Nespresso – restaurants in Lower Austria
What chef Thomas Dorfer presents here is some of the best and most creative cuisine in the country. He continues the great tradition of the house in a very personal way. Monumental wine cellar.
The Toni M. is at the top level of Relais & Châteaux. The cooking style is characterized by international influences and a love of the region. The dishes appeal to all five senses at the same time.
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.
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).
In 2024, the third generation - Stefan and Martin Görg - officially takes over. The cooking brothers present local staples (Bromberg chicken, Siglesser fish) in a sophisticated way.
Gerhard Schiller spoils even the most discerning palates with several courses (pheasant soup with miso). In addition to the changing gourmet menu, popular regional and Viennese cuisine are served.
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.
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.
The exquisite menu is sometimes Italian, then Asian or down-to-earth Austrian. Wines from Domaine Wolf or the homemade Fontana lemonades always go well.
Young restaurateur Klaus Gutmann is a jack-of-all-trades in the business and is actively supported by his whole family. His passion lies in patisserie and the delicate, creative art of praline making.
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!
In the gourmet restaurant, Michael Suttner impresses with creative European-Asian fusion cuisine (samosas). The daily changing à la carte menus are accompanied by perfectly matched wines.
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.
Wolfgang Kleibensturz is a master of his trade: excellent cooking, top quality and top service. His excellent team provides active support. The whole package is just right here.