Gasthof Schönauer

The carp is now inextricably linked with the Waldviertel. The ponds are managed with a great deal of experience and sensitivity. The same attributes are required in the kitchen to produce top-class dishes. At Gasthof Schönauer in Schrems, every move is perfect. The Waldviertel organic carp fillet is baked in rye and beer batter and served with potato salad. Among the desserts, the eggnog liqueur lace made from parchment paper catches the eye of guests. Maria and Alexander Schönauer, the fourth generation to run the business, are responsible for the down-to-earth yet creative cuisine. Together with a motivated team, they literally read their guests' culinary wishes from their lips.

Waldviertel delicacies

The Schönauer family's inn is a popular choice for several reasons. The down-to-earth home cooking has been appreciated by guests for generations. At the inn, host Alexander is in the kitchen and turns Waldviertel produce into tasty delicacies. He has been relying on familiar ingredients for years. Meat, fruit and vegetables come from regional partner farms, the wines from the Wachau, Langenlois and Kamp Valley ("Kamptal" in German). The freshly tapped beer is sourced from the Schrems brewery. The Wirtshaus Schönauer serves good food and long parties. High ceilings, wooden beams and white walls speak for a characteristically strong inn. Newly renovated guest rooms invite you to stay longer.