Child friendly – restaurants in Lower Austria
The Stockerwirt has long been the best address in the Vienna Woods. With a superbly successful renovation - the ambience has been carefully embellished - and a sustained improvement in cuisine and wine. Chapeau!
Bears like to hibernate. At Michael Kolm, on the other hand, it's hard to imagine resting. The chic restaurant is always full of new, exquisite creations to keep your taste buds on their toes. Wonderful Waldviertel!
Whether in the panorama restaurant, the old wine cellar or the winter garden - everyone will find their own personal moments of pleasure. In the special Smaragd section, things are elegant, as there are only seven exclusive tables.
With 700 wines and 200 spirits, everyone will find the perfect accompaniment to the fine food. The menu has a high-quality structure and changes with the seasons: Game, truffles and more await.
What continuity! As the third generation of chefs, Peter Pichler goes one better - you can hardly cook more sustainably (own flour and vegetables). And you rarely eat more delicious food in the south of Lower Austria.
One of the most beautiful guest gardens in the Wachau! And although a lot of guests come here in summer, the restaurant offers great cuisine. And, of course, fabulous wines from Knoll.
Together, the Rosenbauch brothers are at the top of their game, whether in the kitchen or in the wine selection. The organic ingredients are only the best from the lake, forest and meadows of the region (Leithaland-Stier).
The location of the castle could not be better. In summer, you can sit on a magnificent terrace with a view of the Danube. The cuisine is sophisticated and the wines are world-class.
Homemade seasonal dishes, organic produce from the region, traditional home cooking - earthy dishes are refined with heavenly ingredients, such as the Pielachtal venison braised in Blaufränkisch.
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.
Stefan Hueber is a modern spirit who remains true to tradition and yet develops it further with a wealth of ideas. Mushroom stew or wild hare ravioli are the demonstration of his gastronomic creativity.
Hanna Sehn and Norbert Steiner have expanded Looshaus' imperative ("Don't build picturesquely!"): "Cook without frippery!" Lamb or trout from Kreuzberg are exemplary, and the ambience does the rest.
The friendly inn serves down-to-earth classics such as lemon fried chicken. On the other hand, the cuisine also ventures in a modern-international direction. Well-stocked wine cellar!
Adi Bittermann can rightly call himself world barbecue champion. His skill is evident in every perfectly hit cooking point, in every cut of the highest quality and in the smoky, aromatic note from the grill.
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.
The interior has a somewhat robust feel and transports guests back to the Renaissance. The food also gives a feeling of high cuisine (consommé, crab pockets) that is rarely found.
One of the pioneers of Demeter organic winegrowing serves up its wines. In summer, you can sit in the cozy courtyard under the old lime tree and taste the wines together with dishes made from regional organic produce.
Christoph Puchegger has carefully modernised the range of classics. Sturgeon or pak choi complement game and house cordon-bleu. The best way to start is with Emmerberger ham from Senior Hans!
The triad of "organic, seasonal and regional" is something you have to let melt in your mouth. Christoph Authried adds that special something to tasty, well-seasoned dishes with artisanal precision.
A visit that offers an experience of hospitality and fine tavern cuisine. The focus is on rural and regional cuisine, with the succulent dry-aged beef always a particular highlight.