The story
At Zum Kaiser von Österreich in Krems an der Donau, Hermann Haidinger guides a kitchen dedicated to refined Austrian cuisine. After completing his apprenticeship at Vienna’s Mattes and Scampi and gaining experience at Munich’s Tantris, he settled in the region in 1991. His approach blends classic Austrian fare with subtle Mediterranean touches, relying heavily on seasonal ingredients sourced from local foragers and winemakers. He bakes the bread himself, presses oil from Istria, and prepares every plate with exacting personal standards.
The menu shifts with the harvest, featuring dishes like Tafelspitz served with a caraway oil marinade and creamy wild mushroom soup garnished with venison butter croutons. When fresh catch arrives, the kitchen transforms it into shrimp paired with tomato gnocchi or anglerfish resting on saffron risotto. Desserts follow the same straightforward logic, balancing textures through items like Rahmschmarren paired with apricot compote and honey ice cream. Guests can request daily specials that highlight the chef’s personal knowledge of local fisheries.
Silvia Haidinger manages the floor after leaving her previous career to focus entirely on hospitality. She curates a wine list featuring rare Austrian vintages and guides diners through selections from nearby Kremstal and Wachau vineyards. This attentive pairing approach helped secure a 14.5 rating from Gault&Millau alongside multiple other industry recognitions. The dining room maintains a quiet, family centered rhythm where tables are arranged closely enough for conversation but spaced for complete comfort.
Recognition
Ambience
Details
History
Located right in the heart of Krems' city center is the Kaiser von Österreich. The concept is simple: guests can freely choose from two classic starters, two soups, two intermediate courses, three main dishes, and desserts. Options include Tafelspitz with pumpkin seed oil marinade, wild mushroom cream soup with venison butter dumplings, shrimp with tomato gnocchi, and monkfish with saffron risotto. The chocolate mousse and the crispy yet fluffy cream cheese pancakes with roasted apricots and honey ice cream are equally excellent. Everything is homemade using the finest ingredients, prepared by Chef Hermann Haidinger, who single-handedly runs the kitchen. The hostess warmly greets guests and provides expert advice on wine selections. Note: Starting in early 2026, the restaurant will relocate to Engelmannsbrunn/Kirchberg am Wagram. Address: Körnermarkt 9, 3500 Krems, Austria Contact: 02732 86001 | restaurant@kaiser-von-oesterreich.at | https://www.kaiser-von-oesterreich.at/ Opening hours: Tue–Sat 6:00 PM – 10:00 PM Team: Hermann Haidinger, Chef
Location
