The story
Landhaus Bacher, at Südtiroler Pl. 2 in Krems an der Donau, is an Austrian fine dining restaurant that Gault&Millau scored 19 points in 2026. The kitchen sits in a country estate in the Wachau, and it has served guests since 1979.
Thomas Dorfer works within the classics and quotes sauces such as civet and beurre blanc in his dishes. Guests can choose from four menus, and tables can mix and match courses across them. The guide praised how consistently the quality holds across the room.
The yellow soup reads as simple on the menu but tastes layered and light. The pike appears as a fish dumpling and, more rarely, as a pan-seared fillet served with morels, asparagus, rhubarb and a young garlic beurre blanc. Savoy cabbage, grilled over charcoal and paired with smoked eel, is another course the guide singled out.
Recognition
Ambience
Details
History
Lower Austria is just as hard to imagine without the Landhaus Bacher – culinarily speaking – as Vienna is without St. Stephen’s Cathedral. For decades, the estate has been a gem and sanctuary for connoisseurs right in the heart of the Wachau. It captivates with its timeless charm, which is continually refreshed through subtle updates that keep it current without ever losing its identity. The same holds true for Thomas Dorfer’s cuisine. It is a masterful achievement to consistently offer four distinct menus that can also be mixed and matched table by table, all delivered to guests in impressive quality. You immediately sense these ambitions in the initial greetings: they are playful and crafted with meticulous attention to detail. And they provide everything needed for a perfect start. Once the menu begins, one highlight follows another. Take the yellow soup, for instance. Though it sounds unassuming, it is precisely the opposite. It is a composition of acidity, sweetness, umami, and body, yet remains light and easily digestible. Definitely a flavor that lingers! Another standout is the pike with Leipziger Allerlei and rhubarb. The pike is served both as a fish dumpling and – very rarely – as a perfectly pan-seared fillet, accompanied by morels, asparagus, carrots, rhubarb, a crustacean jus, and a young garlic beurre blanc. If you didn’t know more dishes in this vein were coming, you’d want to shout out loud: please, more of this! Grilled on charcoal, the Savoy cabbage with smoked eel plays in the same league. In fact, this course has all the makings of a signature dish. But so do the remaining main courses and desserts. The service is attentive, friendly, and professional, and the wine list ranks among the best in the country. You rarely find such vintage depth in Austrian and French wines. One small insider tip for all wine lovers: try the rare wine pairing – it’s well worth it! We are also convinced that Thomas Dorfer and his team will find a few suitable bottles in the Landhaus cellar to toast to the fifth hat. We certainly extend our heartfelt congratulations! Address: Südtirolerplatz 2, 3512 Mautern, Austria Contact: 02732 82 93 7 | info@landhaus-bacher.at | https://www.landhaus-bacher.at/ Opening Hours: Wed 18:30–20:30, Thu–Sat 12:00–13:30 and 18:30–20:30, Sun 11:30–19:00 Team: Thomas Dorfer, Chef · Chef of the Year 2009 Manuel Hammerl, Sous-Chef Johanna Stiefelbauer, Maître d' Noemi Krondorfer, Pastry Chef
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