利奥贝斯多夫酒店

This haven of culinary delights is housed in a former brickworks. The design of the interior purposefully drew on and preserved long-standing structures such as brick and quarry stone masonry, combining them with sleek, modern elements. A restored old oven makes for an eye-catching feature. Large windows allow the light to flood in while affording diners views of their surroundings. In summer, you can sit in the glorious beer garden. Owner Werner Tschiedel channels the spirit of a modern inn, serving flavourful, straightforward and strictly regional cuisine, such as greaves dumplings, warm cab

The restaurant's name hints at its Francophile leanings, which are echoed in its charming, almost intimate atmosphere with French chanson playing in the background, as well as the French-influenced cuisine and wine list. The set menu comes in four or six courses and features dishes such as "buñuelos, red wild prawns, brown butter crumbs, black garlic, lamb's lettuce" or "wild boar cheeks, red cabbage & emulsion, gnocchi, red-wine demi-glace, chorizo, mustard seeds". The owner himself leads the service, and his very friendly, attentive and down-to-earth approach brings a personal touch to the e

Beyond its fine cooking, this place puts major emphasis on wine. Curated by sommelier Bernhard Weidinger, the remarkable wine list comprises 2 700 labels to pair with dishes such as fried porcini with tartare sauce, or wels catfish from Gut Dornau fish farm with bacon beurre blanc, artichokes, potato-Parmesan-parsley root mousseline and cherry tomatoes. The selection of Austrian wines is outstanding, and the international range is equally strong. Many wines are available by the glass. Service is warm, attentive and highly professional. The interior design blends modern shapes with natural colo

The third generation to run this family business, Martin and Stefan Görg are fully committed to upholding their grandparents' and parents' legacy. The brothers share the helm in the kitchen, taking turns at the stove. Their seasonal dishes are traditional with modern influences and served as a set menu (vegetarian or conventional) or à la carte. Tempting examples include "char, beetroot, pears, buttermilk" or "venison Stroganoff, mushrooms, grapes, shallots". And for dessert, perhaps a "Kaiserschmarren parfait" with plum compote? The inviting contemporary space is defined by clean shapes and w

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