Wurzer

A true institution in the Wachau Valley, this place continues to impress with its charm and, first and foremost, its quality standards. Chef-patron Thomas Dorfer has maintained consistently high standards for many years. His cooking is based on the classics and replete with contrasts and creative touches, including Mediterranean and Asian influences. A prime example of a dish showcasing depth and purity of flavour is the wonderfully succulent roasted guinea fowl breast from Domäne Wachter poultry farm; it is paired with an intensely aromatic glazed nectarine and a creamy salted lemon yogurt th

A centuries-old wine farm has been transformed into the beautiful Holzapfel winery estate, featuring a small boutique hotel, an inviting restaurant and a gorgeous terrace set within an arcaded courtyard. The kitchen team serves up dishes with a strong regional character that are distinguished by excellent craftsmanship and flavour. Opt for the set menu or order à la carte. The estate's own wines are available to pair with your meal. The front-of-house team is friendly, attentive and always on hand.

This lovingly maintained 1912 estate has been in the same family for four generations. The restaurant is divided into two parts: a traditional dining room with a sense of history, and a bright, modern annexe with floor-to-ceiling windows overlooking the lovely garden and its splendid terrace. The kitchen team rustles up fabulous Austrian dishes such as the classic pike dumplings or minced veal butter schnitzel, not to mention the delicious plum dumplings. The Jamek name is also renowned for exceptional Rieslings and Grüner Veltliners.

A picture-perfect location where you can enjoy delicious food without breaking the bank. The cuisine stands out for its intensity, complexity and aromatic richness. In addition to delicious regional classics, the menu features sophisticated dishes such as sturgeon with young peas, asparagus and Alpine caviar. At lunchtime, hearty traditional fare is the name of the game; the evenings are reserved for fine dining. Friendly service, cosy modern decor. In summer, make the most of the small garden to the rear of the restaurant.

In a handsome Renaissance building in the heart of this tranquil wine-growing town, chef Matthias Schütz presents classic French cuisine with modern accents. High-quality ingredients go into flavoursome dishes such as lake trout with kohlrabi, buttermilk, macadamia nut and chives, or turbot with artichoke, tatsoi, vadouvan, salted lemon and jus corsé. The outstanding wine list features over 500 labels from Europe and overseas. Naturally, the Bründlmayer estate is also well represented, and its wines are frequently recommended by the glass. The service team is friendly, attentive and profession

When you enter this traditional old inn, your gaze is immediately drawn to the open kitchen. The laid-back atmosphere in the various rooms is fantastic. Unique details including colourful accents and modern art characterise the space. In summer, tables are laid out beneath the boughs of a walnut tree in the beautiful garden. Chef-patron Roland Huber draws on Asian influences in his creative cuisine. Fantastic dishes such as "pepper, nduja, Kagoshima beef, sesame" or "scallop, Roscoff onion, bay leaf, chicken skin, XO" are available à la carte or in the form of a three- to six-course menu. The

This restaurant lies within Walpersdorf Castle, whose origins date back to 1571. The name "Schlossküche" is a nod to the fact that you dine in a historical kitchen… which has its own unique charm. Notable details include the original oven in the middle of the room and the vaulted ceiling with exposed ventilation pipes. The adjoining rooms are also cosy; the terrace with a view onto the manicured green spaces is delightful. As for the food, this is market-fresh fare influenced by regional home-style cooking. Dishes such as "Waldviertel Tafelspitz (boiled pasture-raised beef), creamed spinach, r