"Dogs allowed" Restaurants in Lower Austria
The new generation goes one better: The Landhaus is one of Austria's top addresses. Thomas Dorfer has confidently followed in its footsteps. Creative ideas, perfect implementation. Excellent!
Mörwald stages gourmet cuisine as a sensual overall experience: delicately composed, aromatically deep and technically brilliant. Regionality serves as a stage - pure culinary elegance unfolds.
Where culinary delights are staged and appeal to all the senses in equal measure: the cuisine is product-oriented, seasonal and cosmopolitan. Enjoyment at the highest level is celebrated in up to eight courses.
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!
The region is showcased in culinary terms here: Demeter and organic products, meat and fish of the highest quality. Seasoned with herbs and aromas from the garden, meadow and forest - pure natural cuisine.
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".
A top address in the Vienna Woods: idyllic outside by the pond, romantic barn ambience inside. Excellent quality, especially in the game cuisine. A legend: the superbly stocked wine cellar.
Kitchen and cellar at eye level: Head chef Erwin Windhaber focuses on the best products and fine aromas. His dishes are precisely composed - the wine recommendations for the evening menus are a must!
The two top chefs transform top ingredients from the farm's gardens and pastures as well as from elsewhere into down-to-earth dishes and great menus. A prime example of contemporary agriculture. Good wines!
He cooks in a way that hardly anyone else dares: Waldviertel meets the world, local produce meets exotic - often resulting in unconventional mixtures. Michael Kolm thinks homeland globally.
Tomaž Fink has a two-pronged approach, delighting hikers with classic dishes (top "Viennese") and serving gourmets his elaborate chef's menu, which changes with the seasons. Skillfully, in both styles!
Region and nature are Mike Nährer's compass. He transforms local ingredients into modern, sophisticated dishes. Garden carrot with polenta, miso foam and almond quinoa - a real vegan masterpiece!
Christian Wöber cooks ambitiously, confidently and creates sensory experiences. Visually a dream, aromatically precise, tasty and texturally always good for surprises. Great wine list.
Theresia Palmetzhofer is one of the best chefs in the country - and every plate shows it. Partly traditional, partly very unconventional, but always at the highest level in terms of appearance and taste.
Three decades of family tradition with a good view. Here at the Haslauerhof we cook regionally, think seasonally and serve with a view of the Danube. Meat, fish, vegetarian - everything is top!
Fine dining in Heurigen style: wine is celebrated here and combined with cuisine that combines regionality and French sophistication. A visit should be on every gourmet's to-do list!
When Erwin Schwarz is not in the kitchen or in the garden, he is working on new ideas for the seasonal menu. He loves down-to-earth, regional Austrian cuisine - stews and ragouts have depth.
Josef "Pepi" Sodoma always played a special role among Austria's most legendary innkeepers. Nobody called his Tulln inn "Zur Sonne" by that name; people had been going to "Zum Sodoma" for decades. This referred to him as the host and his wife Gerti's excellent cuisine. And when the last guest had left on Saturday evening, things really got going - the Sodomas got in the car and sped off to the best wineries in the south or the finest restaurants in Europe. This had two effects: a wine cellar with the best stock, especially in Italy. And a cuisine that always offered much more than just randomness. A few years ago, these two Sodomas - now in their 70s - retired to the second floor of the house. Downstairs, their children Susanne took over as hostess and Markus as head chef - both in their 50s. And what's the difference? None at all. The braised oxtail in nut butter with pioppini - "very hot plate" - is as much soul food as ever. The grammel dumplings with warm coleslaw are a benchmark. New dishes keep popping up, such as spring rolls of leg meat with paprika cabbage. As sommelier and man for everything, Jan Finz acts almost like another member of the family. Anyone who wants to know what continuity means should stop in here.
This is where the traditional inn makes the leap into the modern age. The cuisine takes tradition a step further: char with Jerusalem artichokes or sweetbreads with black garlic show sophistication and a great deal of sensitivity.
The focus is clearly on steak, with the churrasco also available in more unusual cuts. But the old spa town's old baths should also always be dedicated to seasonal specialties (from asparagus to pumpkin).