Landgasthof Rechenwirt

More than just a pretty face, this gorgeous 17C country estate, located on the outskirts of the city, is also a delightful setting for a delicious meal. The cosy interior marries classic elegance with charming regional touches, creating a welcoming atmosphere. In the summer, the lovely garden beckons. The cuisine is a flavoursome blend of Austrian and Mediterranean influences. The wine list, too, is definitely worth a look. Tip: Come at lunchtime for the small, moderately priced menu available.

Having worked together at Hangar 7, Elisabeth (Lizzy) and Jakob Aigner have now opened their own place here, introducing a charming new concept to the area. While he presides front-of-house, providing friendly and attentive service and astute wine recommendations, she prepares Mediterranean fare in the kitchen. Made from the finest ingredients, her dishes are flavoursome and unfussy – the offerings are written up on a blackboard. The terrace is delightful in summer.

Hosts Jakob Schmid and Daniel Reifecker form an owner-and-chef duo who clearly take great pleasure in their work. They serve a creative surprise menu comprising four to seven courses, with a vegetarian version available by pre-order. The ingredients, which are of outstanding quality, are sourced primarily from the region. Friendly, adept service includes personal presentations of some dishes by the kitchen team. For pairings, there are wines, non-alcoholic options or a combination of both. The excellent wine list highlights bottles from Austria, Germany and France. The interior is stylish and

In the lovely historical setting of Villa Ceconi, Sybille and Richard Brunnauer's restaurant is the place to experience fantastic Austrian-style hospitality and cuisine. The dishes draw on French and international influences but give pride of place to the region and the seasons. Shining examples are the Styrian Alpine prawns with Marchfeld asparagus and creamed peas, or Tauern lamb with potato and leek mash and wild cauliflower. There are also vegan options. Everything is freshly prepared using premium ingredients. The themed speciality weeks are worth seeking out – from "Veal Offal Specialiti

In 2020, following stints at top-flight establishments, Andrea and Robert Rübsam fulfilled their dream of opening their own restaurant, which is located in a picturesque and tranquil spot some 20min south of Salzburg. Their culinary approach is grounded in seasonality and local sourcing, with 25 regional producers supplying fresh top-notch ingredients. The dishes reflect Austrian tradition, elevated with imaginative twists and influences from around the globe. The menu is written up on a board, featuring options such as "Gazpacho andaluz, bell pepper, jalapeño, croutons", "Pickled trout, cucum

The atmosphere here is pleasantly down-to-earth, and the waitstaff laid-back and friendly. The cuisine is modern and seasonal. Along with à la carte options such as char ceviche or local ribeye steak, there is a set menu comprising four or six courses. Tip: Brunch is also served on Sat and Sun (10am-2pm). N.B. cash payments only. The restaurant also has an online shop selling home-made goods (sauces, pesto, jam etc), as well as beer and wine.

The dishes served here present a new take on old Salzburg recipes from a cookbook published in 1719! Located in the heart of the old town, the restaurant is incredibly cosy, thanks to its rustic light wood finishings and lovely vaulted ceiling. The friendly service adds to the charming atmosphere. The menu of Austrian classics naturally includes Backhendl (breaded fried chicken), Wiener schnitzel and Topfenschmarrn (shredded curd pancake). Tip: Book well in advance! The 700-year-old building also houses a chic little boutique hotel – you might be tempted to stay a little longer!