Falstaff Restaurantguide 2024: 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!
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".
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.
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!
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.
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.
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!
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.
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 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.
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.
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.
Josef "Pepi" Sodoma always played a special role among Austria's most legendary innkeepers. Nobody called his Tulln inn "Zur Sonne" by that name; people had been going to "Zum Sodoma" for decades. This referred to him as the host and his wife Gerti's excellent cuisine. And when the last guest had left on Saturday evening, things really got going - the Sodomas got in the car and sped off to the best wineries in the south or the finest restaurants in Europe. This had two effects: a wine cellar with the best stock, especially in Italy. And a cuisine that always offered much more than just randomness. A few years ago, these two Sodomas - now in their 70s - retired to the second floor of the house. Downstairs, their children Susanne took over as hostess and Markus as head chef - both in their 50s. And what's the difference? None at all. The braised oxtail in nut butter with pioppini - "very hot plate" - is as much soul food as ever. The grammel dumplings with warm coleslaw are a benchmark. New dishes keep popping up, such as spring rolls of leg meat with paprika cabbage. As sommelier and man for everything, Jan Finz acts almost like another member of the family. Anyone who wants to know what continuity means should stop in here.
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!
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!