Bacchuskeller Eva Lambauer

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 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

Opened in 1972 and now run by the third generation of the family, the restaurant surprises guests with its modern, minimalist design and large glass walls that flood the rooms with natural light, from the moment they step inside. When booking, all you do is choose the length of the menu – three, five or seven courses for lunch, five or seven for dinner – while everything else is a surprise. In the kitchen, Gregor Vračko applies his deep knowledge of Styria, combined with remarkable creativity, offering a contemporary and unexpected interpretation of the region's outstanding produce.

There are two dedicated owners behind this inviting, understated modern restaurant in the heart of Gamlitz. Philipp Marko embodies genuine hospitality and wine expertise; chef Lukas Fürk puts predominantly locally sourced ingredients front and centre with his comfort-food approach. Dishes are cooked fresh and with care, with a confident command of the craft. Fine examples include house-made Grammelknödel (pork crackling dumplings) with paprika-spiced Welschriesling-Kraut (cabbage braised in white wine), or Weinkehr goulash with a handmade Vienna roll. The "Esskultur" – a small sourdough loaf s

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 well-preserved listed building boasts a picturesque location in a small village near Leibnitz. Inside, a blend of modern design and historical architecture creates an inviting atmosphere; outside, the terrace with its magnificent views is a popular spot during the summer months. Consummate professional Markus Rath is in charge of the kitchen. Using select, locally sourced produce, he crafts modern dishes, occasionally incorporating Asian elements. He proposes a surprise menu comprising five or seven courses. To complement the food, there are expertly chosen wine pairings, as well as non-a

This attractive establishment opposite the imposing parish church is steeped in tradition. In addition to the fine dining restaurant that serves a set menu in the evening, the Thaller family also runs Gasthaus as an alternative, for a more down-to-earth lunch experience. The hearty country-style cuisine has a focus on select seasonal ingredients from the region, such as pike perch, cucumber, Topaz apple, Meyer lemon… or potato gnocchi, chanterelles, Straden truffle, smoked cheese. Much of the produce used comes from the restaurant's own garden and fish pond. One special feature is the attracti