I have been in charge of the Schloss Dürnstein's restaurant menu for several years now. Local produce, local fish, and game from the surrounding woods form the basis of our cuisine. We try to make the link between international cuisine and Austrian tradition. Of course, we also offer classics such as Wiener Schnitzel, goulash and breaded dumplings with apricots, an iconic dessert of the Wachau region.
Menus 48-98 EUR s.i. Carte 22-50 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: from October 26th to March 27th and from October 26th to March 26th. Main Restaurant: from October 26th to March 27th, from October 26th to March 26th, April 1st, April 6th, April 10th, April 12th. “Küffer Keller”: from September 30th to April 26th and from October 11th to April 25th.
Schloss Dürnstein, a 17th-century castle, occupies a magnificent position overlooking the River Danube in lower Austria’s fertile Wachau Valley. Dinner on the terrace is a highlight for guests—a skillful blend of traditional recipes and international cuisine.
Dishes include Austrian classics such as Wiener Schnitzel, goulash, and breaded dumplings with apricots—a characteristic dessert of the Wachau region. And the frequent use of apricots in the region’s traditional recipes has inspired the hotel to pursue its own fruit production—opting for the sweeter and more intense Wachau apricots, grown only in the surrounding valley. The hotel uses organic methods to cultivate some 150 apricot trees that supply a variety of home-made products, including preserves, fruit juices, and—of course—schnapps. Jams are served at the hotel’s breakfast tables, and a small personal pot is offered to all guests as a welcome gift. Many guests also place orders for the schloss’s apricot preserves, which they continue to enjoy at home.
