The Best 10 Great Value priced Restaurants in Lower Austria
A real family business - the two daughters Tanja and Julia are also at the forefront. The kitchen serves local classics and Waldviertel specialties such as baked carp.
They have become rare, the tavern gems. Christian Donhauser runs one, and it's not just venison that he draws on the full range. Venison mince or wok, but the quality is always right!
Just like architect Adolf Loos ("Don't build picturesquely"), Hanna Sehn relies on values, not looks. You should never miss out on specialties from the Kreuzberglamm or "Oberwasser" fish at the Baujuwel.
Here, everyone contributes what they do best - and it shows. The menu is clearly laid out, but with everything that counts: fine starters, meat, fish, vegetarian dishes and a large selection of desserts.
Restaurant in the historic ambience of a former monastery. The cuisine is a blend of traditional and modern. Served with various types of home-brewed "Kartausenbräu".
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.
Cool location on the Donaulände in Ybbs. The interior is reminiscent of American café bars - the culinary focus is on international cuisine. Of course, fish and seafood are also a must.
Sonnentor stands for uncompromising organic quality - with a regional and seasonal focus at the restaurant. Sustainable, fresh and tastefully served in an ambience whose architecture is equally impressive.
A trip to Bonka is always worthwhile: honest cuisine with a history awaits between the forest and the smell of a pub. The roast pork comes from the wood-fired oven, the apple strudel from Grandma Bonka's traditional recipe.
Here, the chef himself is at the stove: Wolfgang Pillgrab cooks live in front of the guests at the Chef's Table and serves a multi-course menu full of excitement. On Wednesdays it smells of freshly roasted ribs.
Meat, fish or vegetarian - the Gutmann cooks creatively with Waldviertel produce. Varied, excellently crafted and with that certain something. The patisserie always impresses!
Built in the classic Vienna Woods style, the Waldhof has been a living pub for almost 100 years. The custom-marinated ribs or - as in the old days - the grill plate are legendary.
After a round of golf - or just because: Here, guests can expect cuisine with class - fine meat and fish dishes as well as pasta, almost like in Italy. Highlight: potato gnocchi in dolce latte cream.
The "Kräutergarten" restaurant, which was restored in 2024, has established itself very well. Catering manager Dario Linder and head chef Jan Gellermann mainly use seasonal and regional ingredients, many of which they grow themselves.
Popular ristorante in Baden. The focus is on classic Italian cuisine, but they also prepare specialties from individual regions, such as paccherotti alla zozzona with guanciale.
An established fixture on the Italian gourmet scene: reliable quality, authentic cuisine and a fitting ambience. One focus is on fresh fish and seafood (branzino in salt crust!).
Authentic Indian dishes with a focus on North India. The dishes from the tandoor, a special clay oven delivered from Punjab, are particularly recommended. Casual ambience!
Top restaurateur in the region: rooted in the region, but open to fine and exotic ingredients. Feel-good atmosphere, inviting and always lively. Fixed point of the week: the popular Thursday fried chicken day.
A culinary hub between forest and meadow: hearty Waldviertel classics, fresh pastries. Poppy seeds in all their variety and as a common thread on the menu - from strudel to dumplings.
The Beringers show how harmoniously tradition and zeitgeist coexist. New things are boldly integrated into the menu! In addition to grandma's soup, the menu also includes samosas and Beringer's fish 'n' chips.