With the best recommendation from the Falstaff Wine Guide Austria and Neighbouring Countries 2025/26
Not only geographically a center of the village. At Paul Braunstein, hospitality and the culinary calendar of the year are a matter of course: from cabbage soup to cauliflower steak, asparagus to goose liver.
When Erwin Schwarz is not in the kitchen or in the garden, he is working on new ideas for the seasonal menu. He loves down-to-earth, regional Austrian cuisine - stews and ragouts have depth.
Upscale tavern cuisine in a country hotel. The Strasser Hof at the foot of the Kamptal valley offers down-to-earth cuisine as well as a fine wine selection with more than 60 wines from the region.
Regional delicacies are served for breakfast, and this down-to-earth approach continues with a variety of lángos, pumpkin and mushroom spring rolls and Uhudler pheasant. Impressive: the historic Luisser wine cellar.
This wonderfully well-kept establishment has been run by the König family since 1708. Traditional dishes such as potato sausage or trout in a pumpkin seed crust are cooked with a fresh twist. Great wine culture!
Herbert Hettegger cooks with palpable fun: "golf delicacies" such as club sandwiches meet creative fish dishes and fine meat specialties. After a round of golf, you will be truly spoiled here.
Gerhart Poprask's passion for unusual wines and creative cooking is omnipresent. In addition to popular classics, the blackboard also features special daily recommendations.
Often copied, never equaled. Hallstatt is one of the most beautiful places in the world. The Seehotel Grüner Baum, located directly on the idyllic lake, is considered a pearl. Wonderful fish cuisine and fine dishes such as Wagyu beef.
Lunch is guaranteed - thanks to venison escalope, veal liver or the already classic fish and chips on Fridays. You are also well catered for here when it comes to wine.
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!
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.
Experience the vineyards up close: The traditional hotel promises pampering moments with a spa, regional cuisine, excellent wines and sweet and savory temptations from the in-house café.
Here, a large house also means plenty of culinary delights throughout the day. Porridge and "Ruderbrot", the high cream slice and a cocktail, but also chicken liver and farm duck - it's all here!
A changing menu with meat, fish, vegetarian and even vegan dishes keeps things exciting. Dad's favorite dish, the roast onion, remains a classic. Desserts are very important!
Hearty, rustic, down-to-earth - pub classics are a must: "roast pork like in the old days", home-made delicacies and honest hospitality make this traditional pub a fixture in Krems.
Fish and game from regional ponds and forests as well as vegetables from the garden form a harmonious line of delights. The Wachau fish soup shines - a fine, regional answer to bouillabaisse.
For more than a quarter of a century, the Haider family has been serving food both inside and out. Regulars who appreciate chicken liver, pork fillet with lecho or Somlauer dumplings are delighted by the house classics.
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.
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.
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".
Every place should have an inn like this. Cabbage soup, the legendary chicken liver, zander and the chestnut garden are just a handful of reasons on a long list alongside the house Burgundies.
Historically, this jewel was once the "Herrschaftswirt". To this day, guests dine in grand style on roast onion, filet mignon and other culinary favorites that are missing elsewhere. Plus: menu of the day.
This establishment is a recommendation from the Falstaff editorial team and a special tip for all delicatessen lovers.
Chef "Kalle" has all kinds of culinary ideas at the ready, sometimes tasting like Mediterranean favorites, sometimes like Austrian classics. The wines and drinks recommended by the friendly team are the perfect accompaniment.