The Wachau has a strong food culture built around local ingredients: river fish (particularly pike-perch and trout from the Danube), apricots in every form from June to August, lamb from the valley's small farms, and the local wines. Most eating happens in the Heurigen — the wine taverns that are open in season (look for the pine branch or a "Heuriger" sign outside). They typically serve simple cold plates: bread, cheese, smoked meats, pickles, and the current vintage by the carafe.
The better restaurants in Krems and Dürnstein serve more elaborate regional cooking. The Loibnerhof in Unterloiben is one of the most respected restaurants in the valley. The apricot jam (Marillenmarmelade) made in the valley is available everywhere and worth buying; the apricot schnapps (Marillenbrand) from the local distilleries is exceptional.