"Beer Selection" Restaurants in Lower Austria
Where everything fits: Ambience and access to the region's top products are one thing, Veronika and Uwe Machreich's talent - as hostess and chef - is another. A hill full of culinary delights!
1 room, 5 tables, 23 courses - and Bernhard Zimmerl at the center of the action. Cooked live, staged course by course. An intense, personal dining experience that pushes culinary boundaries.
The kitchen and cellar are impressive! Great wine and champagne list, creative cuisine and a host who loves local food without dogma. Ingredients from a small radius, preferably from the "Donaugartl".
Bernhard Gruber steadfastly brings the people of Neustadt up to speed with fine dining: he incorporates onsen egg, sous-vide and espuma into his menus with a sure hand. The ingredients are ultra-local.
A family business with high quality standards and a dazzling appearance: fine products such as oysters and Angus beef are a testament to their refined taste - and the wine selection is as accurate as it is exquisite.
Hearty classics meet creative ideas, regional ingredients meet international cuisine. Whether it's a vegan smash burger, dry-aged X.O. steak or fish 'n' chips - enjoyment has many faces at Foggy Mix.
Fish and game from regional ponds and forests as well as vegetables from the garden form a harmonious line of delights. The Wachau fish soup shines - a fine, regional answer to bouillabaisse.
Lower Austrian tavern cuisine with a modern twist: classics and family recipes such as "Omama's sour cream soup" go hand in hand - based on the best ingredients from the Mostviertel region.
Martin Mocnik is a fantastic chef who combines unusual products and flavors to perfection. The best example: smoked duck breast with chestnut and rosemary ice cream - a wonderful combination!
The Harthallers love their region! Fresh fish from local waters takes center stage. It tastes even better with a view of the water - the Ernsthofner crayfish soup is excellent.
An old-school inn: the goulash is from the Wadschunken, the schnitzel is souffléed - as it should be. Homemade pastries are a must! Genuine, Viennese and wonderfully down-to-earth.
Long live Waldviertel cuisine. The region delivers top products and the taste speaks for itself. The perfect combination is roast wild boar in juniper cream and a cool hop drink.
The menu is reinvented every few weeks - and even the standard menu offers unlimited variety: fine cuisine, classic pub dishes, creative burgers and first-class pizza.
Today, the rustic inn presents itself with a fresh coat of paint and charming dining room - the character has remained the same. It continues to offer honest, home-style cooking, just as you would expect.
For over 30 years, roast cider has been one of the centerpieces of the Gafringwirt: roast pork shoulder, hand-rolled potato dumplings and cider sauerkraut - pure Mostviertel tavern culture.
No frills, no chichi - simply an honest inn through and through. Whatever is in season and whatever the landlord feels like cooking. There is therefore no need for a fixed menu.
"The American way of life" in the deluxe version: meat quality that sets standards. Steaks from tenderloin to flat iron, strong burgers, craft beer and sauces, toppings and extras galore.
Waldviertel to fall in love with: Poppy seeds, carp and Zwettler beer are standard on the menu, while special events set delightful accents. A restaurant that makes the region tangible and connects people.
A family business with a strong regional focus: organic ingredients come from their own fields or from carefully selected partners. The cooking is passionate - the braised venison roast is wonderful.