The Best 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!
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.
Mörwald stages gourmet cuisine as a sensual overall experience: delicately composed, aromatically deep and technically brilliant. Regionality serves as a stage - pure culinary elegance unfolds.
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 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.
1 room, 5 tables, 23 courses - and Bernhard Zimmerl at the center of the action. Cooked live, staged course by course. An intense, personal dining experience that pushes culinary boundaries.
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!
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!
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!
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!
Christian Wöber cooks ambitiously, confidently and creates sensory experiences. Visually a dream, aromatically precise, tasty and texturally always good for surprises. Great wine list.
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!