Vegetarian Cities Index 2021
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Austria’s Top Five Restaurants

Submitted by on December 18, 2009 – 9:38 pmOne Comment

austria_vienna_steirereckGault Millau has selected the five best restaurants in Austria, one right in the middle of Vienna, the others a bit trickier to find. Those receiving four chef’s toques (and 19 points each) for 2009 are:

Hotel/Restaurant Hubertus, Filzmoos, south of Salzburg, Austria:
As the only female chef that has ever been awarded four chef’s toques, the highest honor Gault Millau can bestow, Johanna Maier is one of Austria’s culinary celebrities. Maier’s culinary creations are influenced by Asian, French and Austrian cuisine, but they all bear her unique style. With roughly 24 miles of streams and two fish ponds on the property, fresh fish (especially trout) is an essential part of the menu.

Hotel/Restaurant Obauer, Werfen, near Salzburg, Austria:
Werfen lies in the Salzach Valley, between the limestone cliffs of the Tennen Mountains and the Hochkönig Massif. For gourmets, the highlight among the regions’ various attractions is the family owned hotel/restaurant where Karl and Rudi Obauer concentrate on using seasonal produce from regional vendors. The menu encompasses new creations as well as classic dishes of the house, such as trout strudel, catfish with caper sauce, Werfen lamb and cream-cheese lemon mousse.

Steireck, Vienna, Austria:
The Steiereck was the first Austrian restaurant to win four Gault Millau “hats” many years ago – and has kept them ever since (it’s the only four toque in Vienna). The elegant ambiance and excellent service complement the finesse of the dishes (that’s one of ’em, at left) created by chef Heinz Reitbauer. You can enjoy a lighter (and less pricey) meal in the restaurant Meierei right next door.

Taubenkobel, Schuetzen in Burgenland, Austria:
In 1984 Eveline and Walter Eselböck bought an old farmhouse in Schützen, a wine-growing village close to the Neusiedler See, and converted it into a restaurant, the Taubenkobel. Walter Eselböck, who had no classic restaurant training, began to take an interest in cooking — which was a stroke of luck for all gourmets because, by the mid ’90s, the Taubenkobel had become one of the best restaurants in Austria.

Griggeler Stuba, Lech/at the Burg Vital Hotel, Austria:
The Griggeler Stuba has all the ingredients that make a gourmet restaurant truly unique: an inspiring chef, a real master in his field, top-quality ingredients, creative compositions emphasizing the intrinsic flavor of the natural products, and an atmosphere that combines elegance with comfort. In 2008, chef Thorsten Probost won the most coveted award which decorates Austria’s best chefs: “Chef of the Year”. His cuisine is not pretentious but always full of ideas. Even the menu makes for exciting reading: There’s Japanese water pepper combined with fruity-sweet stevia and green pepper basil. In addition to exotic herbs originating in many different countries including Japan and Mexico, domestic herbs are used: pimpernel, wood sorrel, yarrow and lovage.

This list is provided to Road Trips for Foodies by the AustrianTourist Office.

One response to “Austria’s Top Five Restaurants”

  1. […] Hotel/Restaurant Obauer, Werfen, near Salzburg, Austria: Werfen lies in the Salzach Valley, between the limestone cliffs of the Tennen Mountains and the Hochkönig Massif. For gourmets, the highlight among the regions’ various attractions is the family owned hotel/restaurant where Karl and Rudi Obauer concentrate on using seasonal produce from regional vendors. The menu encompasses new creations as well as classic dishes of the house, such as trout strudel, catfish with caper sauce, Werfen lamb and cream-cheese lemon mousse. You find the original post here http://www.roadtripsforfood … | Susan […]

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