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Fotocredit: Niederösterreich Werbung/Ian Ehm

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Fotocredit: Wiener Alpen/Sophie Menegaldo

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Die Kulinarik in Niederösterreich entsteht aus der Weite des Landes – aus unterschiedlichen Landschaften, Böden, Klimazonen und Menschen, die ihre Regionen seit Generationen prägen.

Fotocredit: Niederösterreich Werbung, Ian Ehm

Als größtes Bundesland Österreichs verfügt Niederösterreich über ein besonders großes kulinarisches Spielfeld:

Über 40 % der Landesfläche werden als Ackerland genutzt, hier liegt mit mehr als 27.000 Hektar die größte Weinanbaufläche Österreichs, dazu kommen über 700.000 Obstbäume. Aus dieser Größe entstehen Produkte mit Strahlkraft – von der Wachauer Marille über Waldviertler Karpfen und Mohn bis zum Most aus alten Birnbaumkulturen.

Fotocredit: Sabine Wieser

Mit der weiten Land-Küche hat Niederösterreich einen kulinarischen Rahmen geschaffen, der diese Vielfalt sichtbar macht. Heute wird dieser Ansatz strategisch weitergedacht: Nicht nur die Breite des Angebots steht im Mittelpunkt, sondern auch die Tiefe dahinter. Es geht um (regionale) Produktkultur, Weinkultur und Gastronomiekultur – und um Menschen, die mit Handwerk, Wissen, Mut und persönlicher Haltung kulinarische Erlebnisse schaffen.

Fotocredit: Mostviertel Tourismus, Ian Ehm

Die aktuelle Kulinarik-Strategie rückt Niederösterreich als Land mit starken Wurzeln und großen Ambitionen in den Fokus. Verbundenheit mit Land, Terroir und Gemeinschaft bleibt die Basis. Dazu kommt der Anspruch, besondere Betriebe, herausragende Produkte und eigenständige Genussformate stärker vor den Vorhang zu holen. Denn was hier vielerorts selbstverständlich wirkt – regionale Zutaten, persönliche Gastfreundschaft, hohe Qualität ohne Schwellenangst – ist für Gäste oft genau das Besondere.

So zeigt die weite Land-Küche heute nicht nur Vielfalt, sondern Tiefe: in Wirtshäusern und Restaurants, bei Winzer:innen und Produzent:innen, auf Märkten, bei kulinarischen Reisen und Veranstaltungen. Sie verbindet Orte, Menschen, Essen und Trinken zu Erlebnissen, die Niederösterreichs Charakter schmeckbar machen – ehrlich, weltoffen, nahbar und mit dem Anspruch, Kulinarik nicht nur zu bewahren, sondern weiterzuführen.

Die drei zentralen Säulen dieses kulinarischen Selbstverständnisses sind:

Weinkultur
Wirtshauskultur
(Regionale) Produktkultur

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Niederösterreichs Kernkompetenzen

Programm

Online Module

Wein und Kulinarik

Kulinarikstrategie Niederösterreich