The best restaurants in Lower Austria in the Mid-Range Price Category
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!
Sensational performance in St. Pölten. In addition to Christoph Vogler's kitchen performance, the excellent wine list is also impressive. The provincial capital has irrevocably found its gourmet hotspot. Everything just fits here!
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 Markthof guarantees quality with products from its own farm - "from nose to tail" of course! The Edhofer family has succeeded perfectly in merging the farm with fine dining.
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.
Josef Sodoma is an innkeeper with heart and soul -- you can tell by the attentive service as well as the particularly well-made inn classics with a seasonal "spin" that come out of the kitchen.
"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.
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.
The Nehr family preserves the charm of the inn tradition in this quaint late medieval house. Classic Austrian cuisine: the butter-tender veal cheeks and boiled beef are popular.
Bernhard Gruber has enriched the established gourmet address with his wit. As a scout, he seeks out top local products and showcases them brilliantly. Tip: "Neues Backhaus" menu at a fixed price.
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.