The charming 4-star Hotel Wachau, a small, family-run gem at the gateway to the Wachau, impresses with its smart, comfortable rooms, some of which have a terrace or balcony. The prudent junior manager Uschi Hipfinger and her mother Gabriele provide first-class service.
Jochen Hipfinger, the junior of the house, places great value on regional products from trustworthy businesses and farmers in his kitchen. The organic beef, which comes directly from the hotel's own farm and is matured for 21 days in the maturing chamber, is a true revelation with its complex aromas and gamey meat notes.
The hotel's restaurant is not only popular with guests from the surrounding area, but is also synonymous with excellent cuisine and sophisticated dining culture.
Heinz Hipfinger, the patron of the hotel, attaches great importance to personal service. Whether at a wine tasting in the "Vinothek Rebstöckl" or on a guided tour of the various pastures with the highland cattle on the family's organic farm, the quality of the products becomes clear during the commented tasting.
