The story
Located in Tulln, Boathouse Atzenbrugg sits directly on the water at the Diamond Country Club, offering modern lakeside cuisine that shifts with each season. Chef Patrick Marx guides the kitchen through a spring menu built around bright, fresh ingredients. A tuna tartare and a pan-fried trout showcase the daily catch, while a saffron fish consommé adds depth to lighter plates.
Gault&Millau awarded the kitchen 13 points for its careful balance of familiar classics and unexpected pairings. A twenty-four hour pork belly arrives alongside roasted sweet potatoes and sliced jalapeños. Pecorino ravioli gains earthy notes from Jerusalem artichokes and shiitake mushrooms, showing how seasonal regional cooking adapts to local harvests.
Guests dine beneath a covered terrace that opens toward a newly installed pier and swimming island. The layout encourages casual conversation while keeping sightlines fixed on the turquoise water. Service remains steady and unpretentious throughout the evening, matching the relaxed pace of the space.
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When we drop anchor at the Boathouse of the golf course in Atzenbrugg, which is currently undergoing major renovations, we are told that extensive remodeling is also planned for the cozy restaurant soon. But neither the cheerful and pleasantly competent service team nor the culinary artists in the kitchen let themselves be bothered by this. Instead, they delight us with a fresh and tangy sea bass ceviche featuring blood orange, miso, and Thai basil, a flavorful parsnip cappuccino, and delicately balanced pecorino ravioli with Jerusalem artichoke and shiitake mushrooms. What remains most memorable from this excellent lunch in a relaxed atmosphere is the 24-hour pork belly with sweet potato and jalapeño, along with the wonderful pumpkin cheesecake with nougat and ginger. At that point, you might actually consider taking up golf! Address: Am Golfplatz 1, 3452 Atzenbrugg, Austria Contact: 02275 2007537 | info@boathouse.at | https://www.boathouse.at/ Opening Hours: Thu–Sat 15:00–21:00, Sun 11:30–18:00 Mid-Dec 2026 to March 2026 | Team Patrick Marx, Chef
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