Breakfast – 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.
The pub menu and the seasonal gourmet menus reflect the partnerships with the surrounding hunters, farmers and co. The excellent game cookery is particularly recommended.
The cuisine at the Stammhaus is characterised by a creative interpretation of traditional dishes. In the Relais & Châteaux style, great importance is attached to sophistication and first-class service.
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.
Courageous, modern-thinking restaurant team that likes to try out new recipes in "field trials". If you want to play it safe, choose the classic schnitzel, roast onion and goulash.
Mörwald is a guarantor for fine dining, but his parents also passed on their inn cooking to him. Reactivated in 2016, the restaurant serves roast pork, boiled beef and other specialties just like in the past.
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.
Head chef Klaus Hölzl adds a new dimension to traditional cuisine by combining down-to-earth elements with modern influences. His kimchi roulade, for example, is well worth trying.
After the cultural delights, it's the palate's turn. Every detail is perfectly coordinated: Atmosphere, service, food selection and not forgetting the excellently harmonised wine. Mörwald knows how to do it!
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.
The view over the Danube into the countryside is just a visual foretaste of the restaurant's heavenly delights. Wolfgang Bauerand Dominik Moser are true masters of aromatic cuisine.
One of the institutions inextricably linked to its location: Christoph Hönig manages the gastronomic heritage in time with the seasons. Always available: home-aged rib-eye steaks and top Austrian wines.
Real estate developer Alexander Fürnwein took over the Hotel zur Linde from Karl Polak last year. A modern interpretation of restaurant cuisine with classics such as Fiakergulasch (goulash) and Tafelspitz awaits.
Whether classic with schnitzel and boiled beef or extravagant with liver terrine or homemade sulz - the Austrian tavern cuisine is consistently convincing. Best city centre location.
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.
Design with fine wood meets down-to-earth at Eva-Maria Reisenbauer. In keeping with family tradition, she serves refined dishes (goat's cheese wrapped in speculoos) made from regional products, including vegetarian options.
Vacation feelings on the Danube: the Alps meet the Adriatic right on the water. But you don't lose sight of Asia (miso salmon) and the rest of the world (burgers). Accompanied by wines from Artner.
"Fred" Weber also spoils non-hotel guests every Sunday: this is when the "Genussreich" opens in the spa town. Important alongside top local products: The experienced chef never uses sugar in his creations!
A gastronomic fairytale is being written here at the foot of the Schneeberg. The dishes are varied, with the famous Alpine salmon or Schneebergrind beef always finding a place on the menu.
Culinary delights are traditional with carp and schnitzel, but there are also themed evenings with Italian flair. Variety is important, which is why the menu changes almost daily!