舒适酒店

Located on the edge of the pedestrian zone, this old town house conceals a tastefully designed restaurant done out in warm, neutral tones behind its inviting, attractively modernised façade. At lunchtime and in the evening, the kitchen team cooks up sophisticated dishes made using predominantly regional ingredients, such as beef tartare with pickled cucumber, egg yolk cream and Bäckertoast (premium bead), or catfish with pointed cabbage, blood sausage and fregola sarda – not to forget the delicious Topfenschmarrn (shredded curd pancake). In summer, tables are set up in front of the building. I

A popular culinary destination in the neighbourhood of Ratzersdorf. Behind the bright yellow façade awaits a beautiful interior that blends both modern and traditional elements; outside, there is a secluded terrace. Service is friendly and attentive. The menu features modern cuisine with international flair, alongside classic favourites. Appealing dishes include the Wasserburg salmon trout ceviche (salmon trout, fennel, sesame, carrot, yuzu) and the deboned lemon breaded fried chicken, with potato and lamb's lettuce salad, pumpkin seed oil, and lingonberries.

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

The unique atmosphere is a draw in itself: in a light-filled, airy room, you dine under a soaring open gable in a modern, minimalist setting. The menu features simple yet flavoursome Austrian tavern fare made from select ingredients. Delicious examples include Riesling game offal ragout (venison and wild boar) with bread dumplings, and carp strips baked in a pumpkin-seed crust, served with potato salad and tartare sauce. Vegetarian options are also available. The wine list highlights Austrian labels.

A well-established family-owned inn, now in its sixth generation. In the kitchen, the focus is on regional ingredients, which are used to create flavoursome classics. The cordon bleu served with potato and cucumber salad in a sour cream dressing and the beef roulade are popular choices, as is the roast pork with Speckkraut (sauerkraut with bacon) or the fish soup with grilled fish on a stick. With its light wood finishings, the decor is cosy – the restaurant has lots of nooks and crannies. A pleasingly down-to-earth atmosphere reigns.