Landhaus-Keller
Schmiedgasse 9
Cuisines: European
About
This restaurant is in one of the most historic buildings in Graz, in the city center near the casino. (Its entrance is at the rear side of the Landhaus; its neighbor is the Zeughaus, the Armory.) In summer, outdoor tables are set up in a flowered courtyard with a view of a baroque church's arcade. The building was constructed in the early 16th century, and since then the cellars have hosted such famous guests as Metternich, Franz and Eduard Sacher, and the Duke of Wellington. A dimly lit corridor passes three rustic and authentically Teutonic dining areas (there are six if you count the nooks and crannies), ranging from the Hunters' Room to the Knights' Room. A wide and well-prepared selection of seafood, veal, beef, pork, and chicken dishes is served. Specialties are usually based on old Styrian recipes. You might begin with sour-cream soup with scorched polenta, meatballs with sauerkraut, Styrian cheese dumplings in beef broth, and browned omelets with blueberries. Specialties of which the chef is particularly proud include Styrian beef with chanterelles and smoked saebling (salmon trout) with horseradish sauce.
