Selbstversorger Hütte Rechberg
·Apartments
ParkingFree ParkingHeatingTerraceGardenPets allowedAll 17 facilities +
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Room types · 1
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Two-Bedroom Apartment
1 × Large bed(s) (King size)49 ㎡up to 4
Guests will have a special experience as the apartment features a fireplace. Boasting a private entrance, this apartment includes 1 living room, 2 separate bedrooms and 1 bathroom with a shower and a hairdryer. Guests will find a stovetop, a refrigerator, kitchenware and an oven in the fully equipped kitchenette. The apartment also features a barbecue. Featuring a terrace with lake views, this apartment also offers a coffee machine and a flat-screen TV with satellite channels. The unit has 2 beds.
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Facilities · 17
All facilities & services listed by the hotel (aggregated across sources).
ParkingFree ParkingHeatingTerraceGardenPets allowedHikingBBQ facilitiesCyclingNon-smoking throughoutSun terraceStreet parkingWater sport facilities on siteOutdoor furniturePicnic areaFire extinguishersInvoice provided
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Nearby & map
DiningSights
1
Kliemstein Vino Vitis
Classic Cuisine, International · ★ Michelin
€€€€
You could easily miss the entrance leading into this small restaurant housed in the Salzamt, with its beautiful, brightly lit vaulted ceiling and sophisticated ambience. Michael A Müller – a highly accomplished trained chef and restaurateur – has dedicated many years to this establishment. The owner enjoys interacting with guests and recommending the perfect wine from his extensive cellar of over 1 200 labels and 50 000 bottles. And he has found a congenial right-hand man in chef Andreas Zika. Diners choose from three surprise menus: the shorter "Theater Menu", the "Bistro Menu" and the "Gourm
32.1km
2
Rossbarth
regional · ★ Michelin
€€€€
Modern, concise and pared-back – the description of the stylish restaurant design could also be applied to the set menu devised by the chef-patron pair Marco Barth and Sebastian Rossbach. When it comes to the ingredients, the focus is on all that the region has to offer, with a particular insistence on organic produce; the saltwater fish they serve is caught in the wild. Their thoughtful creations yield interesting subtle contrasts – for instance, their maple syrup-glazed shiitake mushrooms served on beautifully seasoned braised leeks, and lent a refreshing fruitiness by an apple brunoise. The
32.1km
3
Verdi-Einkehr
fine_dining · ★ Michelin
€€€
This is the second restaurant run by the Lukas family, and here, too, the cooking can be described as ambitious. The modern, seasonal cuisine has a regional bent and also draws on international influences – for instance, "tuna mango, miso, lime" or "braised veal cheeks chanterelles, creamed potato, Barolo red wine". As for the division of labour, owner Erich Lukas and his son Philipp work their magic in the kitchen, while maître d' Helga and her dedicated front-of-house team provide cordial service. Finally, there is the gorgeous location on a leafy estate at the edge of a forest overlooking L
33.0km
4
Landgasthof Hinterleithner
Asian and Western · Bib
€€
The menu at this inviting restaurant features a fantastic range of regional classics and Asian dishes. Popular choices range from Wiener schnitzel to pan-fried Arctic char or Thai curry. No matter what you plump for, you can expect high-quality ingredients, skilful preparation, character and plenty of flavour. Warm wood panelling lends the dining spaces a cosy rustic feel; friendly and professional service make your dining experience complete. In summer, the charming terrace beckons.
26.7km
5
Lukas Kapeller
Modern Cuisine, Seasonal Cuisine · ★ Michelin
€€€€
This place describes itself as "small, refined, modern", which goes both for the five tasteful guestrooms and the restaurant on the 2nd floor, where a smart modern interior meets with a distinct sense of intimacy. Guests soak up the cosy atmosphere with a personal touch, while in the open kitchen a seven-course set menu is prepared by a team headed up by owners Lukas Kapeller and Michael Schlöglhofer. Dishes such as king oyster mushrooms with celery, tarragon and nut butter or grilled pikeperch with peas, radishes and horseradish steer clear of unnecessary frills and put the focus on regional
38.4km
6
Der Holzpoldl
Regional Cuisine, Seasonal Cuisine · Bib
€€
Manuel Grabner and Claudia Stiglitz describe their concept as a "culinary balancing act between a country inn and a fine dining restaurant". This holds true for the decor (a blend of traditional and modern), but especially for the cuisine. From an appealing array of dishes, you can compile your own set menu as you please – with starter and main course portions available, you are free to choose the sequence yourself. There are also classics such as Wiener schnitzel. The well-curated wine list displays a certain inclination towards Austrian picks but also includes international wines.
35.5km
7
RAU nature-based cuisine
Modern Cuisine, Seasonal Cuisine · ★ Michelin
€€€€
Klemens Gold is a chef who is forging his own path. In his idyllically secluded little restaurant, he draws his inspiration entirely from his natural surroundings, which makes for a unique and exciting set menu. For his seasonal concept he uses the best the market has to offer, forages some items himself in the forest, grows vegetables and herbs in his garden, ferments and pickles. One example featuring a captivating interplay of flavours is the combination of oysters, sauerkraut juice, horseradish cream and parsley oil. The minimalist ethos of his "nature-based cuisine" is reflected in the up
47.2km
8
Kolm
Modern Cuisine, Seasonal Cuisine
€€€
Here in the natural surroundings of the Waldviertel region, you can enjoy not only the beautiful view of the surrounding area but also the ambitious cuisine of Michael Kolm and his team. The dishes are rooted in the region but with a cosmopolitan edge, as demonstrated by creations such as veal fillet, ravioli, wild broccoli, and hamachi, rutabaga, avocado. You can choose between the set menus – "Bärentrail Menu" and vegetarian "Animal-Friendly Menu" – and à la carte options. The service team is pleasant, cordial and competent – the first appetisers are plated in the restaurant itself. The brig
23.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.