The story
Loibnerhof in Krems an der Donau builds its reputation on classic Austrian cooking that respects older methods without freezing them in time. Patron Sepp Knoll now shares daily command with his son Josef, who guides the pass with a clear preference for locally sourced ingredients. Beef and veal travel straight from Höllerschmid, anchoring the menu in verifiable supply chains. This dedication to regional preparation appears in straightforward plates like roasted lamb in a herb crust or dry-aged beef cheeks simmered in red wine.
The menu balances familiar Austrian dishes with slightly more adventurous cuts, letting the ingredient lead the conversation. A perfectly executed Tafelspitz arrives alongside chopped beef, both paired with roasted potatoes and fresh horseradish sauce. Guests seeking richer flavors often order the roasted spleen served with a cloth dumpling or the baked calf head dressed in a potato and rapeseed oil salad. Sweet endings lean heavily on local orchards, featuring marbled apricot ice cream parfait or hand-pulled Buchteln resting in vanilla sauce.
The building itself dates back four hundred years as a vineyard courtyard belonging to Ranshofen Abbey, and the Knoll family has welcomed visitors there for more than a century. Summer evenings move outdoors to a shaded garden where apple trees grow close to the Danube riverbank. Inside, Grete Knoll and her daughter-in-law Jutta manage the floor with a steady rhythm that embodies traditional Austrian hospitality. Those standards recently earned the venue two Guide à la Carte stars and a thirteen-point rating from Gault Millau, recognition that reflects the consistent quality rather than fleeting trends.
Recognition
Ambience
Details
History
The Knoll Winery certainly belongs among Austria's most renowned estates, its wines being timeless classics. This makes it somewhat surprising that the glass and wine culture at the Loibnerhof does not quite keep pace. However, thanks to Coravin, there is access to aged rarities – and in the Loibnerhof cellar, you can certainly draw from a plentiful reserve. The menu makes it clear that provenance holds high value: partners and suppliers are listed in detail. Beef and veal, for instance, come from Höllerschmid, and precisely there, in veal and beef, lies a major focus of the Loibnerhof kitchen. Whether tripe with calf's foot, baked calf's head, or a flawlessly executed beuschel: you can do little wrong with either the slightly bolder dishes or the classics. We find the Tafelspitz and the mixed boiled beef particularly successful, both of which also feature Kruspelspitz and white Scherzel on the plate. Address Unterloiben 7 3601 Dürnstein Austria Contact 02732 82 890 reservierung@loibnerhof.at https://www.loibnerhof.at/ Opening Hours Wed–Sat 11.30–19.30, Sun 11.30–19.00 Team Josef Knoll Chef
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