Vegetarian Options – 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.
Styrian Marco Gangl gained cooking experience all over the world before realising his own gastronomic dream. His style is characterised by purist cuisine with a distinctive taste.
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 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.
Under Nicolas Engel, Marcella's has become the little gastronomic getaway that bears his name - and leaves a lasting impression: with fine ingredients such as truffles, porcini mushrooms and game specialties.
There's something going on in the pretty building: with the classic or the more modern wine menu (with a vegetarian option!) consisting of regional delicacies. And the Wagram wines go perfectly with it here and there.
The whole world united in Ambrozy's kitchen! The Austro tapas are a reflection of this: trout sashimi, roast spring rolls or bao buns from the farm duck. All dishes come from the chef himself.
Hotspot for upscale Italian specialties. Pasta is of course home-made, carne and pesce are cooked to perfection, and the dolci (tiramisu!) round off the overall experience nicely.
Fish, freshly selected from the display case, is the main focus. But the meat from the salt maturing chamber, prepared on the lava grill, is also a gastronomic sensation. Wine discoveries!
"Karnerwirt" host Martin Windbichler offers restaurant cuisine in time with the seasons and in his tried and tested style - from "Flecksuppe" soup to house schnitzel and goose roll. Another bonus: his sure hand with wine.
For landlord Rudi Hirsch, it is clear that good food comes from the Waldviertel. He consistently relies on partnerships with regional businesses and sources vegetables from his own garden. Great desserts!
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.
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.
Idyllic location! The vegan options are also magical. The interpretation of Filet Wellington with beet and zucchini alone deserves a round of applause. There are also fish and meat dishes.
"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!
"The quick trout" for in-between meals, "Wurst & Durst" for lovers of hearty cuisine or the catch of the day in "Fischers Fritz" style: from morning to night there's maritime cuisine and a view of the lake.