"Austrian Cuisine" Restaurants in Lower Austria
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.
It’s not every day that the value of a wine cellar jumps from that of a mid-range car to that of a Rolls-Royce overnight. That’s exactly what happened in mid-May in Langenlebarn, when owner Johannes Praskac posted the new wine list for the restaurant “Das Wolf.” The 27-year-old junior manager of the Tulln-based clan—known for plants and garden design—handles not only marketing and the planning of exclusive private gardens but also the restaurant, which his father, Wolfgang, chose to buy in 2011 rather than let the family’s traditional pub fall into the hands of real estate developers. After a turbulent financial history, the Praskacs now run the restaurant themselves. A dual leadership in the kitchen was initially announced in May, but things have since taken a different turn. They found a chef with ties to the region in Mark Lukaseder. Previously, he was in charge of the gourmet cuisine at Toni Mörwald’s flagship restaurant in Feuersbrunn. At “Das Wolf,” they immediately decided to do away with the previous “set menu” requirement and switch to basic Austrian ingredients. The paprika-infused premium fish soup is poured over raw pikeperch cubes that have been warmed only under a heat lamp. A fresh, summery appetizer: tagliata of XO Beef with arugula and Parmesan in a balsamic vinaigrette. A must-try is one of Lukaseder’s signature dishes: wonderfully tender, highly aromatic beef tongue—again from XO Beef—served as a roll with arugula and horseradish mayonnaise in a pumpkin seed oil emulsion. Free-range chicken—a rarity from local farms—is served as breast and a crispy fried drumstick with “Mais3”—sweet corn cream, popped corn, and corn kernels. Unpretentious country-style cuisine made with the finest ingredients. But it’s the wine—see above—that truly amazes. For one thing, the wine list has always been exceptionally vintage-focused—especially for those winemakers for whom Praskac has designed gardens in the past. See Hirtzberger, Tement, Lackner-Tinnacher, Ott, and others. There’s a special connection to Schloss Gobelsburg—Johannes Praskac is in a relationship with the winery’s daughter, Anna Moosbrugger. And then came the moment when the collection of a wine-collector friend was stored in the brick cellar—once the village disco. Bordeaux fans are sure to be delighted by individual bottles ranging from Lafite to Lafleur. Burgundy connoisseurs might be even more thrilled—Perrot-Minot, Prieuré Roch, Tino Kuban—you name it. Plus all sorts of wines from Sine Qua Non; even the rare U.S. Chardonnay Aubert is represented. And no one has to drive—it’s just a thirty-second walk to the ÖBB train stop.
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.
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".
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.
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!
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!
Region and nature are Mike Nährer's compass. He transforms local ingredients into modern, sophisticated dishes. Garden carrot with polenta, miso foam and almond quinoa - a real vegan masterpiece!
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.
Three decades of family tradition with a good view. Here at the Haslauerhof we cook regionally, think seasonally and serve with a view of the Danube. Meat, fish, vegetarian - everything is top!
Fine dining in Heurigen style: wine is celebrated here and combined with cuisine that combines regionality and French sophistication. A visit should be on every gourmet's to-do list!
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.
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.
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!
Good food from the Waldviertel region fuses with the flavors of Asia - bold yet down-to-earth. Mussels with yuzu, venison spring rolls and co. show: This inn has taste and cosmopolitanism at the same time.
Upscale restaurant cuisine with soul. From the soup to the dessert, great quality is evident in every detail. The Nehr family believes in manual labor - even the whipped cream is still whipped by hand here.
Hardly anyone looks after guests like Silvia and Hermann Haidinger. Every wish is catered for - whether meat, vegetarian, intolerances, regional or international - or simply extra extras.
A traditional restaurant and a Wachau landmark: Under apple trees you can enjoy regional specialties and the famous Knoll wines. An absolute must-do in the region, both in terms of food and wine.