Gästehaus Landgraf

In this restaurant of the historic Parkhotel – first documented as an inn in 1574 – you are taken on a "culinary journey back in time" to the days of the Habsburgs. Anecdotes and old recipes from that period provide the inspiration for cuisine reimagined and served in the form of charmingly plated dishes full of nuances and intense flavours. Guided by the seasons, this is food with classic foundations and an imaginative modern twist. The single set menu of eight or four courses features creations such as "duck, blueberry, mulberry, red oxalis, red cabbage" or "red mullet, oyster, Osietra cavia

This rustic market stall on Kaiser-Josef-Platz is the rather distinctive setting in which Alexander Posch's sophisticated cuisine is served. In the evening, the "Styrian Market Dinner" set menu usually consists of 10 courses of different sizes. The small open kitchen sends out dishes such as "beetroot, tarragon, trout" and "venison, chanterelles, redcurrants" – dishes that impress with their expressiveness and finesse, are stripped back and at the same time beautifully crafted. They are based on seasonal and regional ingredients sourced from the market right outside the door. Julia Glanzer and

Located in the centre of Ligist, this restaurant run by the Wörgötter family has won over diners with its twin dining concepts: "Wirtshaus" ("Traditional Inn") and "Fine Dining". The latter proposes creative, modern cuisine that draws on international influences. At the helm in the kitchen, Florian Wörgötter represents the third generation of the family, and now runs the establishment with his partner Julia Mausser. His reasonably priced five- or seven-course surprise menu features savvy, elaborate combinations that create interesting contrasts and are packed with wonderful flavours. For examp

This restaurant is in Der WILDe EDER, a tasteful wellness hotel, the name of which refers to patrons Eveline Wild and Stefan Eder. The vibe is chic, the glass-paned façade affords a view of the greenery – with a bit of luck you'll get to take in the sunset. The menu consists of seven courses and various small bites, enhanced by the nice idea of each course being accompanied by a story on a card. The chef serves the dishes himself and explains his philosophy, which revolves around nature and seasonal produce. He also has a soft spot for vegetarian dishes. The crowning finale is the patronne's d

This restaurant has the feel of a favourite neighbourhood hangout. Steeped in tradition, it is located in the heart of Graz's old town, between Kunsthaus Graz and the church, Mariahilfkirche. From the terrace, you have a front-row view of the city. This pleasantly modern, rustic-style establishment is run by Romana Maria Pieber and Lukas Lepsic, who are committed to sustainable practices and using organic produce. The menu features regional and traditional Austrian fare with modern and seasonal influences, eg organic Backhendl (breaded fried chicken) in a basket, or organic lamb sugo with aube

The vibe here is pleasantly down to earth – and that goes for both the modern decor and the food at this place, which is run by a dedicated pair, chef Christian Bernhard and sommelier Michael Stafford, who also provides attentive service. In the evening, take your pick from an array of delicious à la carte dishes, such as "chestnut and Jerusalem artichoke foam soup, winter truffles, brioche croutons, chervil" or "miso cod, wok vegetables, pak choi, Everest basmati". At lunchtime, there is an affordable two-course set menu, plus a selection from the evening menu. In summer, there are also shelt

Accessible via a narrow driveway, this country house complete with stables and paddocks is in a truly idyllic location surrounded by woods and meadows. The cuisine, served à la carte or in the form of a set menu, is seasonal and regional. Head chef Patrick Faist and sous-chef Michael Stoehr succeed in creating refined dishes based on truly original ideas. Take, for instance, the charcoal-grilled catfish: crisp on the outside, wonderfully succulent inside, and harmonising beautifully with aromatic oven-baked pointed cabbage with subtle roasted notes and savoury melted lardo. The bright acidity