Description
The Knoll family's restaurant in idyllic Unterloiben has long since become an institution for its "ravishing, down-to-earth cuisine" with a refreshingly smart twist. The 400-year-old parlors with their Biedermeier interior and - from March to September - the fabulously beautiful garden opposite, where guests can dine under the fruit trees, in the cosy veranda or in one of the elegant dining rooms, provide a homely setting.
Father and son Knoll seduce their guests with dishes such as the legendary butter schnitzel, homemade goose liver parfait, tripe in white wine sauce, Wachau fishwine sauce, Wachau fish soup, fried catfish, fresh trout from the aquarium, free-range duck with Waldviertel dumplings or - as a sweet finish - elderberry cake and heavenly cream slices.
The best accompaniment is the superb white wines from the family winery run by cousin Emmerich Knoll, one of the Wachau's star winemakers.
