The Best of »Falstaff Wine Tavern Guide 2025«
The Schanktage (signs) in front of the pleasure palace are as rare as they are magnificent. Inside, the lamps of the historic building light up, outside, the eyes of wine lovers light up: vintage depth and vineyard wines from Domäne Wachau, exquisite wines from "Friends". And the cuisine is just as good!
Bernd Pulker's oasis of pleasure in an idyllic location has long since ceased to be an insider tip, and the seats in the middle of the vineyard are extremely popular. No wonder: exciting wines of his own and the best from his colleagues - plus a home-made roast that is second to none.
A breath of fresh air every year: the now pop-up heuriger keeps moving. In 2025, the MAST team led by Matthias Pitra and Steve Breitzke provides fresh impetus. Natural wines, home-grown vegetables and, of course, the much-loved Leberkäse.
It is a rural world away from everyday life that is cultivated by the renowned Artner family of winegrowers and restaurateurs. In the old barn, delicacies are recommended to accompany the wines. Analogous to the wine line "Punk's Finest" spoken: Carnuntum's Finest!
A Viennese parade tavern, as there are not many: the location with a view over the whole of Vienna is breathtakingly beautiful, Fritz Wieninger's wines are among the absolute top class and the buffet is rich in top gastronomic products. What more could you want?
A parade wine tavern like few others. It's not just the award-winning wines that delight guests here. The classic tavern cuisine also delivers excellent dishes far removed from the usual. Traditional ambience, beautiful garden.
The colourful little houses in the Kellergasse near Krems are located in the middle of the vineyards and exude a cosy flair. The modern restaurant forms a beautiful contrast. This is where flint wines are created; the characterful still wines of the well-known house are also delicious.
The character of southern Styria is perfectly reflected in the Schauer brothers' wines, which are characterised by depth. The snack is also exceptional with ham from the Woazschwein, chili sausages, smoked char, pork brisket and great cake.
Always a pleasure! Helmut Krenek in the kitchen creates top-class tavern dishes. The fried chicken and roast pork could not be better. Served with organic wines from the Göbel winery, which go perfectly with this cuisine.
The spaciousness of the garden and guest rooms symbolises the variety of wines on offer; there is a glass for everyone, from the sparkling prelude to the "Zistl" and the flagship Rotgipfler "Rodauer". Seasonal specialities provide the "base".
The sisters are a little deep with their own description: "Traditional Heurigen food, combined with our regional wines". Because with ideas and passion, it becomes a top address. The latest coup is the themed wine tavern "Brot & Sprudel".
Courage for innovation and attention to detail not only characterise Stefan Germuth's excellent wines, the philosophy is also reflected in the Buschenschank. In addition to the organic cheese platter, smoked fish and sheep's cheese wrapped in bacon, the pork brisket is a must.
Jutta Ambrositsch is not only a great winemaker, she has also turned this tavern into a real cult wine tavern. No kitsch, products from top producers for the buffet and wines that have a special signature. This is how a wine tavern works!
While Matthias Hager's wines also benefit from the diversity of the soils, his brother Hermann demonstrates his skills in the kitchen of the modern wine tavern with its marvellous view: classic dishes with exotic nuances provide exciting counterpoints.
Although Tyrolean-born Norbert Walter spent a long time working in cheese production, he has lived in Vienna since 1989. He has been running his wine tavern on the Bisamberg since 2004. Burgundy varieties thrive particularly well there, and of course there is Tyrolean bacon and cheese to go with it.
"Cool" Heuriger in the middle of the vineyards with a view of the city. The buffet is rich in high-quality snacks such as the fabulously good mackerel tartare. The wine selection is also rather unconventional, including some natural wines.
A parade business in the border area between inn and wine tavern. Fritz Wieninger's top wines are served with dishes such as paprika chicken with buttered spaetzle or veal cheeks in Pinot Noir sauce. And to finish, a gigantically good curd cheese pancake.
Gourmets, this way! Top wines and Matthias Schütz's exquisite cuisine with Austro-French touches await you, either à la carte or as a creative seasonal menu. It's best to stay longer, as the rooms and breakfast are also impressive.
A cornucopia of delights awaits between the sprawling greenery and cool cellars: Lorenz Alphart works out the terroir of his wines with increasing finesse, and the range at the buffet seems to grow by one more delicacy each time. Exemplary cheese culture.
Johanna "Pipsi" Gebeshuber bustles around between the horse stables and the Römermaut, in two parlours of the elongated courtyard. The born hostess makes sure that the fried chicken and oven roast taste good. Or she makes sure that the Zierfandler doesn't run out. Perfect!