Restaurants in SalzburgerLand

A pioneer of ‘Alpine Cuisine’, Andreas Döllerer delights guests at Döllerer in Golling with precise, regionally rooted cooking that is grounded in the mountains yet open to the world.

At a similarly high level, Karl and Rudi Obauer in Werfen refine regional produce with great sensitivity, complemented by carefully selected influences from international cuisine.

In the striking setting of a former bell foundry, Andreas Senn at Senns Restaurant embraces a consciously unconventional approach. His intensely aromatic dishes, prepared in the open kitchen, are thought through to the smallest detail.

Ikarus in Salzburg, stylishly integrated into Red Bull Hangar-7, showcases international culinary signatures with a different guest chef each month.

At Kräuterreich by Vitus Winkler in St. Veit im Pongau, views open out across the Pongau mountains. Regional herbs shape the dishes, which surprise both in flavour and presentation.

Stefan Birnbacher’s creations at the Kirchenwirt in Leogang are equally compelling. In a traditional setting, he cooks across a spectrum ranging from classic Alpine dishes to contemporary vegetarian cuisine.

Jürgen Vigne’s creative seasonal cooking is reduced to the essentials. He serves it at the Pfefferschiff near Hallwang, with a clear focus on flavour and precision.

Beneath a glass dome overlooking the rooftops of Salzburg, the Glass Garden at Hotel Schloss Mönchstein presents gourmet menus with a vegan alternative.

At Atelier Fischer in St. Gilgen on Lake Wolfgangsee, Stefan Fischer serves a surprise menu of five to eight courses. The restaurant is located on the first floor of a modern pavilion along the lakeside promenade.

Superb Alpine cuisine is also on offer at dahoam in Leogang, where Andreas Herbst presents regional dishes in an urban setting, combining refined flavours and textures.

Maria and Josef Steffner focus firmly on their roots. In the centuries-old Mesnerhaus in Mauterndorf, they use top-quality ingredients from the surrounding forests and mountains, including the Lungauer Eachtling, a distinctive local potato variety.

At Esszimmer in Salzburg, complete with a charming courtyard terrace, Andreas Kaiblinger adds Asian and Mediterranean notes to his refined, classically based cuisine.

The turquoise waters of Lake Fuschl set the scene for Brunnwirt, where fresh fish and other regional ingredients are refined with great sensitivity in a 600-year-old house.

Weyringer on Lake Wallersee stands for cosmopolitan, flavour-driven cuisine that brings apparent contrasts into careful balance rather than dissolving them.

At Silva in the Naturhotel Forsthofgut in Leogang, dining takes place in an exclusive setting. Guests can choose between the ‘Wald’ menu with meat and fish and the vegetarian ‘Wiese’ menu.

Small culinary works of art are also created at Seekarhaus in Obertauern. From the sun terrace, wide views open out across the mountains – a panorama that matches the restaurant’s culinary ambition.

The Salzburger Stube at Hotel Salzburgerhof in Zell am See welcomes guests with an idyllic garden. Here, regionally rooted dishes meet international elegance, particularly impressive in the patisserie.

At the à la carte restaurant of Hotel Die Hochkönigin in Maria Alm, fine dining features surprising combinations – fresh, regional and sustainably sourced.

At 2,060 metres above sea level, the mountain restaurant Hirsch und Maus on the Schlossalm in Bad Gastein combines modern dining areas with Alpine cuisine. The panoramic terrace offers particularly striking views of the surrounding peaks.

At Ess:enz in the Genusshotel Puradies in Leogang, the three culinary lines are titled ‘Genial regional’, ‘Mediterranean love’ and ‘handgepflückt’. Cooking is centred on ingredients from the hotel’s own organic farm.

Restaurant Goldader in Tamsweg combines a refined setting with contemporary interpretations of Alpine cuisine. Fresh regional produce forms the foundation, presented with a modern touch.

The Nesslerhof in Großarl stands for Austrian organic cuisine based on high-quality natural ingredients. The approach is conscious and transparent, from the origin of the produce to the finished dish.

At Gusto in the Wörtherhof in Rauris, traditional inn classics are reimagined with international influences. Here, tradition and openness to the world have met for many years, with a new culinary theme each month.

Weitmoser Schlössl in Bad Hofgastein places its own organic Weitmoser beef centre stage, served in many variations from tartare to Tafelspitz. The menu is complemented by game, fresh trout and vegetarian dishes.

The welcoming Almhof in Maria Alm-Hinterthal on the Hochkönig focuses on Pinzgau specialities, prepared creatively and with an appealing lightness.

The historic Genusskrämerei in Hallein sees itself as a sustainable, family-run restaurant with character. Its cuisine is down-to-earth yet open-minded, the atmosphere relaxed – with added interest from a monthly changing menu.

Pure regionality is celebrated at the charming Winterstellgut in Annaberg, where Florian Huber cooks with what the meadows and forests of the Lammertal provide. The scent of smoked bacon greets guests on arrival.

At Gasthof Goldgasse in Salzburg, seasonal regional classics are served, including fried chicken prepared to a historic baroque recipe and the airy sweetness of Salzburger Nockerl.