Michelin Guide
The gastronomy guide, which is known worldwide for its ratings of restaurants and hotels, has also been honouring establishments in Steiermark since 2025.
Originally created in France in 1900 by the brothers André and Édouard Michelin, the guide initially served as a practical travel guide for motorists - including maps, petrol stations and accommodation recommendations. What makes the Michelin Guide so special is its star rating system, which has been used to assess the quality of restaurants since 1926.
Excellent restaurants
The evaluation is based on strict and anonymous visits. Aspects such as the quality of the ingredients, technique in the kitchen, flavour, consistency and value for money are all taken into account. Over the decades, the Guide Michelin has developed into a global benchmark for culinary excellence and enjoys a legendary reputation. A Michelin star is regarded as the highest honour and distinction for a restaurant.
One to three stars symbolize the highest culinary art:
- One star: very good cuisine that is worth a stop.
- Two stars: Excellent cuisine that is worth a detour.
- Three stars: Exceptional cuisine that is worth a trip.
2 Star - Michelin Guide
Die Weinbank - Gerhard Fuchs
There are no menus in the conventional sense at the Weinbank. The food is cooked according to the appetite of the guests, what nature and agriculture have to offer and the creative inspiration of Gerhard Fuchs.
1 Star - Michelin Guide
Am Pfarrhof – Ostrea am Pfarrhof - Harald Irka
On Wednesdays and Thursdays, Ostrea serves the best quality fish and seafood, while on Fridays it's time for the normal Michelin-star quality that you have come to expect from Harald Irka at Am Pfarrhof. Never ordinary, always special.
Geschwister Rauch - Sonja And Richard Rauch
Sonja and Richard Rauch are the dynamic duo of the Thermen- & Vulkanland, she is the professional hostess, and he is the fearless chef who dares to tackle the often inaccessible offal cuisine.
Restaurant Artis - Philipp Dyczek
At ARTIS, every dish is a painting, created with technique and skill. Surprise menus with regularly changing compositions celebrate Philipp Dyczek's cuisine.
Geiger Alm - Dominik Utassy
5 tables in the Geiger Alm - that's all you need for a top-class culinary evening. Regional ingredients and creative tricks from Dominik Utassy ensure fine dining in the former ski hut.
Lieperts - Manuel Liepert
Top gastronomy in Leutschach has become much richer with Manuel Liepert. A 7-course surprise menu - with wine accompaniment or in the zero alcohol version - combines culinary playfulness with aromatic sophistication.
Schlosskeller Südsteiermark - Markus Rath
Restaurant cuisine and gourmet parlour complement each other perfectly in Markus Rath's Schlosskeller. Between brunch, pop-ups and sharing menus, there are many other concepts here that characterize the honest, purist product cuisine.
Wörgötter Fine Dining - Florian Wörgötter
Restaurant Wörgötter in Ligist is known for its harmonious combination of traditional and modern cuisine - pub and fine dining combined under one roof by Florian Wörgötter.
Saziani - Christoph Mandl
Ecologically orientated producers and careful use of resources - this is how Christoph Mandl serves responsible fine dining at Saziani. What's exciting is that he likes to cook according to the day and his mood, so the menu is constantly changing.
Sattlerhof - Markus Sattler
The dishes at the Sattlerhof are prepared with precision - in a kitchen for everyone who enjoys food. Markus Sattler's passionate culinary art can be savoured in the personally created gourmet menu.
Zeitraum - Stefan Eder
ZeitRAUM is all about time - and about being in the here and now. If you're lucky, you'll experience what the Big Bang or stardust tastes like and see how chocolates float through space.
Restaurant Thaller - Norbert Thaller
If you take a seat in the garden at Norbert Thaller's restaurant, you will most likely be sitting next to vegetable patches and the restaurant's own fishpond. Here you can appreciate the flavour quality of the original product.
Lilli Fine Dining - Walter Triebl
In the evening, the gourmet version of the 'Lilli' gastronomy offers a fine-dining menu by Walter Triebl and his team with four to six courses made from regional top-quality products. Creative combinations such as sturgeon with Alpine caviar or Amur carp with pörkölt are served in a modern setting with a guest garden.
Genießerei am Markt - Alexander Posch
Opening of the year
The rustic market stall at Kaiser-Josef-Platz provides the unusual setting for Alexander Posch's sophisticated cuisine.
In the evening, a "Styria Market Dinner" with around ten courses made from seasonal, regional products is served – precise, refined, and full of finesse.
A relaxed atmosphere is ensured by Julia Glanzer and her team, complemented by an uncomplicated lunch menu.
Zur Goldenen Birn - Jan Eggers
In the restaurant of the historic “Parkhotel,” a culinary journey through the k. & k. monarchy is offered – inspired by old recipes, interpreted in a modern way.
Seasonal menus with four or eight courses are served, combining a classic base with creative flavors and finesse.
Stylish ambiance where historical and modern elements merge, as well as attentive service, including personal presentation of the dishes.
Broadmoar - Patrick Faist
Idyllically located country house with stables and meadows, with consistently regional and seasonal cuisine. Patrick Faist and Michael Stoehr serve creative, sophisticated dishes à la carte or in a menu, stylishly presented on handcrafted ceramics. Warm, competent service with suitable wine recommendations and an especially charming terrace in the summer.
