In a city better known for Alpine views and imperial architecture, Ludwig Burger gives Innsbruck a sharply executed answer to the modern burger restaurant.
Set on Museumstraße, a short walk from the Old Town, it’s built around organic Austrian ingredients, local suppliers and a fast-casual format that doesn’t feel careless.
The result is an easy, useful address for travellers who want something relaxed without surrendering provenance or flavour.
At a glance
- Ludwig Burger is an Innsbruck-born burger restaurant founded by Angela and Erich Hauser in 2014.
- The concept focuses on bio-certified sourcing, including Austrian organic beef and locally baked brioche buns.
- Classic beef and veggie burgers are typically around €15, with double-stacked signature options closer to €20.
A London spark with Tyrolean roots
Ludwig Burger was founded by Tyrolean couple Angela and Erich Hauser, who opened the Innsbruck restaurant in 2014 after being inspired by time spent in London.
Their idea was to bring a more ingredient-led burger culture to Austria, framed by the brand’s philosophy of “True Burger Love”.
In practice, that means burgers made without artificial flavours or chemical additives, with a strong emphasis on regional suppliers and organic farming.
The original Innsbruck location was followed by Ludwig Salzburg in 2016 and Ludwig SCS Vösendorf in February 2026.
Organic beef, local buns and a broader menu
The central proposition is straightforward, but the sourcing gives it weight.
Ludwig uses 100% Austrian Simmental beef sourced from small-scale organic farms through Bio-Metzgerei Sonnberg.
The brioche buns are baked daily by Altstadt-Bäckerei Kröll in Innsbruck, giving the burgers a local foundation beyond the meat itself.
Chicken burgers are made with Tyrolean Organic Alpine Chicken, using upper-thigh meat from Stipplerhof, an organic mountain farm in Ötztal.
Fries are cut fresh each day from organic potatoes and served skin-on, with versions including Mexican fries topped with guacamole, tomato salsa and house aioli.
The menu also moves beyond burgers with superfood bowls featuring ingredients such as rocket, feta, quinoa, cucumber, microgreen sprouts, toasted pumpkin seeds and sunflower seeds, served with lemon-maple dressing.
Desserts keep to a tighter script, with lemon cheesecake and a warm chocolate brownie served with vanilla ice cream among the sweeter finishes.
The Angela Hauser approach
Angela Hauser is the culinary lead behind Ludwig’s menu and is credited with developing the recipes.
Because she oversees the wider Ludwig operation across Innsbruck, Salzburg and Vösendorf, the restaurants don’t rely on a single traditional head chef model at each site.
Instead, the brand uses team-based kitchen systems, standard operating procedures and quality controls designed to keep the food consistent across locations.
That matters in a casual restaurant, where consistency is often the detail that separates a good concept from a merely attractive one.
Museumstraße atmosphere and value
The Innsbruck restaurant balances an urban, industrial-influenced interior with a warmer Alpine ease.
Low pendant lights, clean-lined seating and large windows make the room feel bright by day, while softer evening lighting gives it a more intimate mood.
Pricing sits in the boutique burger category, with classic beef and veggie burgers generally around €15 and more substantial double-stacked signature options such as the Ludwig Burger closer to €20.
Given the organic sourcing and supplier focus, Ludwig’s value is less about being cheap and more about making better ingredients feel accessible.
For visitors in central Innsbruck, it’s a dependable choice when the brief is casual, quick and still considered.
Ludwig Burger’s appeal lies in refusing to treat fast-casual dining as an excuse for anonymous ingredients, making it a strong stop for burger loyalists, vegetarians and anyone after a more modern bite between Old Town wandering and an evening in the city.
