Culinary Delights in Lower Austria
Inn culture between Danube, vineyards and the Alps

Discover romantic cellar lanes and a wine culture dating back thousands of years in the wine-growing regions.

Book a stay at a local winery and choose from many stylish options: Views of the wine cellars, nestled among the vines, stylish-modern or at a Baroque farmhouse.

Fluffy dumplings, top-notch wines, and historic cellar lanes: These curated routes are the perfect introduction to local cuisine.

Along the Cider Route, taverns and cider bars invite you to sample traditional dishes alongside pear cider (fermented pear juice).

After the first few runs in the morning, look forward to a hearty brunch by a warming fire inside or outside the hut.

In the cellar lanes of the Weinviertel region, wine matures deep underground, waiting to be tasted at wine taverns, restaurants and inns throughout the region.

The best way to prepare a Waldviertel organic carp is to first watch professional chefs at work.

Exercise and enjoyment go hand in hand! Stop by one of the mountain huts for a well-earned break.

The hosts Manuela and Christian Wildeis serve Wachau cuisine at the Kirchenwirt in Weißenkirchen.

On the right bank of the Danube in Rührsdorf, Philipp Essl cooks creative seasonal cuisine with modern interpretations of classic pub fare.

Fancy a starter, main course and dessert with poppy seeds? At Mohnwirt in Sallingsberg, everything revolves around grey poppy seeds.

The Golden Lion in Maria Taferl has been combining tradition and modernity for four generations: boutique hotel, inn, refuge and recreational space.

At the Gasthaus zum Grünen Baum in Zistersdorf, Angelika and Georg Kruder serve game from their own hunt.

At Gasthaus Weiler, Martin Weiler serves down-to-earth classics made with regional ingredients – from straw-fed pork to nougat doughnuts.

Where the Danube flows, Hermann Froschauer combines tradition and trends to create exquisite moments full of flavour in Ardagger Markt.

Regional, lovingly prepared, authentic: In Texingtal, Petra Haselsteiner serves up delicious dishes made with produce from her garden and the surroundings.

At the Heiligenkreuz monastery inn, living tradition meets culinary diversity: home-cooked, creative cuisine and hospitality with a view of the abbey.

At the Grüner Baum in Kirchberg am Wechsel, a passion for hunting meets culinary artistry – game specialities, history dating back to 1650 and authentic tavern culture.

The exquisite taste of old varieties – so special that they have been awarded their own protected designation of origin.

Ground poppy seeds or poppy seed oil lend dishes a mild, nutty flavour. Whether in strudels, dumplings or on pasta, their versatility is impressive.

Slowly grown in the clear water of the ponds, born, raised and processed according to strict criteria – quality since the Middle Ages.

It is remarkable that one third of Austrian wine is produced in this region by 14,000 winegrowers.

With creativity, technology and passion, the people of Mostviertel transform their fruit into cider, juices, brandies and liqueurs.

The red cornel cherries – known as "Dirndln" by the people of the Mostviertel region – are refined into fine spirits, juices, jams and chutneys.