"Child friendly" Wineries in Lower Austria
A powerful combination: the magnificent Schlössl as a backdrop, outstanding cuisine, and a wine list that is expanded every year to include rare wines—not just from the restaurant’s own cellar. Any criticism? Yes—we’d love to have this magical trio available even more days!
Lisi and Karl Alphart run the tavern with great passion. Salted almonds and cheese are available at the buffet, while the rest of the (ever-changing) menu is served at the table. This leaves more time to explore the extensive wine selection. Tip: There are also aged bottles to discover!
Slow Food and organic ingredients, local herbs, and fresh vegetables: At her restaurant—with its rustic dining rooms and picturesque courtyard—Johanna Gebeshuber serves cuisine that goes far beyond classic Heurigen fare. In the glass: elegant, refined wines.
As soon as you arrive, you’re spoiled for choice: a cozy parlor, a airy sunroom, or a Mediterranean-style terrace? The culinary variety is also vast, ranging from a traditional Hauer snack to creative dishes (like fish burgers) and seasonal specialties (such as wild garlic crostini).
Nestled among the vineyards lies the idyllic garden of the former wine press house, which has been converted into a unique Heurigen. Here, you can not only enjoy authentic Heurigen snacks and the establishment’s own organic wines, but also admire the sunset.
"Homemade" is taken literally at this family-run business. After all, the snacks come straight from their own smokehouse and from the Angus cattle and organic pigs raised on the farm. Add to that some delicious drinks by the glass and the lovely atmosphere of the historic building.
From spring through Advent, the Frühwirths welcome everyone who finds their way to their cozy restaurant in Teesdorf. The menu features classics, seasonal delicacies, and “Tamara’s comfort cuisine based on the 5 elements.” The wine bar invites guests to enjoy a tasting.
The winery has been family-owned for over 305 years. Today, just as in the past, the standards are high: The organic grapes grow in the “open-air workshop” and are gently transformed into wine, which is best enjoyed with local delicacies in the Heurigen garden.
“From, for, and with nature”: This guiding principle has been fully embraced at the organic winery in Tattendorf. Quality is the top priority when it comes to the wines and the Heurigen, whether it’s the fish platter (from the Dornau estate), the beet carpaccio, or the strudels.
In the modern vaulted cellar and the fairy-tale garden, Jürgen Steindorfer brings together the region’s finest “oenological” and culinary offerings. The result is exquisite snacks with a modern, seasonal twist, paired with a rotating selection of wines by the glass.
Not far from Vienna is Niki Windisch’s popular Heuriger. In an idyllic, leafy courtyard, guests can sit under arcades or vine arbors, enjoying impeccable Heuriger classics paired with a glass of his regional Weinviertel wines.
Leave the wine tours and culinary expeditions to others—here, it’s all about pure well-being. That’s created with dishes from Grandma’s cookbook, such as braised beef or baked pork liver. The wine in your glass comes from vines within a two-kilometer radius.
A cohesive overall concept where everything—from the wine (Riesling!) to the cuisine to the ambiance—comes together perfectly. The classics of Heurigen cuisine are always on the menu, complemented by seasonal specials: goose, asparagus, and game season regularly bring new culinary highlights.
The Heurige Husar is a true gem among the wine taverns in the Thermenregion: modern, stylish, and incredibly cozy. Young winemaker Christoph brings many new ideas to the family business, while the classic Heurige traditions remain intact. Beautiful garden.
The signature dish is the Sausemmel with roast pork, drippings, and red onions; however, the selection of snacks is even wider, and thanks to the picnic backpacks, you can enjoy them with more privacy if you’d like. The house wines are a treat, too!
The Wagram vineyards produce a wide variety of wines in terms of grape varieties, vineyard sites, and styles. There’s a good selection for fans of spirits, and the snacks cater to every taste. The most beautiful spots are in the lush courtyard.
With such an impressive variety of wines, there’s something for every taste, and you won’t know what to enjoy first: homemade bread and delicacies made from Duroc pork and game, Heurigen tapas, or the creative seasonal specials?
They call themselves “the younger generation,” but they’ve long been established and experienced in managing vineyards, wine taverns, and everything that goes with them. The cold buffet remains a staple, always complemented by seasonal offerings. A classic: house-made aspic made from domestic or wild boar.
A top-notch Heuriger that embodies quality down to the smallest detail. The buffet impresses with its variety and all-homemade specialties, which are a feast for the eyes as well. The game specialties are particularly noteworthy: from hare to wild boar.
Good food and good wine go hand in hand here, and Georg Sommerbauer is passionate about both. In the summer, the garden becomes a little oasis where there’s always something going on. The buffet always offers fresh and varied dishes. The business is certified organic.