Vincze Vendégház

This U-shaped property is set in a quiet and secluded location in the Königsdorf mountains, surrounded by meadows, forests and greenery – the perfect backdrop for Cathrin Maric and Philipp Kroboth to live out their concept of sustainability and self-sufficiency. On their organic farm, they grow vegetables, fruit and herbs, keep goats and chickens, and harvest honey from their own bees. Everything else is sourced from like-minded producers in the immediate vicinity. Diners are served a seasonal surprise menu featuring flavoursome, ingredient-led dishes. The proprietor himself recommends the win

The fine dining arm of the Lilli gastronomy concept offers foodies the chance to savour an ambitious set menu created by Walter Triebl and his team. It comprises four, five or six courses, such as sturgeon, Alpine caviar, iced beurre blanc, cauliflower and hazelnut, or Amur carp with pörkölt (Hungarian paprika stew), parsnip and capers. The ingredients are outstanding and sourced with a clear emphasis on regional producers. The restaurant's modern interior is just as inviting as the adjoining garden area, separated only by a glass partition that can be fully opened in summer, lending the indoo

There is a good reason why so many diners are drawn to this tranquil, rural village nestled among forests and meadows right by the Hungarian border. Jürgen and Melanie Csencsits run an upscale restaurant that maintains an inviting, laid-back feel. In a kitchen centred on an old wood-fired oven that is core to their culinary philosophy, the chef-patron and his team prepare a seasonal five- to seven-course set menu. Based on produce from the surrounding area, the cuisine mirrors the chef's strong connection to his Pannonian heritage. The charming proprietress manages the service team, who recomm

Whether you prefer traditional Styrian cuisine or more sophisticated fare with a modern touch, this restaurant caters to your tastes. Almost exclusively regional ingredients are used in the set menu and à la carte dishes, eg char with kohlrabi, peas and vegetables and a truffle hollandaise sauce. The wine list with a focus on Austria is appealing, and the selection of wines by the glass is also good. You can opt for a table in the main dining area, in the bright winter garden or on the beautiful terrace. The restaurant is located in an "art hotel", which has 10 individual guestrooms and a holi

This restaurant is a real surprise, located outside the village in a house that looks like all the others, but which opens onto an extraordinary delicatessen on the ground floor. The restaurant is on the first floor, which is equally welcoming, with an open kitchen. The menu focuses almost exclusively on meat, offering cuts from different breeds, from beef to the famous Mangalica and Krškopolje pork, as well as extraordinary hams; in short, a real treat!

Whether in the evening or at lunchtime, a meal at this restaurant is well worth it. Indulge in delicious and down-to-earth traditional tavern fare; at dinnertime, there is also the option of a fine dining set menu – reservations required. Chef Walter Triebl only works with top-quality ingredients, which are showcased in his à la carte options, such as fish soup and Wiener schnitzel. The modern interior design, which seamlessly incorporates historical architectural elements, is also very attractive. In summer, the huge glass partition can be opened up to the adjoining garden, so that the indoor