"Classic & Traditional Cuisine" Restaurants in Lower Austria
Everyone now cooks regionally and with ingredients from wild harvesting. Josef Floh has been doing this for ages - and it's exceptionally delicious. The more minimalist he prepares rarities from the field, the more fun the expert has.
Home-smoked sturgeon and roast onion are no contradiction at Veronika and Uwe Machreich. The pub cuisine is as devoted as the evening "grand opera" - but always very relaxed.
The Stockerwirt has long been the best address in the Vienna Woods. With a superbly successful renovation - the ambience has been carefully embellished - and a sustained improvement in cuisine and wine. Chapeau!
Reliable address for fine cuisine, preferably in "sharing style" so as not to miss out on any of Roland Huber's ideas (caramelized butter!). Seafood such as oysters and mussels are almost always on the menu.
In his kitchen, Erwin Windhaber shows how to skillfully "push" classic dishes into the vivid. Pâté en croûte or poppy seed buns are accompanied by around 2000 wines, far beyond the Hirtzberger cosmos.
The ambience and appearance could not be more picturesque, while the cuisine performs an artful balancing act between tradition, modernity and the regional. Add to that biodynamic Salomon wines by the glass – what more could you want?
The pub menu and the seasonal gourmet menus reflect the partnerships with the surrounding hunters, farmers and co. The excellent game cookery is particularly recommended.
Josef Sodoma is an innkeeper with heart and soul -- you can tell by the attentive service as well as the particularly well-made inn classics with a seasonal "spin" that come out of the kitchen.
"Jonny's" well thought out menu covers all preferences. Classic tavern dishes (including offal), fish specialties and vegetarian options - all of the highest quality, organic and regional!
The region plays a central role on the menu. The result is delicacies from Waldviertel cuisine such as baked veal head, black pudding and carp, as well as international dishes. Legendary wine list!
Enchanting terrace with a view of a true paradise garden. The dishes are refined and delicious (genuine Piedmont truffles). A special experience: "Diners Historiques" with cuisine dating back to 1790.
With 700 wines and 200 spirits, everyone will find the perfect accompaniment to the fine food. The menu has a high-quality structure and changes with the seasons: Game, truffles and more await.
Cooking talent Theresia Palmetzhofer has passionately turned Die Palme into a destination for gourmets. Only the best ingredients are allowed: meat, fish, vegetables - all regional, of course.
Powerful! What Jörg Hinterleithner conjures up from the cooking pots here deserves nothing but respect. From the beef soup to the sweetbreads, the porcini mushroom ravioli and the always good Thai curry.
The Donauterrassen are not just a summer attraction - the wood-fired oven in the restaurant burns all year round. Roland Lukesch relies on the highest quality ingredients and proves this every week at the show cooking.
One of the most beautiful guest gardens in the Wachau! And although a lot of guests come here in summer, the restaurant offers great cuisine. And, of course, fabulous wines from Knoll.
The location of the castle could not be better. In summer, you can sit on a magnificent terrace with a view of the Danube. The cuisine is sophisticated and the wines are world-class.
Christa and Ulli Hollerer have been living the rustic tavern tradition for years. The ladies do like down-to-earth cuisine, but live it up with their own creations such as "Grammelknödeln auf Kernölkraut".
The Nehr family preserves the charm of the inn tradition in this quaint late medieval house. Classic Austrian cuisine: the butter-tender veal cheeks and boiled beef are popular.