Beer Selection – restaurants in Lower Austria
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.
Home-smoked sturgeon and roast onion are no contradiction at Veronika and Uwe Machreich. The pub cuisine is as devoted as the evening "grand opera" - but always very relaxed.
Bernhard Gruber has enriched the established gourmet address with his wit. As a scout, he seeks out top local products and showcases them brilliantly. Tip: "Neues Backhaus" menu at a fixed price.
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.
This deluxe country restaurant is located in the Carnuntum wine region and focuses on upscale gourmet cuisine with foams, towers and truffles. The sommelier knows what goes with "Rubin" etc.
Impressive Weinviertel hotel inn. In the kitchen, emphasis is placed on carefully selected regional ingredients. The range of dishes is wide: from lentils with dumplings to a family brunch.
One of the most popular pubs in the region with slightly modernised pub cuisine. The house classics include Herrnbeuschel with Serviettenknödel and homemade Blunzen.
A good place for an enjoyable stay, whether in the restaurant, in the elegant barn or in the Salettl. Signature dish is the "Secreto", here from the Ötscherblick pig, with cider and apple.
The motto "glocal" - cooking worldwide inspirations with regional produce - is skillfully implemented. This modern interpretation of a pub, and home-made pastries, make the Kalteis so popular.
Ideally, you should get a spot in the beautiful garden with a view of the reservoir. The fish comes - nomen est omen - from the restaurant's own waters and is prepared according to guests' wishes.
If you are a little "under-hopped", take a seat in this traditional pub. Great selection of creative beers plus Gmünder Stadtbier. Also fine Waldviertel dishes: carp, dumplings, poppy seed noodles.
The name "Irish Pub" should not be confusing, as many international delicacies attract guests: good pizza, vegan Greek bowls or classic boiled beef. All in all, a fine mix.
There's a lot to discover in the Mostviertel. The Gafringwirt places great value on authenticity and tradition. The sweet "Ostarrichistrudel", an almost regional specialty, is particularly tempting.
Meat from Austria is clearly the focus, but is served "American style" as burgers and steaks. Tenderloin, pulled pork, fillet - no problem at all. Plus an extensive selection of beers.
It's good to know where the ingredients come from! The game is hunted by the son himself, "greens" come from their own garden, even the ketchup is homemade and goes perfectly with the crispy schnitzel.
A family business that specialises in products from its own organic farm and complements its range of favourite dishes with original dishes ("hunter's salad bowl"). Exclusive wine selection.
Black salsify, prepared by the Schwarz-Alm team, is a must in the Waldviertel in winter. The Jerusalem artichoke harmonises perfectly with the semolina-lemon praline as a cream soup. Delicious, radical regional cuisine.