"Child friendly" Restaurants in Lower Austria
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.
Oswald Topf - the name says it all. With subtlety and a flair for flavors, he composes gourmet menus that read like culinary declarations of love. Cuisine from Austria, but also from all over the world!
A picturesque residence with culinary aspirations: snail soup and boiled beef stand for regional class. And to round things off, apricots in all their delicious variations are a must.
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!
With wild garlic, asparagus, game and pumpkin, you can enjoy cooking your way through the seasons here. The hand-rolled, delicious apricot dumplings are in season all year round. A real family business!
The house cordon bleu and the roast onion roast are immovable, otherwise Christoph Puchegger likes to spice up the menu: Miso, pak choi or parsley oil meet country inn charm - great!
The Harthallers love their region! Fresh fish from local waters takes center stage. It tastes even better with a view of the water - the Ernsthofner crayfish soup is excellent.
An old-school inn: the goulash is from the Wadschunken, the schnitzel is souffléed - as it should be. Homemade pastries are a must! Genuine, Viennese and wonderfully down-to-earth.
The Wagner brothers get the most out of the kitchen and cellar: mainly classic dishes such as veal schnitzel in lard, but also surprisingly exotic with octopus club sandwiches and mackerel with kimchi.
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.
Gourmet meeting place in the historic center of Melk. The cuisine is classically rooted, but the Austro tapas are bold: sweet and sour cauliflower with miso-poppy seed mayo and pistachios is pure creativity.
Horses, fairways and good food: the overall concept is what makes the Richardhof so special, and not just at the popular Sunday brunch. Dumpling trilogy - also available vegetarian - meets fried chicken and Buchteln.
A trip to Bonka is always worthwhile: honest cuisine with a history awaits between the forest and the smell of a pub. The roast pork comes from the wood-fired oven, the apple strudel from Grandma Bonka's traditional recipe.
Here, the chef himself is at the stove: Wolfgang Pillgrab cooks live in front of the guests at the Chef's Table and serves a multi-course menu full of excitement. On Wednesdays it smells of freshly roasted ribs.
Built in the classic Vienna Woods style, the Waldhof has been a living pub for almost 100 years. The custom-marinated ribs or - as in the old days - the grill plate are legendary.
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.
A culinary hub between forest and meadow: hearty Waldviertel classics, fresh pastries. Poppy seeds in all their variety and as a common thread on the menu - from strudel to dumplings.
At Fontana, Italian dolce vita feeling meets stylish club ambience. Antipasti, pizza, tiramisu and Aperol - enjoyment in a green setting, on the fantastic terrace with a view of the lake instead of the sea.
Who doesn't like sitting in the shady chestnut garden with a view of the water? Upscale regional cuisine with international excursions. For those with a sweet tooth, the apricot pancakes are the sunny highlight.
Culinary art becomes a stage here: chef Matthias Ambrozy surprises with menus that are constantly being recreated. Each dish is a small work of art on the plate. Sensational steaks!