Culinary & Wine in Lower Austria

Lower Austria combines size and depth: from the largest wine-growing region in the country to centuries-old fruit crops and an exceptionally wide range of products. Here, cuisine is created from the landscape, terroir and people – from taverns to internationally acclaimed top-class gastronomy, always approachable and without reservations.

Lower Austria's culinary spectrum ranges from classic pub fare and creative regional cuisine to internationally acclaimed haute cuisine. Wine, cider, fish, game, vegetables, fruit and grain characterise different flavours depending on the landscape. This diversity stems from the size of the province, its soils and climate zones – and from a cuisine that sees regionality as the starting point for quality and further development.

Regional products are not an afterthought, but rather a starting point. Wachau apricots, Waldviertel poppy seeds, carp, cider pears, asparagus and wine are examples of a strong product culture that originates in the fields, trees and cellars, and is further developed in the kitchen, through craftsmanship and processing.

Yes. In addition to lively everyday cuisine, Lower Austria deliberately focuses on top culinary establishments: Michelin-starred restaurants, award-winning inns, top winemakers, outstanding producers and personalities shape the international reputation of the province – often with a naturalness that deliberately avoids any pretension.

The most authentic experiences are those where cuisine is connected to the place and its people: culinary events in the countryside, discoverytours and wine journeys through regions, direct interaction with chefs, winemakers and producers. Lower Austria sees itself as a host with open arms – from simple tables to grand stages.