"Parking Space" Restaurants in Lower Austria
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What chef Thomas Dorfer presents here is some of the best and most creative cuisine in the country. He continues the great tradition of the house in a very personal way. Monumental wine cellar.
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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.
The Toni M. is at the top level of Relais & Châteaux. The cooking style is characterized by international influences and a love of the region. The dishes appeal to all five senses at the same time.
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?
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!
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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.
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.
THE address in Langenlois for fine cuisine and, of course, a fine selection of drinks. Here the dishes are matched to the wines, not the other way around. A look at the wine book is therefore also a must.
Consistency is the trump card. The elegance of the Hechtnockerln alone, which matches that of their own wines, is a reason to come here. Wonderful garden; the epitome of the Wachau until the apricot dessert.
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.
Together, the Rosenbauch brothers are at the top of their game, whether in the kitchen or in the wine selection. The organic ingredients are only the best from the lake, forest and meadows of the region (Leithaland-Stier).
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.
Homemade seasonal dishes, organic produce from the region, traditional home cooking - earthy dishes are refined with heavenly ingredients, such as the Pielachtal venison braised in Blaufränkisch.
The cuisine makes use of the treasures of the surrounding area: Fish from the Danube and the Waldviertel, wine and game from the Wachau, vegetables from the garden. And voilà: modern inn cuisine with its finger on the pulse.
Traditional classics such as the "Essl Backhendl" are just as popular in the Wirtshaus as the modern, creative cuisine à la "Karpfen Tempura" or "Gansl Wan Tan". But everything is regional and of high quality.