Prize-winning wines, homemade schnaps brandies, a small but exquisite restaurant, and a smattering of guest rooms to overnight in - plus desserts flowing from the local variety of apricot known as marille. The Prandtauerhof in Joching on the Danube is more than 700 years old. The Holzapfel family radiates Wachau hospitality and serves the best this exceptional region can come up with, both from cellar and kitchen.
Dine at the Restaurant Holzapfel, Lower Austria
When Karl Holzapfel acquired the Prandtauerhof in 1968, this four-winged architectural jewel of the Baroque era
with its atrium courtyard and private chapel was getting ready to fall apart. Endless time and trouble - and money - coupled with the passionate enthusiasm of the family were called upon to gently renovate the former winemaking building of the St. Polten Collegiate Convent. But the investments paid off: today, the Prandtauerhof numbers among the top dining places and, beyond that, the top winemaking facilities and schnaps distilleries in the entire province of Lower Austria.
The ideal place to taste these noble varieties is at the family’s own restaurant located on the premises, looking over the romantic inner courtyard. It specialises in local delicacies, such as smoked hams, fresh char and pot roast marinated in veltliner wine. And to top it off: sweet curd cheese gnocchi with warm, stewed local apricots; or the scrumptious apricot brandy chocolate (which you can also take home with you, along with other marillen specialties). Apropos "takeaway”: all those who feel so good at the Prandtauerhof that they don’t want to leave, don’t have to. They can stay in one of the rooms appointed with fabrics of the well known British interior decorator “Designers Guild”.Restaurant Holzapfel
3610 Weißenkirchen Opening times:
Monday to Saturday
We recommend to make a reservation: email@example.com