The story
Landgasthof Hinterleithner in Ybbs an der Donau presents a refined take on regional Austrian cuisine along the Danube. Hans Jörg Hinterleithner builds his menu around the established flavors of the Waldviertel area while applying precise technique and creative direction. His cooking style frequently merges local produce with gentle international notes, reflecting the Southeast Asian heritage of service lead Angeli. This consistent execution secured a strong 15-point assessment from Gault&Millau for the upcoming season.
The kitchen highlights fresh river catches like thinly marinated salmon trout served alongside verjus kohlrabi and herb oil. Grilled green asparagus arrives during spring months, dressed with wild garlic mayonnaise and toasted dukkah spices. Dairy elements remain central to the daily menu, particularly the rich milk lamb agnolotti resting in a delicate cream sauce. Guests also order the comforting potato gnocchi with peas and a structured chocolate sphere accompanied by tropical mango ice.
The dining room sits directly on the riverbank, offering a relaxed environment that suits both midday lunches and extended evening meals. Located just outside Vienna and Linz, the venue maintains the consistent pace of a traditional country inn while serving a modern Austrian cooking style. Wooden tables face the water and surrounding slopes, creating a calm backdrop for conversation. The space operates Wednesday through Saturday, allowing the team to prioritize precision over volume.
Recognition
Ambience
Details
History
Excellent cuisine in a country inn in the Strudengau region. Hans Jörg Hinterleithner brings the flavors of the Waldviertel to the plates with artisanal perfection and creative vision. A delight is the gently marinated salmon trout with verjus kohlrabi and herb oil, alongside the delicious grilled green asparagus served with wild garlic mayonnaise, herb salad, and dukkah. One would gladly order more of the heavenly milk lamb agnolotti in an incredibly delicate sauce. The zander fillet is slightly overcooked, but that is made up for by the quark gnocchi with peas, which are soft and tender. The desserts are a true delight, such as the spectacular chocolate sphere with Creole sauce and mango ice cream. Throughout the flavor profile, there is consistently a subtle Asian influence, likely stemming from the Thai heritage of manager Angeli, who runs the service with confidence and a consistently cheerful demeanor. Address: Weinser Straße 95, 3681 Weins Hofamt Priel, Austria Contact: 07414 7203 office@hinterleithner.at https://www.hinterleithner.at/ Opening Hours: Wed & Thu 11:30–13:45 and 17:30–20:00, Fri & Sat 11:30–13:45 and 17:30–20:30 see homepage Team Hans Jörg Hinterleithner Chef
Location
Facebook
Instagram