
Schönbrunn Palace
palace in Vienna, Austria
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palace in Vienna, Austria
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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
WebsiteThis restaurant is part of the Edhofer family's organic farm, nestled in the heart of the little village. The welcoming atmosphere can be attributed in no small part to your gracious and attentive hostess, Angelika Edhofer, whose passion for hospitality is shared by chefs Fabian Schasching and Max Eichberger. Highly skilled and dedicated, they masterfully bridge the gap between hearty traditional fare and fine-dining cuisine. The dishes showcase ingredients from their own farm – including organic Angus beef – alongside carefully selected international items such as halibut and lobster. The inv
WebsiteThis 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
WebsiteToni Mörwald, one of Austria's best-known chefs, who runs several restaurants and is also an award-winning cookery book author, is at the helm of this elegant restaurant in the small wine-growing village of Feuersbrunn. Using top-notch ingredients, his repertoire tends towards the classic, but that doesn't preclude the occasional Mediterranean or Asian influence. Dishes such as "Maibock fillet, celeriac, Cox, black morels, whey" demonstrate clarity and coherence, convincing with their finesse and flavour. The terrific wine list features great picks from Austria and a fantastic selection of cha
WebsiteWhen 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
WebsiteHoused in a beautifully restored building dating back over 300 years, this restaurant is located right next to the wine estate Weingut Josef Fritz. The interior is elegant and attractive, with minimalist-style decor; outside, the courtyard offers a delightful setting for summer dining. Following stints in a number of top kitchens, chef Marco Gangl presents a set menu that draws heavily on regional produce. It is predominantly plant-led but also features meat and fish. The dishes have real character, eg "broccoli, grape, soft goat's cream cheese, radicchio" or "char, cucumber, beer vinegar, ses
WebsiteIn 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
WebsiteThis is honest, down-to-earth Austrian cooking at its best: full of flavour, straightforward and free of unnecessary frills. Expect dishes such as pork crackling dumplings with warm cabbage salad, veal liver in balsamic sauce with mashed potatoes, or Powidltascherl (dumplings filled with thick plum jam) with stewed plums. The impressive wine selection – with a strong emphasis on Austrian labels – is sure to surprise you. There are two dining areas: a traditional wood-panelled Gaststube (tavern room) and a more modern space with a clean-lined design. In summer, head for the lovely tree-shaded t
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