A true institution in the Wachau Valley, this place continues to impress with its charm and, first and foremost, its quality standards. Chef-patron Thomas Dorfer has maintained consistently high standards for many years. His cooking is based on the classics and replete with contrasts and creative touches, including Mediterranean and Asian influences. A prime example of a dish showcasing depth and purity of flavour is the wonderfully succulent roasted guinea fowl breast from Domäne Wachter poultry farm; it is paired with an intensely aromatic glazed nectarine and a creamy salted lemon yogurt that adds a delicate contrast. Diners can choose from four set menus and an appealing lunch menu, with each dish also available à la carte. Signature creations by senior chef Lisl Wagner-Bacher, including the celebrated breaded egg with caviar, also feature. There is an impressive selection of wines. Provided by the attentive, professional and effortlessly charming team led by restaurant manager and sommelier Susanne Dorfer-Bacher, the service is excellent, too. Dine in the elegant country-house-style room or out on the lovely garden terrace. There are also tastefully appointed, comfortable guestrooms.