Falstaff Restaurantguide 2025: The best restaurants in lower Austria
The new generation goes one better: The Landhaus is one of Austria's top addresses. Thomas Dorfer has confidently followed in its footsteps. Creative ideas, perfect implementation. Excellent!
Each dish is a harmonious composition in perfect harmony: scallops with Roscoff onions, chicken skin and XO sauce become a melody of flavors. One of the top addresses in Lower Austria.
Where culinary delights are staged and appeal to all the senses in equal measure: the cuisine is product-oriented, seasonal and cosmopolitan. Enjoyment at the highest level is celebrated in up to eight courses.
The kitchen and cellar are impressive! Great wine and champagne list, creative cuisine and a host who loves local food without dogma. Ingredients from a small radius, preferably from the "Donaugartl".
Mörwald stages gourmet cuisine as a sensual overall experience: delicately composed, aromatically deep and technically brilliant. Regionality serves as a stage - pure culinary elegance unfolds.
Where everything fits: Ambience and access to the region's top products are one thing, Veronika and Uwe Machreich's talent - as hostess and chef - is another. A hill full of culinary delights!
The region is showcased in culinary terms here: Demeter and organic products, meat and fish of the highest quality. Seasoned with herbs and aromas from the garden, meadow and forest - pure natural cuisine.
Kitchen and cellar at eye level: Head chef Erwin Windhaber focuses on the best products and fine aromas. His dishes are precisely composed - the wine recommendations for the evening menus are a must!
A top address in the Vienna Woods: idyllic outside by the pond, romantic barn ambience inside. Excellent quality, especially in the game cuisine. A legend: the superbly stocked wine cellar.
He cooks in a way that hardly anyone else dares: Waldviertel meets the world, local produce meets exotic - often resulting in unconventional mixtures. Michael Kolm thinks homeland globally.
The two top chefs transform top ingredients from the farm's gardens and pastures as well as from elsewhere into down-to-earth dishes and great menus. A prime example of contemporary agriculture. Good wines!
Tomaž Fink has a two-pronged approach, delighting hikers with classic dishes (top "Viennese") and serving gourmets his elaborate chef's menu, which changes with the seasons. Skillfully, in both styles!
Even the "small bites" reveal Peter Pichler's ambition. Regional through and through ("Cook the Gart'l"), even the celery is served "from head to toe". Game is also very good!
Marco Gangl doesn't have to promise the moon - he delivers. With a Scandinavian influence, he reduces things to the essentials: an excellent basic product and the art of imaginatively refining it.
Theresia Palmetzhofer is one of the best chefs in the country - and every plate shows it. Partly traditional, partly very unconventional, but always at the highest level in terms of appearance and taste.