Sunday Opening – 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.
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 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!
Reliable address for fine cuisine, preferably in "sharing style" so as not to miss out on any of Roland Huber's ideas (caramelized butter!). Seafood such as oysters and mussels are almost always on the menu.
In his kitchen, Erwin Windhaber shows how to skillfully "push" classic dishes into the vivid. Pâté en croûte or poppy seed buns are accompanied by around 2000 wines, far beyond the Hirtzberger cosmos.
The ambience and appearance could not be more picturesque, while the cuisine performs an artful balancing act between tradition, modernity and the regional. Add to that biodynamic Salomon wines by the glass – what more could you want?
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!
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.
"Jonny's" well thought out menu covers all preferences. Classic tavern dishes (including offal), fish specialties and vegetarian options - all of the highest quality, organic and regional!
The region plays a central role on the menu. The result is delicacies from Waldviertel cuisine such as baked veal head, black pudding and carp, as well as international dishes. Legendary wine list!
Enchanting terrace with a view of a true paradise garden. The dishes are refined and delicious (genuine Piedmont truffles). A special experience: "Diners Historiques" with cuisine dating back to 1790.
You could take it easy, but you don't rely on the quality of the steaks alone (here you understand cooking stages!). Seasonal delicacies from asparagus to pumpkin and truffles complete the wide range on offer.
Cooking talent Theresia Palmetzhofer has passionately turned Die Palme into a destination for gourmets. Only the best ingredients are allowed: meat, fish, vegetables - all regional, of course.
Powerful! What Jörg Hinterleithner conjures up from the cooking pots here deserves nothing but respect. From the beef soup to the sweetbreads, the porcini mushroom ravioli and the always good Thai curry.
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.
The Donauterrassen are not just a summer attraction - the wood-fired oven in the restaurant burns all year round. Roland Lukesch relies on the highest quality ingredients and proves this every week at the show cooking.
THE address in Langenlois for fine cuisine and, of course, a fine selection of drinks. Here the dishes are matched to the wines, not the other way around. A look at the wine book is therefore also a must.
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.
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.