"Barrier-free" Wineries in Styria
The restaurant’s signature dishes are unique take on traditional wine tavern fare; a delicious example is the rolled pork belly—crispy on the outside, juicy on the inside. Jürgen Trummer’s wines are natural blends from renowned vineyards such as Obegg and Grassnitzberg.
The terrace alone is extraordinary; from high above, you can look out over the steep vineyards. The “Brüstl” made according to Grandma Resi’s recipe and the homemade pastries from owner Heidi are highlights. Their own wines are also absolutely outstanding.
The Steinberghof in Ehrenhausen moved to Gamlitz and reopened as “Casa Firmenich.” It’s very stylish and cozy. The highlights—such as liver parfait with Traminer jelly or bacon-wrapped plums with salted butter—are still on the menu. Very nice rooms.
A wine tavern, reimagined. You’ll find classics like the “Brüstl,” but also sophisticated dishes: Styrian vichyssoise (chilled potato and leek soup) or roasted oven-baked cabbage (with smoked paprika and fennel). And of course, the iconic wines are a must.
An old cowshed has been transformed into a contemporary winery. Lukas Jahn focuses exclusively on natural white wines. The kitchen loves to experiment, reinterpreting old recipes. The sensational view is just the icing on the cake.
Whether vegetarian, vegan, or hearty meat dishes—the kitchen can do it all. There’s also a special love for sweet treats to round out the meal: Elena conjures up the most delicious desserts. The wine list features fresh, crisp white wines and full-bodied single-vineyard wines.
Casual modernity and warm coziness go hand in hand; from the terrace, you’re at eye level with the steep vineyards. The plate of marinated raw ham, cheese, and smoked fish tastes outstanding, and the house-baked bread with its crispy crust is the perfect accompaniment.
On select days, the farm opens its doors and becomes a place for people to gather. On these occasions, small, comforting dishes are served to be shared with the whole table. These are accompanied by natural wines, which come directly from the vineyards surrounding the house.
The Sauvignon Blanc has already been awarded the world championship title, and the entire wine selection is of high quality. It pairs perfectly with Styrian snacks and tastes best on the panoramic terrace overlooking the entire South Styria Nature Park.
Modern yet rustic, designed with wood and thoughtful details—that’s the cozy atmosphere of this wine tavern. In the summer, the cool wine arbors are a big hit, or you might prefer to enjoy a picnic in the vineyards of Hochgrail. A glass of chilled Schilcher goes perfectly with it.
The location at the highest point of the vineyard is a feast for the eyes. Authentic Styrian dishes, prepared with love, are meant to stir the emotions. Crispy spare ribs, a juicy roast pork, or fluffy Buchteln with vanilla sauce represent true home-style cooking for the team.
A very diverse farm! In addition to the winery, the family also raises miniature Zeburind cattle and Turopolje pigs, which are used to produce specialties such as white Duroc bacon, as well as raw ham, dry sausages, and Zeburind aspic. They produce their own fine wines.
The meat used for the raw ham and bacon specialties comes from the restaurant’s own free-range pigs in Sausal. The salmon trout is house-cured, and the cheese, made from hay-fed milk, is supplied by a neighbor. Vegans will enjoy the selection of spreads. The fine wine is aged in the restaurant’s own cellar.
Surrounded by the Sausal vineyards, you can treat yourself to some peace and quiet. In the summer, you can enjoy regional wine tavern specialties under the shady vine arbor; in the winter, it’s cozy inside. The wines served are biodynamic wines from Michael Lorenz.
The terrace, with its view of the imposing Riegersburg Castle, is impressive. In addition to classic snacks, the restaurant serves homemade tofu made from their own soybeans. Winemaking has a long tradition here; fruity wines have been served here for 17 generations.
The dining rooms are bright and cozy, and in winter, the open fire beckons. The restaurant’s signature dishes are made from the tender, marbled meat of its own free-range woolly pigs. There’s a separate menu for children. The Rosé Frizzante is a sparkling delight.
Tradition, sustainability, and homemade quality are our core values. On the cozy terrace, you can take in the concentrated beauty of Southern Styria. Classic snacks are just as much a part of the dining experience as the complex wines.
You can enjoy the Styrian "dolce vita" in its purest form on the sun terrace, with a view of this typical South Styrian landscape of forests and vineyards. The snack platters are homemade, and the selection of fresh pastries changes daily.
The view from the terrace of the steep vineyard is phenomenal. Susanne Weber also creates special moments: instead of serving a traditional “Brettljause,” she puts a new spin on the dishes. Young winemaker Mathias Weber provides an excellent selection of wines.
There’s something for everyone here. Looking for a classic, down-to-earth snack? The “Dreisiebener-Stammhausplatte” offers a nice selection. In the mood for a gourmet menu? It’s available in five- or seven-course options. Or you can book an interesting wine tasting.