Rooms and apartments Biš

The names Fuchs and Zach are shorthand for a successful combination of creative cuisine and tailored wine recommendations. Gerhard Fuchs brings exceptional depth of flavour to his dishes, drawing on his wealth of culinary experience. Premium ingredients are prepared without any fuss, particularly exemplified by the "Dotterraviolo" – featuring wafer-thin pasta cooked al dente and filled with a wonderfully creamy egg yolk that is aromatic and bursts with colour. This has been a house classic and signature dish for years! There is no à la carte selection, just a surprise menu – available in a lon

This building opposite the magnificent Baroque parish church has been in the family since 1882, and Norbert Thaller has run the family business with his delightful wife Manuela since 2002. The couple has always been deeply connected to its homeland and nature. In his seven-course set menu, the chef-patron follows the rhythm of the seasons. Many of his fantastic ingredients come from his beautiful garden with its vegetable and herb patches, greenhouses and fish pond. His dishes are imaginative, sophisticated and modern, but also still down-to-earth. A vegetarian set menu can be pre-ordered. The

This charming country house stands on the outskirts of the village, right next to a well-known winery, Neumeister Weingut. Talented chef Christoph Mandl and his wife Ruth, cordial hostess and expert sommelier, are your friendly and dedicated hosts. The chef's cleverly conceived cooking has a pleasing clarity and reveals his own signature style. Classic dishes such as salmon trout, dill, horseradish, or fawn, pea, mint, polenta, yoghurt are all about the ingredients. You can choose from the seasonal menu or à la carte dishes. Inside the atmosphere is cosy; outside on the pretty terrace, the vie

This renowned winery and hotel enjoys a sensational location amid the vineyards – the terrace overlooking the region beckons in summer! With Wirtshaus, siblings Anna and Markus Sattler propose a charming alternative to their fine dining restaurant. Popular classics and seasonal dishes can be ordered à la carte, and there is also a daily set menu. To complement the dishes, they serve wines from their own estate. Besides the delicious food, the warm hospitality ensures a wonderful dining experience.

This establishment is officially named Lieperts Café, Dinner, Rooms, which accurately reflects its offerings: You can come for a wonderful breakfast Fri-Sun, then later in the day, a selection of appealing snacks and drinks are available. Owner and eponym Manuel Liepert serves up fine dining cuisine Mon-Tue and Fri-Sat (reservations required). This comes in the form of a five- to seven-course surprise menu preluded by a number of delectable amuse-bouches. Dishes such as chicken, papaya, peanut and sweet potato or pan-seared pike-perch, beurre blanc, green strawberry and mushrooms showcase a co

It is the fifth generation that now confidently stewards this small gem, one of the most interesting restaurants in the region. The cuisine is deeply rooted in the territory, reread with modern accents and elevated by raw materials of great quality, handled at times with elegance, at others with a more rustic touch. The duck pâté with buckwheat toast and hazelnuts, the dödoli – potato and grain dumplings – with mushrooms, and, among the desserts, the not-to-be-missed prekmurska gibanica are but a few of the dishes capable of making one fall in love with a truly extraordinary cuisine.

In the quiet village of Trautmannsdorf, overlooking Bad Gleichenberg, siblings Richard and Sonja Rauch have established themselves as pillars of the Austrian fine dining scene. Chef-patron Richard Rauch draws on local and international influences, showcasing the right amount of creativity in dishes such as "Styrian Orient – melanzani, spices, free-range pork, citrus hollandaise, pepper" or "Soul Food – cauliflower, smoked ricotta, chanterelles, Tropea onions, sunflower seeds". These are served in the form of two tasting menus. The ingredients used are second to none, and the restaurant's own p