really really nice guesthouse! very comfy beds, really nice large rooms, perfectly cleaned!…read more tasty and wholesome breakfast in the morning. all organic and fresh. what more can I say? ;) oh yes, the family that owns it is really friendly as well, price is really reasonable, perfect place to go spend the weekend and heading to the schaffelbad ;)

I got some good fried chicken here, Styrian style with pumpkin seeds in the breading. It was crispy…read moreand fresh, and reasonably priced (9.20 euro for half a chicken). The side of potatoes was solid (3.30 euro). There was a 0.60 charge for takeout. Service was good and helpful.

Chosen for it's proximity to the hotel & jet lag was telling us to choose between food and sleep…read more I'm glad we decided to get a bite to eat first, because it was a beautiful experience. The casual, warm atmosphere makes you feel at home when you walk in. But note: there's a smoking and non smoking section. My limited German was not an issue, and they kindly brought me a menu in English. My colleagues had told me that Schnitzel was a favorite in Graz, so I had to try it. The portion was HUGE and came with fries! But after a long day of traveling, it was just right. Danke!

On our last visit to Austria, we stopped in Graz and came across this lovely restaurant. Thankfully…read morethe waitress spoke english and she helped us choose our meals. The decor was pretty, the food was tasty and staff was friendly

The Johanneshof is a great place in the northern parts of Graz. Its roofed patio is ideal to spend…read morehours in and even when the weather is not ideal you can spend your time in fresh air while staying dry due to this roofed patio. So if you can get a table here it's a wonderful spot for large parts of the year. The building and its interior is light and bright in country style like an elegant Inn and the staff is friendly and willing to help. The menu offers typical Austrian/Styrian food and the meals we had were delicious. One had the famous Austrian Tafelspitz, another had the chicken breast (of the corn-fed chicken) with mushroom risotto and another one of our group had the beef tartar with quail-egg in marinated ruccola, butter and white bread. I had the Styrian Backhendl, a breaded chicken half, you can have with or without skin. I took it without skin, the traditional Styrian way. From Graz with love! Dr. Dr. Immanuel Fruhmann