The story
Sodoma in Tulln anchors its menu in Austrian cuisine, balancing heritage recipes with precise execution. The Gault&Millau jury awarded fifteen points in 2026, praising a kitchen that treats every component with deliberate care. Diners begin with rich preparations like Ochsenschlepp or Ganslravioli before moving to a saffron fish soup spiked with chili. The main course highlights include textbook roast beef with caramelized onions, slow-braised calf cheeks, and pan-seared liver finished with a sharp balsamic glaze.
The floor plan separates function from ambiance without creating distance between them. Visitors enter past a comfortable traditional beer hall on the left, where original architectural details preserve historical charm. Modernized dining spaces occupy the right wing, featuring clean lines and restrained furnishings that keep attention fixed on the table. This intentional layout allows guests to navigate comfortably while maintaining focus on seasonal ingredients.
A dedicated wine pad rests at every setting, guiding patrons through regional pairings that complement the Austrian kitchen. Staff review selections carefully before service begins, ensuring each bottle matches the day’s protein choices and vegetable sides. Beyond the standard menu, the establishment releases a daily changing special list that highlights whatever arrives fresh at the market. This flexible approach keeps the culinary team agile while preserving the structured rhythm required for consistent quality.
Recognition
Ambience
Details
History
Sodoma is an institution. To the left of the entrance is the cozy taproom with historical charm, to the right the modern, minimalist dining areas. Nothing here is meant to distract from studying the extensive wine list, aka the wine pad, and later from the dishes on the plates. The start features oxtail, goose ravioli, but especially the fish soup with saffron and a generous pinch of chili, which is already a highlight. Furthermore, a textbook-perfect onion roast beef, braised veal cheeks, and a perfectly pan-seared veal liver with delicious balsamic sauce (which you would gladly lick off your plate) fully impress. As a sweet finale, quark dumplings with plum compote, poppy seed pudding with sour cream ice cream, and especially the ricotta tart with citrus fruit salad provide great pleasure. Address: Bahnhofstraße 48, 3430 Tulln, Austria. Contact: +43 2272 64 61 6. https://www.gasthaussodoma.at/. Opening Hours: Tue–Sat 11:30–13:30 and 18:00–20:30. Team: Gerti Sodoma, Chef.
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