"Live Music" Wineries in Austria
Steffi and Edi Tscheppe have created a place that is more than just a Heuriger—it’s a way of life that’s constantly evolving. Other people also get involved in pop-up specials, keeping the concept alive. “Naturals” are always a staple part of the experience.
A good loaf of bread, a glass of sparkling water—that’s often all it takes to sweeten the day. Carina and Edith embody hospitality with palpable passion and a clear commitment to quality. This runs like a common thread through the entire dining experience.
Norbert Walter, a native of Tyrol, gained experience in cheese-making over eight seasons at various alpine pastures before falling in love with the idyllic Buschenschank on Bisamberg in 2004. There, he produces fine Burgundy wines to pair with Tyrolean specialties—speck and cheese.
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.
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.
Stephanie and Markus Musser share a love of fine dining—at their Heuriger, they serve refined, contemporary takes on traditional Heuriger classics. The highlight is the premium bacon from Mangalica pigs—the animals are raised on the farm. A true specialty!
The best thing to do is to stop by and take a look around. Because this winery is one of those truly special places! From the “Groszecco” to the full-bodied cuvée that aged for 18 months, Andreas Grosz has everything in his cellar to delight connoisseurs.
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.
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.
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.
“Herrgott aus Sta” is one of the most famous songs by the legendary Karl Hodina. He performed here when he was just a little boy—and the restaurant was named in his honor. Roast pork or pork knuckle (by advance order) are served with wine from Leth and Pittnauer.
When the table is set, that means “It’s wine o’clock” at Hoffmanns—and time just flies by. There’s always a great atmosphere with fine wines and exquisite cuisine, ranging from winemaker’s snacks and tarte flambée to open-faced sandwiches and burgers. Everything your heart desires.
Even Austria’s Wine Marketing Association chose the Eder as a showcase for the unique Heurigen culture. After all, it’s not everywhere that you’ll find the finest wild sausage served alongside local wines like the “Sir Henri.” Another plus is the large garden—enjoyment in the great outdoors!
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.
Wood, sandstone, and a stylish design create a modern atmosphere; thanks to the floor-to-ceiling windows, you feel as if you’re sitting right in the middle of the vineyard even when you’re indoors. Delicious dishes made from the restaurant’s own pork and Weinviertel prosciutto prove to be a wonderful complement to the harmonious 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.
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?
Brettljause, Blunzen, and homemade Leberkäse represent down-to-earth home-style cooking, complemented by modern dishes like the Stadl burger, tofu stir-fry, or house-baked bread à la “Bella Italia.” It’s exactly this mix that makes it special. A family-friendly spot with plenty of activities.
A prime example of how tradition and modernity blend harmoniously without losing the wine tavern’s original charm. Cocktails are popular, but the focus is primarily on the distinctive organic wines. Our non-alcoholic recommendation is the “Verjuly”!
In the shade of the ancient plane tree on the sprawling grounds at the foot of the Bisamberg, guests are served, among other things, generously assembled buffet menus. To accompany them, we recommend a bottle or two of the house’s meticulously crafted “Gemischter Satz.”