"Breakfast" Restaurants in Lower Austria
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".
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!
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!
"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.
A panorama to melt away and dishes to fall in love with. With the emerald menu, the cuisine reaches its creative peak and Wolfgang Bauer once again proves himself to be a master of culinary invention.
A family business with high quality standards and a dazzling appearance: fine products such as oysters and Angus beef are a testament to their refined taste - and the wine selection is as accurate as it is exquisite.
A visit to the castle grounds becomes a complete experience: a good glass of wine before the concert and Mörwald's renowned cuisine - a harmonious combination in the midst of the beautiful park landscape.
Lower Austrian tavern cuisine with a modern twist: classics and family recipes such as "Omama's sour cream soup" go hand in hand - based on the best ingredients from the Mostviertel region.
This is where Toni Mörwald's journey began. The former inn is now a little more upmarket, with a clear gourmet signature - but the goulash and snails remain wonderfully down-to-earth.
With its modern ambience and creative cuisine, Bibers is a cool place for vacationers and locals alike. Schlutzkrapfen or "vorarlBURGER" are based on the region, but there are also international dishes.
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!
Martin Mocnik is a fantastic chef who combines unusual products and flavors to perfection. The best example: smoked duck breast with chestnut and rosemary ice cream - a wonderful combination!
Restaurant in the historic ambience of a former monastery. The cuisine is a blend of traditional and modern. Served with various types of home-brewed "Kartausenbräu".
The new head chef Victoria Kuben brings a breath of fresh air to Waldviertel cuisine. One of the region's prized fish is in the spotlight - carp caviar and Litschauer Schlosskarpfen shine in particular.
The panorama is just the icing on the cake of an extraordinary experience that indulges all the senses. The menu takes guests on a journey through the Wachau - one that they would love to extend.
The Rosenberger winery also includes a modern guest house and the "Feinsinn" restaurant, run by Chiara Ringler and Philipp Flatz. Classic dishes are served at lunchtime and more creative dishes in the evening.
The wok on the flames is of course an eye-catcher, but the great constant Michael Suttner does not limit himself to this in culinary terms. Imaginative seasonings and plenty of Asian inspiration await.
Thematic focuses enrich the culinary offerings: at the exclusive Wine Culinary by chef Markus Scheuer, the menu follows the wine. Ten fine wines are paired with five finely balanced courses.
Edgy and unmissable, the Post defies fashions: The wine cellar is well stocked, the steaks from the maturing cabinet are on point and the beef soup is a delight. Pub classics of the finest kind!