Accommodation – restaurants in Lower Austria
Thomas Dorfer gently innovated the tradition of the house. He interprets great, classic cuisine in a contemporary way, with modern technology and old methods going hand in hand. Top wine service.
Toni Mörwald also has a fine-dining area in his main restaurant, where he celebrates the great cinema of cooking. His best dishes, prepared to a high standard, are accompanied by top (Wagramer) wines.
Edelwirtshaus quality (for example, veal cream braised pork) and Uwe Machreich's "grand opera" in the evening: It all started with this double. Meanwhile, the store and the rooms bring the guest close to the region.
Cooking talent Roland Huber has turned his eatery into one of the most interesting gourmet spots. He mixes his own creations with classic dishes in a virtuoso manner. Beautiful garden, grand fish courses.
Everything simply fits here: the innovative regional cuisine with top-quality produce, a wine list that touches all the right notes alongside the large selection of Salomon organic wine, and an enchanting setting to boot.
The Bärenhof became the chic Kolm restaurant with a stronger focus on exclusive cuisine, which is among the best in the country. What has remained is the Waldviertel connection and the friendly service.
Hunting villa on the outside, trendy and colourful on the inside. The mix strikes a chord, as does the cuisine of young Matthias Birnbach, who is implementing Max Stiegl's concept at the Rax. All we can say is: braised wild boar cheeks.
Dignified setting with panoramic views, where you can enjoy seasonal highlights such as wild boar on a spit or Waldviertel pasture-raised goose with dumplings and red cabbage. The wine list is incredibly well sorted.
The best regional ingredients, often excitingly interpreted and always to the point. You can choose between great tasting menus or upscale classics. Almost all of the Bründlmayer wines are also available by the glass.
A legend in the Wachau. Basic, solid and excellent Austrian cuisine. Guests make pilgrimages from far and wide just for Edeltraud Jamek's pike dumplings. Tasteful, middle-class setting.
The wide view down to the Danube is fantastic. In the newly renovated restaurant, the balancing act between classic Backhenderl and a sophisticated menu is successful. Rich wine list.
Charming traditional house with a beautiful garden. Gerhard and Regine Knobl serve high-end kitchen classics: catfish butter schnitzel, bouillabaisse, but also vegan stuffed peppers.
The parent house of the Toni Mörwald empire. Here the master has mostly classic dishes of Austrian cuisine served, enhanced by his own creations with the top products from the region.
Splendid baroque building with sensationally beautifully planted courtyard. The house wines are famous and the dishes correspond to well-respected modern country pub cuisine. Fine (apricot) desserts!
Between red columns, design lamps and windows with a view of the vines, the gastronomic region is staged as much as the distance. Good wines, you end the evening in the Holl Bar.
The drive through the Strudengau region enchants - as does the high-quality and partly Asian-inspired cuisine of Hans Jörg Hinterleithner. He delicately weaves flavors into a sensory masterpiece.
At Verena and Christoph Schüller's, you can choose either a fixed surprise menu in seven or nine courses or creative dishes from the menu. For example, fish tartare in batter or venison cream soup with carrots.
Grandiose cuisine in the third generation, that alone says a lot. With "Cook the Gartl", Peter Pichler takes the regional delights of the Wechselland region into high cuisine, for example rowan berry, venison and mushrooms.
Stefan Hueber conjures up hearty, down-to-earth dishes deeply rooted in tradition from Scheibbser trout, brillenschaf sheep and game. His own vegetable garden provides the best basis for vegetarian dishes.
Would you like a menu from the Buckligen Welt, the "Grüne Haube" or something classic like the Beiried? As colourful as the preferences of the (spa) guests is also the offer of delicious dishes for them.