€€€Contemporary, Seasonal Cuisine
There is a good reason why so many diners are drawn to this tranquil, rural village nestled among forests and meadows right by the Hungarian border. Jürgen and Melanie Csencsits run an upscale restaurant that maintains an inviting, laid-back feel. In a kitchen centred on an old wood-fired oven that is core to their culinary philosophy, the chef-patron and his team prepare a seasonal five- to seven-course set menu. Based on produce from the surrounding area, the cuisine mirrors the chef's strong connection to his Pannonian heritage. The charming proprietress manages the service team, who recomm
TripAdvisor review sample · 4.7/5 · 80 reviews
Gasthaus Csencsits is renowned for its contemporary seasonal cuisine, maintaining a high average rating. Food quality receives consistent praise for being exquisite and flavorful, with some guests noting a successful blend of tradition and refined culinary art. Service is generally attentive and warm, though isolated reviews highlight issues with pacing, long waits, or insufficient staff. The ambiance is largely described as cozy, stylish, and welcoming, yet a minority of critics mention noise, poor ventilation, or dated decor. While perceptions of value vary, the restaurant remains a notable local institution. Early reservation is advisable to secure a table and ensure an optimal experience.
Ideal for diners seeking high-quality seasonal cuisine in a cozy setting; reservations are recommended.
€€Regional Cuisine
Whether in the evening or at lunchtime, a meal at this restaurant is well worth it. Indulge in delicious and down-to-earth traditional tavern fare; at dinnertime, there is also the option of a fine dining set menu – reservations required. Chef Walter Triebl only works with top-quality ingredients, which are showcased in his à la carte options, such as fish soup and Wiener schnitzel. The modern interior design, which seamlessly incorporates historical architectural elements, is also very attractive. In summer, the huge glass partition can be opened up to the adjoining garden, so that the indoor
€€€Regional Cuisine, Modern Cuisine
The Haberl-Fink family is dedicated and passionate about this inn with a tradition dating back to 1924. Just as the establishment itself is divided into a rustic space with a tiled stove and a chic, modern restaurant, there is also a dual culinary concept: traditional regional fare à la carte or a modern and seasonal set menu ("Fine Dining Menü"). A fantastic selection of wines also awaits, especially for fans of Styrian labels. Fink's Terrassen-Nest is open during the day, serving a small selection of hot and cold dishes, as well as house-made ice cream. Tip: A variety of delicious food items
TripAdvisor review sample · 4.8/5 · 80 reviews
Gasthaus Haberl specializes in modern regional cuisine and offers an extensive wine list, maintaining a high average rating. Most guests praise the food quality, highlighting dishes like fish soup, sole, and desserts, alongside attentive, multilingual service and a warm, home-like atmosphere. However, some reviews note inconsistencies, including arrogant service, slow pacing, poor texture in sides like fries, and declining value for money. While generally excellent, experiences may vary based on crowd levels and staff availability.
Suitable for diners prioritizing culinary detail and service, accepting occasional variability.
€€Classic Cuisine, Seasonal Cuisine
Wirtshaus is the second restaurant that siblings Sonja and Richard Rauch run in these premises located next to the church. They cook seasonal dishes, which are served as a set menu or à la carte; they also cover regional classics. The beautiful vine-covered garden offers a pleasantly shady spot in summer. Right opposite, in the pretty Villa Rosa, which dates back to 1913, there are attractive guestrooms and a cookery school. Tip: There is also a small shop selling items from the kitchen and the cellar.
€€€Regional Cuisine, Innovative
Drawing on their experience at renowned restaurants and hotels, Veronika and Uwe Machreich run this idyllic establishment in a quiet, rural village setting. They have a lovingly tended garden that provides herbs and vegetables for the kitchen. The cuisine strikes a good balance between traditional and innovative elements. A shorter version of the evening menu is available at lunchtime – it features modern dishes with a twist, such as Waldviertel organic chicken, pepper and corn pancake and pimientos de Padrón. At lunchtime, delicious options on the "Wirtshauskarte" menu include Kalbsrahmbeusch
TripAdvisor review sample · 4.6/5 · 80 reviews
Located in Bad Schönau, Triad specializes in innovative regional cuisine, particularly its multi-course surprise menus. Reviews highlight high food quality, creative preparations for both meat and vegetarian dishes, and excellent wine pairings. Service is generally praised as friendly and professional, though occasional communication gaps or unwelcoming attitudes toward specific dietary requests (like vegan options) are noted. The atmosphere is described as cozy and warm. Some guests find portions small relative to expectations, raising questions about value. It is best suited for diners seeking a refined culinary experience rather than large portions.
Ideal for foodies seeking refined creative cuisine and a cozy atmosphere, with prior notice for dietary needs recommended.
€€€International, Regional Cuisine
Housed in forumKLOSTER, a seminar and events centre, this is a modern and trendy restaurant with artistic decor that would be right at home in a city such as Graz or Vienna. Jan Aigner serves up dishes that draw on international influences and showcase regional and seasonal produce – you can order à la carte or take a punt on the surprise menu. Friendly and attentive service. There is also a bar and a terrace. Tip for motorists: There is a public car park next door (charges apply until 6pm).
€€€Creative, Seasonal Cuisine
Luis Thaller represents the sixth generation of his family to run this establishment, which has been going since 1875. Made primarily from locally sourced ingredients, the dishes served here are sophisticated and packed with flavour. These are presented in the form of an ambitious surprise menu comprising four to seven courses. The chef's signature dish is the farm-fresh egg with celeriac, greaves and pig's head. To complement your meal, there is a good selection of wines and non-alcoholic beverages. The restaurant is housed in Der Thaller hotel along with Wirtshaus, a more down-to-earth alter