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Donauwirtinnen

They are Tanja Obernberger and Julia Oswald, two bold young newcomers, who run this inn with its inviting garden not far from the banks of the Danube

Yet the abundance of kitchen herbs growing in the garden overlooking the slow-flowing river are not just for decoration, they end up straight away in the kitchen at the Donauwirtinnen. All other products are regionally sourced to ensure freshness and high-quality. Every day, there are two different lunch menus, one with meat or fish and a vegetarian alternative, for example, a dark venison curry served with rhubarb or tasty cheese dumplings with mixed salad. The a la carte begins with variations on an assortment of local sheep cheeses, accompanied by homemade sourdough bread, followed by a succulent roast shoulder of lamb raised in Gutau served with the natural juices and rosemary polenta. Finish off your riverside meal with a yoghourt-soured cream tartlet on a chocolate sponge base and a coffee from Suchan (from Freistadt).  The highlights of the beverages menu include Freistädter Biozwickel Bier, an unfiltered organic craft beer from the Braucommune in Freistadt, the frühroter veltliner from the biodynamic wine producer Wimmer-Czerny in Wagram and spirits from Florian Prückl (Dambachler, Gutau).

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