格拉兹大鹰酒店

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

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

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

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 attractive location in the city centre, and the invitingly timeless atmosphere provide the perfect backdrop for the good food served here. The classics are held in high regard, from Wiener schnitzel and steak to baked porcini with tartar sauce and vitello tonnato – regional and international dishes feature on the menu. In summer, the lovely terrace to the rear beckons. Drivers have the option of parking in the Parkgarage Schönaugasse right next to the restaurant.

The name says it all: it is all about high-quality dry-aged beef from Austria and Nebraska, served as a variety of exquisite cuts. Whether you choose tenderloin, bone-in rib-eye, bone-in New York strip, T-bone or porterhouse, exceptional quality of meat and perfectly cooked steaks are guaranteed. Be sure to sample the wonderful house-made steak fries. Tip: The light-filled atrium with its lovely arched ceiling is especially delightful. The restaurant is housed in the same building as Boutique Dom Hotel building, in the centre of Graz.

In close proximity to the Graz Museum, this restaurant has a tasteful, modern interior and a high vaulted ceiling. The street view from the tables right by the window means you can watch the world go by as you eat. The terrace in the courtyard is wonderful in summer. International dishes such as "tuna sashimi rolls meet tuna tartare" are served, as well as Austrian dishes such as the impeccably prepared Wiener schnitzel – the salad of Graz-grown butterhead lettuce is a great accompaniment. The extremely polite and attentive service – the team is always on hand with a smile – also contributes t