The best restaurants in Lower Austria in the Great Value Price Category
A gastronomic journey of discovery through Rainer Melichar's world of flavours. He appreciates natural, flavourful dishes and uses the unique "Succowell" method to season them with natural juices.
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.
Harald Pollak's menu is characterised by traditional Weinviertel dishes. Genuine and down-to-earth, without a lot of frills: hearty soups, savory roasts and sweet delicacies from the pastry kitchen.
Gascon pork from Thomasberg and game all year round thanks to senior chef Karl: Christian Donhauser doesn't want to reinvent the wheel. Friends of pub cuisine thank him for it with a good beer.
Whether it's a menu of the day, à la carte or a four-course composition: the Hausgnost family reliably cooks to a high standard. Inn cuisine and more refined dishes (venison schnitzel) are perfectly presented on the plate.
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.
Authentic Waldviertel cuisine is on the menu, accompanied by fine wines as the perfect supporting cast. Afterwards, the fine brandies from their own distillery enjoy great popularity.
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.
One of the most popular pubs in the region with slightly modernised pub cuisine. The house classics include Herrnbeuschel with Serviettenknödel and homemade Blunzen.
Nature, tradition and full of flavour; idyllically situated in the forest, the restaurant sometimes offers oriental accents (carrots with merguez), which are harmoniously integrated into the classic line.
The gastronomic heritage of the country has been upheld for over 100 years. Tafelspitz and Beuscherl are just two of the classics on the menu; seasonal delicacies also make a grand entrance.
The Pillgrab is encountered on several levels: via Uber takeaway with Beuschel and crayfish soup, the enjoyment of game specialities in the restaurant and when booking a Wagyu cooking course.
Andreas Unger uses only organic beef in his burgers, and the Thursday fried chicken is a local cult anyway. And then there are the wine tips from the well-versed sommelier in this cosy restaurant.
The cooking here is excellent. Traditional dishes such as roast pork lung and modern dishes (tom yam gung) are skillfully executed. The legendary bacon jam is often featured.
Karin and Andreas Ottner run the restaurant the way their guests love it: with a pared-down menu and lovingly decorated. Because rice meat and beef roulades of this quality don't need any embellishment.
Typical country inn with a guarantee of regionality and seasonality - this ensures variety every month. From fish to Maibock and asparagus, to name but a few - all in first-class quality!
The historic building houses creative pub cuisine. Chef Samuel Pope also brings his English background to the table - Friday is "Fish and Chips Day". Steaks and burgers are also on the menu.
Innkeepers with heart and soul - Gitti in service, Franz in the kitchen (and before that on the stalk) - characterize this wonderful house. The journey is worth it, because "seasonal" and "local" are not just empty words here.
The Bonka family stands for regional and home-made products, naturally adapted to the season. The restaurant also offers vegetarian/vegan options. Friday is dumpling day, top goulash!
They still exist, the country inns that are almost self-sufficient when it comes to food. Heidi and Karl Buchegger are the proof: the family supplies their own farmhouse bread, fish and game. Rustic parlours enhance the enjoyment.