The restaurants with the best goose in Lower Austria
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.
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!
The restaurant offers a vegetarian menu (and "0% accompaniment") as well as fine products, to which Sebastian Butzi adds his skillful touch: Black cod, truffles and crab in the finest dishes.
Josef "Pepi" Sodoma always played a special role among Austria's most legendary innkeepers. Nobody called his Tulln inn "Zur Sonne" by that name; people had been going to "Zum Sodoma" for decades. This referred to him as the host and his wife Gerti's excellent cuisine. And when the last guest had left on Saturday evening, things really got going - the Sodomas got in the car and sped off to the best wineries in the south or the finest restaurants in Europe. This had two effects: a wine cellar with the best stock, especially in Italy. And a cuisine that always offered much more than just randomness. A few years ago, these two Sodomas - now in their 70s - retired to the second floor of the house. Downstairs, their children Susanne took over as hostess and Markus as head chef - both in their 50s. And what's the difference? None at all. The braised oxtail in nut butter with pioppini - "very hot plate" - is as much soul food as ever. The grammel dumplings with warm coleslaw are a benchmark. New dishes keep popping up, such as spring rolls of leg meat with paprika cabbage. As sommelier and man for everything, Jan Finz acts almost like another member of the family. Anyone who wants to know what continuity means should stop in here.
A sophisticated multi-course menu with wine accompaniment or a spontaneous nightcap with fine appetisers - nobody will be disappointed here! Many fine wines are available by the glass. The menu is dominated by Wagram and Wachau wines. Hirtzberger, F.X. Pichler and Jamek are not to be missed.
Nature and culinary delights from the Waldviertel bear the clear signature of Norbert Steiner. He focuses on regional products, precise craftsmanship and flavors with depth. Grandiose wine selection included!
"Mealtime is lifetime" - it is celebrated at Mörwald's Refugium. What better way to spend it than with cuisine at the highest level? Top: grammel dumplings with champagne cabbage.
Product quality counts here, which is why regional ingredients are used in the kitchen. The restaurant remains true to the classic inn style, but gives it a modern twist - for example with Waldviertel venison tataki or celeriac roast.
Ox beef stands for maximum meat enjoyment. Inner values also count - for example with duck hearts or Blunzenburgers. The JungWIRT is an upscale inn with a modern signature. Organic quality!
Everything is new at Stefan and Martin Görg! The renovation has visually moved the wine selection to the center. Their creative cuisine, based on regional produce, continues to do everything it can to delight gourmets.
Here, everything that comes from the barn, pasture, water and garden is served. Rooted in regional cuisine, Martin Weiler combines down-to-earthness with delicate culinary artistry to create feel-good dishes.
Cult restaurant with a hodgepodge of quirky, overloaded decorations - guaranteed to amaze! The menu with regional classics is all the more tranquil. The house classic: Tafelspitz. An amusing excursion destination.
The beef soup and roast pork quickly reveal the quality of the cuisine with St. Florian as the patron saint of the kitchen. The wine selection in the house knows how to surprise. The cream slice is always good too.
You can get to know top local producers in the restaurant's cuisine, which is peppered with seasonal specialties (such as game). Martin Windbichler's curated wine selection adds to the pleasure of the visit.
A business that never stands still: Cuisine, ambience and offerings are constantly evolving. What has remained is a sense of family and the high standard of making guests truly happy - day after day.
A real family business - the two daughters Tanja and Julia are also at the forefront. The kitchen serves local classics and Waldviertel specialties such as baked carp.