"Warm Dishes" Wineries in Lower Austria
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".
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.
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!
The wines are reason enough for many to come here. In the kitchen, down-to-earth meets modern - in keeping with the contemporary design. For example, the lentil salad is sometimes classic, sometimes Asian-inspired. Top game specialities await in autumn.
A truly idyllic spot in the heart of Carnuntum: under walnut trees, surrounded by vineyards, you sit on simple wooden benches and enjoy the restaurant's own organic wines and unadulterated Heurigen classics. Cult-suspected caraway roast from the wood-fired oven.
A dream location in the heart of Dürnstein! You can experience for yourself how the location affects the flavour with the vineyards as a backdrop to a glass of Veltliner and Riesling. Snacks and pub favourites now play the second leading role in the Heurigen all year round.
An exceptional wine tavern! The focus is on home-made delicacies from the Mangalitza pigs that are kept on the farm: various bacon specialities from loin to lardo as well as blunze and liver spread. There is also good wine from the house and from friends to accompany the pork.
Three generations are involved - the first non-alcoholic wine also moved in with the partners in the traditionally female-run Heurigen. For traditionalists, there is still the poppy seed cake and the buffet, where you can find companions for "In den Haberln" and co.
The Zechhaus is a promise. The menu that Sabine Krug and her team offer is huge. While some come for a glass of "temptation", others swear by the apple strudel. For 55 years, body and soul have been catered for in this historic location. Bravo!
A beautiful inner courtyard, the best wines from the local cellars, top products from their own Angus cattle, organic pigs and display - and the vegetarian options are just right too (pasta salad and taboulé!): This is the Edhofer family's delicious recipe for success.
At Frühwirth, every regular has their favourite corner - the lawn in front of the house is just as inviting as the tables near the modern vinotheque. The wine plays its part in this, especially as they even score points in the new "discipline" of PIWI: with the Souvignier Gris "Purist".
Heurigen culture is not only about good food, but also about the art that gives the restaurant its special charm. Here you'll find regional homemade specialities, all from our own production - and you're guaranteed to catch everyone with this bacon!
The family has been running the Heurigen for generations - much has remained the same, some things have been modernised. The menu remains predominantly classic, but has been spiced up with new accents. Especially recommended is a timeless favourite: the Schnitzerl.
The family-run wine tavern first opened its doors 160 years ago. It has remained as rustic as it can be: Chestnut trees provide shade in the courtyard, ivy clings to the salettl and the veal stew tastes twice as good in this ambience.
A hearty breakfast at the winery is the perfect start to the day. Then continue with a delicacy platter or a Feuerfleck. The farm is simply beautiful! And on sunny days, it's the perfect place to enjoy yourself at any time.
The Paradeheurige is idyllically nestled in the countryside. Ingrid Groiss is considered one of the best local winegrowers - so first-class wines are guaranteed. The parents, who run the wine tavern with love, provide the appropriate catering.
The menu at the ‘Sisters’ changes every time it is served and reflects the season. Bacon or home-made sausages from the restaurant's own beechwood cask are firm favourites in the modern restaurant. Straightforward organic wines with a good variety of flavours shimmer in the glass.
The interior of the ancient courtyard warms you up even in the fall; on the one hand with the old fireplace, on the other with the Märzweilers' wines. Changing delicacies pull out all the stops of Viennese cuisine. The lentils especially are a recommendation. Ambience with rarity value!
Rooted in the renowned wine-growing region, Johannes and Doris are developing their heritage with a great deal of initiative. They are committed to sustainability and ecological behaviour - both in the wine and in the Heurigen. The seasonal power is the perfect start!
The modern appearance does not overshadow the traditional charm, but emphasises the value and quality of the house. The cuisine moves confidently between down-to-earth and creative. Enjoyment all along the line, for example with a succulent roast, awaits.