"Good Room Acoustics" Restaurants 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 culinary delights are staged and appeal to all the senses in equal measure: the cuisine is product-oriented, seasonal and cosmopolitan. Enjoyment at the highest level is celebrated in up to eight courses.
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 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".
Bernhard Gruber steadfastly brings the people of Neustadt up to speed with fine dining: he incorporates onsen egg, sous-vide and espuma into his menus with a sure hand. The ingredients are ultra-local.
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.
Hearty classics meet creative ideas, regional ingredients meet international cuisine. Whether it's a vegan smash burger, dry-aged X.O. steak or fish 'n' chips - enjoyment has many faces at Foggy Mix.
Between the vines and the Danube, you can enjoy what the Wachau is all about: fine cuisine and fine wines with character. Edeltraud Jamek's classics such as the "Topfenhaluschka" are indispensable on the menu.
Friendly, flooded with light and with a view of the vineyard: sophisticated cuisine from starter to dessert. The "Winza" tiramisu with marc brandy is a sweet exclamation mark. They always have the right wines!
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.
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!
Where stopping in feels like a vacation: a dream ambience right by the pond - simply wonderful on the terrace in summer. With fish specialties, steaks, pasta and pizza, the focus is clearly on enjoyment.
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.
Guests really feel like royalty here - the castle ambience does the rest. Romantic seating makes you feel like you're in another era. The cuisine focuses on the region and Austrian dishes.
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 former Schiffmeisterhaus impresses with its fine tavern culture. The kitchen serves meat, fish and vegetarian dishes - always with regional ingredients and good wine accompaniment. Nice service!
Funky Allerley tapas in Austro-Asian style: from mini catfish burgers to veal head buns, you show courage and creativity. Regional thinking, served full of ideas - these are dishes that are simply fun.
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.
Long live Waldviertel cuisine. The region delivers top products and the taste speaks for itself. The perfect combination is roast wild boar in juniper cream and a cool hop drink.