Heinzle

The story

Restaurant Heinzle in Krems an der Donau | Award-Winning Austrian Dining

The Kitchen and Its Sources

Restaurant Heinzle in Krems an der Donau applies a refined standard to Austrian cooking, focusing heavily on river fish and seasonal produce. Chef Andreas Heinzle sources trout, carp, and pike directly from the famous pond systems of the Waldviertel region. The kitchen pairs these proteins with herbs and apricots grown in its own garden, a method that earned the restaurant a Gault&Millau score of 13 for 2026. This dedication to Wachau cuisine keeps the flavors honest and closely tied to the landscape.

Signature Plates

Guests often start with roasted carp ribs served alongside tangy kimchi or red beets paired with goat cheese balls and hazelnut crisp. Main courses highlight the region’s catch, such as char fillet cooked with vegetables and linguine, or butter-fried trout accompanied by fresh potatoes. A solidly executed pork schnitzel stuffed with mountain cheese and ham rounds out the savory selections. These plates demonstrate how straightforward ingredients translate into memorable meals.

Terrace and Wine Selection

The dining room opens onto a spacious terrace that faces the Danube River and the surrounding vineyards. Visitors can watch the water while sampling Wachau wines poured by the glass. The layout encourages relaxed conversation without sacrificing attention to service details. Even dessert options like a classic lemon tart provide a bright finish to the meal.