The Best Restaurants with 3 Falstaff Fork(s) in Lower Austria
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!
The restaurant offers a vegetarian menu (and "0% accompaniment") as well as fine products, to which Sebastian Butzi adds his skillful touch: Black cod, truffles and crab in the finest dishes.
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!
Even the "small bites" reveal Peter Pichler's ambition. Regional through and through ("Cook the Gart'l"), even the celery is served "from head to toe". Game is also very good!
Marco Gangl doesn't have to promise the moon - he delivers. With a Scandinavian influence, he reduces things to the essentials: an excellent basic product and the art of imaginatively refining it.
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.
Nature and culinary delights from the Waldviertel bear the clear signature of Norbert Steiner. He focuses on regional products, precise craftsmanship and flavors with depth. Grandiose wine selection included!
Good food from the Waldviertel region fuses with the flavors of Asia - bold yet down-to-earth. Mussels with yuzu, venison spring rolls and co. show: This inn has taste and cosmopolitanism at the same time.
Upscale restaurant cuisine with soul. From the soup to the dessert, great quality is evident in every detail. The Nehr family believes in manual labor - even the whipped cream is still whipped by hand here.
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).
Hardly anyone looks after guests like Silvia and Hermann Haidinger. Every wish is catered for - whether meat, vegetarian, intolerances, regional or international - or simply extra extras.
A traditional restaurant and a Wachau landmark: Under apple trees you can enjoy regional specialties and the famous Knoll wines. An absolute must-do in the region, both in terms of food and wine.