"Dogs allowed" Restaurants in Lower Austria
What chef Thomas Dorfer presents here is some of the best and most creative cuisine in the country. He continues the great tradition of the house in a very personal way. Monumental wine cellar.
Everyone now cooks regionally and with ingredients from wild harvesting. Josef Floh has been doing this for ages - and it's exceptionally delicious. The more minimalist he prepares rarities from the field, the more fun the expert has.
The Toni M. is at the top level of Relais & Châteaux. The cooking style is characterized by international influences and a love of the region. The dishes appeal to all five senses at the same time.
Sensational performance in St. Pölten. In addition to Christoph Vogler's kitchen performance, the excellent wine list is also impressive. The provincial capital has irrevocably found its gourmet hotspot. Everything just fits here!
In his kitchen, Erwin Windhaber shows how to skillfully "push" classic dishes into the vivid. Pâté en croûte or poppy seed buns are accompanied by around 2000 wines, far beyond the Hirtzberger cosmos.
The ambience and appearance could not be more picturesque, while the cuisine performs an artful balancing act between tradition, modernity and the regional. Add to that biodynamic Salomon wines by the glass – what more could you want?
Josef Sodoma is an innkeeper with heart and soul -- you can tell by the attentive service as well as the particularly well-made inn classics with a seasonal "spin" that come out of the kitchen.
With 700 wines and 200 spirits, everyone will find the perfect accompaniment to the fine food. The menu has a high-quality structure and changes with the seasons: Game, truffles and more await.
Bernhard Gruber has enriched the established gourmet address with his wit. As a scout, he seeks out top local products and showcases them brilliantly. Tip: "Neues Backhaus" menu at a fixed price.
You could take it easy, but you don't rely on the quality of the steaks alone (here you understand cooking stages!). Seasonal delicacies from asparagus to pumpkin and truffles complete the wide range on offer.
The Donauterrassen are not just a summer attraction - the wood-fired oven in the restaurant burns all year round. Roland Lukesch relies on the highest quality ingredients and proves this every week at the show cooking.
At Kaiser von Österreich, Silvia and Hermann Haidinger impressively demonstrate how a mixture of tavern fare and Mediterranean cuisine (octopus and carpaccio meet venison) can be harmoniously combined.
One of the most beautiful guest gardens in the Wachau! And although a lot of guests come here in summer, the restaurant offers great cuisine. And, of course, fabulous wines from Knoll.
The cuisine at the Stammhaus is characterised by a creative interpretation of traditional dishes. In the Relais & Châteaux style, great importance is attached to sophistication and first-class service.
Together, the Rosenbauch brothers are at the top of their game, whether in the kitchen or in the wine selection. The organic ingredients are only the best from the lake, forest and meadows of the region (Leithaland-Stier).
Homemade seasonal dishes, organic produce from the region, traditional home cooking - earthy dishes are refined with heavenly ingredients, such as the Pielachtal venison braised in Blaufränkisch.
The cuisine makes use of the treasures of the surrounding area: Fish from the Danube and the Waldviertel, wine and game from the Wachau, vegetables from the garden. And voilà: modern inn cuisine with its finger on the pulse.
Traditional classics such as the "Essl Backhendl" are just as popular in the Wirtshaus as the modern, creative cuisine à la "Karpfen Tempura" or "Gansl Wan Tan". But everything is regional and of high quality.
This deluxe country restaurant is located in the Carnuntum wine region and focuses on upscale gourmet cuisine with foams, towers and truffles. The sommelier knows what goes with "Rubin" etc.