"Original Almdudler" Wineries in Austria
It’s truly idyllic to sit there among the vineyards in the beautiful garden—or in the cozy parlor by the fireplace—and savor down-to-earth dishes, prepared to perfection, paired with top-quality wines: a roast could hardly be better.
Whether at the inn or at the wine bar next door, you’ll feel right at home and be thoroughly pampered in every way. Enjoy the excellent, award-winning “Dankbarkeit” wines, paired with lovingly prepared platters of specialties, such as Mangalitza pork.
The Artner family’s wines rightly enjoy an excellent reputation and are the highlight here. They’re paired with traditional delicacies, especially specialties made from Mangalica pork. In the summer, when the oleanders bloom in the courtyard, the atmosphere is simply magical.
Like Viennese wine in general, the wine from Mauer has also taken a leap in quality. A great example of this is Edlmoser. Tip: Try the offal and roast pork from Hödl—Vienna’s last butcher who still slaughters his own animals. Pair it with a glass of natural wine!
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.
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!
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 vast selection of dishes changes with the seasons (game!). To accompany them, enjoy the outstanding wines from Leo Aumann—the white “Rodauner” alongside the top cuvée “Harterberg.” Reservations are recommended despite the restaurant’s size; the “locals” love their Heurigen!
Homemade roast venison, mouflon with couscous, or wild boar with polenta highlight the restaurant’s delicious focus on meat and game. At the same time, there are excellent vegetarian and vegan options. Many of the ingredients are certified organic and locally sourced. Great!
Sustainability is a way of life here—from the main ingredient to the herb garnish. The ingredients are sourced locally, and the fish comes straight from Lake Neusiedl. Recommended: fish soup. The menu is varied, offering both cold and hot dishes to suit every taste.
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.
The meal begins with a selection of frizzante wines, followed by wines ranging from fruity to full-bodied (or delicious fruit juices) that perfectly complement the high-quality snack options: pastrami and ham from Thum, a selection of smoked fish, and homemade blood sausages.
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.
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!
Both the charming restaurant and the shaded courtyard offer little oases where guests are pampered to the fullest: with a wide variety of wines, fruit juices, and a shot of schnapps to finish, along with roast beef, game specialties, and more on their plates.
You take a seat between the charming Kellergasse and the green vineyards, and while enjoying a snack, you look out at your neighbor’s vegetable garden—the “supplier” of all sorts of vitamin-rich foods on your plate. The excellent wines that accompany the meal are aromatic and full-bodied.
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.
A small door leads to the cozy garden, while the spacious interior offers even more room, where the lavishly stocked buffet awaits as the heart of the Heuriger. Seasonal specialties, such as asparagus in the spring, can be enjoyed alongside the top wines from “Pepi” Piriwe.