Landcafe Auszeit

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

Luis Thaller represents the sixth generation of his family to run this establishment, which has been going since 1875. Made primarily from locally sourced ingredients, the dishes served here are sophisticated and packed with flavour. These are presented in the form of an ambitious surprise menu comprising four to seven courses. The chef's signature dish is the farm-fresh egg with celeriac, greaves and pig's head. To complement your meal, there is a good selection of wines and non-alcoholic beverages. The restaurant is housed in Der Thaller hotel along with Wirtshaus, a more down-to-earth alter

The Haberl-Fink family is dedicated and passionate about this inn with a tradition dating back to 1924. Just as the establishment itself is divided into a rustic space with a tiled stove and a chic, modern restaurant, there is also a dual culinary concept: traditional regional fare à la carte or a modern and seasonal set menu ("Fine Dining Menü"). A fantastic selection of wines also awaits, especially for fans of Styrian labels. Fink's Terrassen-Nest is open during the day, serving a small selection of hot and cold dishes, as well as house-made ice cream. Tip: A variety of delicious food items