"Sunday Opening" Restaurants in Lower Austria
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!
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!
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!
The restaurant offers a vegetarian menu (and "0% accompaniment") as well as fine products, to which Sebastian Butzi adds his skillful touch: Black cod, truffles and crab in the finest dishes.
He cooks in a way that hardly anyone else dares: Waldviertel meets the world, local produce meets exotic - often resulting in unconventional mixtures. Michael Kolm thinks homeland globally.
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!
Marco Gangl doesn't have to promise the moon - he delivers. With a Scandinavian influence, he reduces things to the essentials: an excellent basic product and the art of imaginatively refining it.
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.
This is where the traditional inn makes the leap into the modern age. The cuisine takes tradition a step further: char with Jerusalem artichokes or sweetbreads with black garlic show sophistication and a great deal of sensitivity.
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!
The focus is clearly on steak, with the churrasco also available in more unusual cuts. But the old spa town's old baths should also always be dedicated to seasonal specialties (from asparagus to pumpkin).
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.
Everything is new at Stefan and Martin Görg! The renovation has visually moved the wine selection to the center. Their creative cuisine, based on regional produce, continues to do everything it can to delight gourmets.