancient walls. The cuisine is young, fresh and highly classical.
If you try to imagine the ideal, typical, country inn in the ideal site, the picture your imagination comes up with is devilishly close to the actual Gannerhof in Innervillgraten. Everything here is just...picture perfect.
Until recently he was the famous chef of the well established Hotel Sacher in Vienna and now Hans Peter Fink took over the traditional rural inn of his in-laws and was awarded with two "Gault Millau" hats right away.
In this rustic urban inn, located right near two of the city’s most prominent cultural institutions – the Akademietheater and the Konzerthaus – time seems to have stood still in an agreeable way.
Restaurant Guth is a modern temple of fine dining without requiring any inhibitions to cross the threshold. Here, the natural lightness of enjoyment is celebrated without limit and by everyone.
Delicate food is something you can rely on here, at this age-old country inn: both in the dining room and in the manufacture, where exquisite homemade products are made for the tasting, and to take away.
Heinz Hanner is doubtless the most avant-guard top Austrian chef there is. And one thing is also certain: nothing here can ever get boring.
The Heurigenhof Bründlmayer is no ordinary heuriger buffet. In this preciously beautiful ensemble of historic buildings, you enjoy superb cuisine and the preeminent stars of the Austrian wine scene, courtesy of Bründlmayer.
Huth is a prime example of a contemporary Viennese inn: modern in appearance, but classic when it comes to hospitality and cuisine.
This comfortable castle hotel grew out of an original “imperial tavern” on the lake. The cuisine grew out of regional products and organic produce.
The “permanent cooking experiment” conceived and carried out via the devices of Eckart Witzigmann in Hangar 7 was a grand success. Celebrity guest chefs from all over the world are the ones who have assured and perpetrate that success.
The name piques one’s curiosity, justifiably so. Because Inamera is practically an icon in a pioneering a new breed of cooking and dining in Burgenland which is already pointing the way to the future.
Everyone knows that wine and food are a marriage made in heaven. At the Sattlerhof, they discovered this a long time ago. For more than 20 years, this happy symbiosis has been lived to the utmost: fine eating, fine living.
The Jagawirt is perched way up in the wooded sectors and wine regions of west Styrian Reinischkogel. Unlikely as it may seem, this is an aged institution. Moreover, it fulfills every promise it makes.
Jamek has been an institution in the Wachau for decades now. Both for the lusciously comfortable atmosphere and the quality of everything promised...and delivered.
The name sounds icy. But your welcome is heartwarming at this enjoyable, typical country inn at the heart of splendid Pielachtal valley.
The Kirchenwirt, in the picture-perfect village of Leogang, was documented as early as the year 1326, making it the oldest inn of Salzburg province.
What can you expect to get on a high alpine pasture? Bacon and bread, perhaps? Homemade cheese and a glass of milk? Not far off, in general. But at the Knödl Alm in the lake district of Salzburg, you get far more besides.
Even the farmer’s mountain bacon is homemade here. That’s why everything at the Kreuz in Reutte/Tirol tastes precisely the way it’s supposed to: delicious, genuine and original.
Gerhard Fuchs numbers among the greatest chefs as far as the eye can see. On the Pössnitzberg, nestled in a cluster of wine estate and tip-top hotel buildings, he has found the ideal backdrop to celebrate his art(s).
Landhaus Bacher has been one of the first culinary addresses in the Wachau for many years. It is one of Austria’s very best restaurants.
The historic village inn in Stumm, home town of skiing legend Stephan Eberharter, is itself an enticing invitation that everyone hastens to accept: to savor awhile, to linger awhile.
The Loibnerhof is the longstanding classic pillar of restaurants in the Wachau. For decades, it has enjoyed cult status for its outstanding regional cuisine.
The Markterwirt is a place where many people think it’s probably been here forever...yet still has continued to evolve.
It’s nearly impossible to simply walk past this inn, its characteristic red facade simply exercises too enticing a charm. It sends out signals which are fulfilled to perfection inside.
At the Metzgerwirt in Uderns, it is far from ‘all sausage’, nonetheless you shouldn’t depart without have tasted that, too. It is homemade, and it is scrumptious.
A small village in the Waldviertel has devoted itself totally to the poppy: the inhabitants of Armschlag have even patented the unique Waldviertel grey poppy seed.
Mooslechner’s Bürgerhaus is a little piece of paradise in the heart of Rust. It has a highly individual hotel and a first class restaurant.
An exceptional hotel for Spa lovers, people looking for relaxation, night owls and those in search of adventures – at the Mühlviertel you may experience indulgence and culture with heart and soul.
The Muhr in Gallbrunn used to be a village inn, until gourmet food made its grand entrance. But the old inn dishes simply refused to abandon the premises.
A culinary voyage around the world takes not 80 days but minutes in Vienna’s Naschmarkt.
Vacation on the sunny side of Austria. In the unusual and typical Pannonian accommodations life is at its glory.
For music festival visitors who have a tendency towards enjoyment, as well as for many others, the Pfefferschiff has become a fixed star in the culinary heavens of Salzburg.
Plachutta is to beef what Figlmüller is to schnitzel. In keeping with the tradition of fabled Viennese beef establishments of the past, the Plachutta restaurants have now become legends themselves.
Enjoy the luxuries of the good life – simply live in beautiful surroundings, eat and drink well and savour the landscape. A recipe for total relaxation.
At the foot of the mighty Schattenburg fortress, Reinhard Rauch has built up his own little culinary kingdom, whose heartbeat is the ‘Rauch’ at city center of the historic town.
In the Schilcherland with its vineyards and wine taverns is situated an entire piece of art: At the Rauch-Hof you are welcome to lounge idyllic, enjoy outstanding food and discover unusual culture.
The restaurant is called quite simply “esszimmer” (“dining room”). Anything more would be superfluous, says star chef Andreas Kaiblinger. After all, the “real adventure happens in the cooking pot.”
In the opinion of many gourmets the brothers Karl and Rudi Obauer are the most successful in the country. Every year their restaurant achieves the highest nominations by national and international gourmet guides.
All are of one opinion, from Time magazine to wine pope Robert M. Parker: without the glasses of Tirol’s glassmaker, wine wouldn’t taste half as good.
The so-called Saziani Stub’n is the culinary pinnacle of an all-encompassing work of the art of fine living which the Neumeister family has created on the Sazianiberg in Straden.
During a visit to the Schärf World, visitors find out all they ever wanted to know about growing, refining, preparing, and – above all – enjoying coffee.
On the castle mountain of Kapfenstein, you can eat, drink and live in ways not possible anywhere else in Styria.
At the ‘Schönblick’, not only the views over Lake Constance, but also the culinary sights are worthwhile. And the fine wines for the well stocked cellar are also not to be ignored.
Christian and Simone Göttfried are masters at their craft. He reigns in the kitchen, she with the wines. And at the “Schrot” you will find the perfect refuge to enjoy - and celebrate - their art.
You'll never guess from the outside. What matters here is on the inside: the perfect, deliciously rural Schwarz inn at Nöhagen.
Historic, comfortable, wood paneled dining rooms create an incomparable and genuine atmosphere at “Sigwart’s Tiroler Weinstuben” underscored by luscious, straight-forward cuisine which never loses sight of its Tyrolean roots.
Behind the massive, thick walls of this dignified country estate in the center of Trautmannsdorf, you will find a tried-and-tested country inn, but with one of the best mealtime offers in Styria.
One of the most famous gourmet restaurants of the city can be found in one of the most beautiful parts of Vienna, in the middle of the Stadtpark and on the banks of the river: the Steiereck and its sister establishment, the Meierei next door.
The Bregenzer Wald is not merely a blessed chunk of nature, it is also a true treasure chest of products made by the local farmers. At the “Schoolhouse” in Krumbach, these are prepared in masterly ways.
Where once upon a time the host of the church inn ran a rather modest establishment, Thomas Riederer today operates one of the most exciting and least conventional kitchens in Styria.
The Taubenkobel restaurant is one of the best in the country. And for those who are hesitant to enter such spheres, the light version in the form of a pretty bistro is just the ticket.
Two ferocious chefs are at work in the kitchen of The Bear in the Lavanttal: father and son Trippolt together bring their own ideas to ‘bear’ regarding top cuisine, and the fruits they ‘bear’ are worth savoring.
First, take the freshest regional produce you can find, add top wines and serve them together in a wonderfully both-feet-on-the-ground ambience: that is the secret recipe that catapulted Josef Floh, chef and owner of the eponymous inn in Langenlebarn on the Danube, to the uppermost echelons of Austrian restaurants.
On the Pogusch, where foxes and rabbits used to wave goodnight to each other before retiring, nowadays celebrities and enjoyment-seeking guests from far and near come to enjoy whatever is on the agenda.
For decades, Tschebull is a treasured jewel in Carinthia’s restaurant scene. It is even a monument, an institution, in matters of maintaining Alpine-Adriatic culinary traditions.
The gourmet restaurant “Verdi”, together with the next-door bistro known as “Verdi-Stopover”, are a culinary couple of acknowledged preeminence reigning over the city of Linz.
Austria's reliable and comfortable trains make it a pleasure to embark on this 12-day journey (or even parts of it) that takes you from Vienna via Salzburg to Innsbruck.
Hans Weibel was an early champion of cultivated wine-drinking in Vienna, which is why this beverage plays such a key role in all of his establishments. But man does not live from wine alone.
The most peppery white wine in Austria is grown in the Weinviertel region and, typically for the land north east of Vienna, is made from Grüner Veltliner grapes. It makes both wine professionals and connoisseurs eager to spice up their lives.
The only thing ‘wild’ about the Wilder Mann is, perhaps, what happens in the kitchen during the season of ‘wild game’. This snugly old country inn has been popular for centuries for travelers and guests from far and near alike.
Prize-winning wines, homemade schnaps brandies, a small but exquisite restaurant, and a smattering of guest rooms to overnight in - plus desserts flowing from the local variety of apricot known as marille. The Prandtauerhof in Joching on the Danube is more than 700 years old. The Holzapfel family radiates Wachau hospitality and serves the best this exceptional region can come up with, both from cellar and kitchen.
In the epicentre of the vineyards, this cluster of winemaking facilities, hotel and restaurant emanates the aura of a fairy tale. And this is not, we emphasize, simply a matter of history.
Once upon the time around 1990 there was a master confectioner who thought that all the existing chocolate creations on the market are simply a little bit too boring. So after business hours he started to explore in the quietness of his company’s back room...
The inn known as “Zu den drei Hacken” (“The Three Hatchets”) is one of the city’s oldest. It is lovingly maintained, and serves utterly contemporary foods and wines at their best.
Zum Schwarzen Kameel is much more than just a culinary meeting place for celebrities: for nearly 400 years it has been a Viennese institution.
The inn known as “Zur Dankbarkeit” (“The Gratitude”) has been a beloved classic for a long time in the Pannonian restaurant scene. It is a popular meeting place for everyone who loves delicious, down-to-earth food.
This country inn and the fabulous site where it is located are so lovely that it appears to have jumped out of a painting. And the fact that you can also dine so beautifully here, fits the picture, too.