"Accommodation" Wineries in Austria
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.
Dining at a table in the garden under the tall trees is a real treat, or you can enjoy a meal in the dining rooms with their wooden beams and tiled stoves. Special delicacies like fennel salami made from free-range pork or ceviche made from Styrian mountain salmon are a delight. Good, mineral-rich wines.
The terrace alone is extraordinary; from high above, you can look out over the steep vineyards. The “Brüstl” made according to Grandma Resi’s recipe and the homemade pastries from owner Heidi are highlights. Their own wines are also absolutely outstanding.
This quaint house has been beautifully renovated using traditional materials; on the terrace, you can take off your shoes and feel the grass beneath your feet. The snacks are served with a modern twist, featuring vegan elements. They pair perfectly with the biodynamic house wines.
A wine tavern, reimagined. You’ll find classics like the “Brüstl,” but also sophisticated dishes: Styrian vichyssoise (chilled potato and leek soup) or roasted oven-baked cabbage (with smoked paprika and fennel). And of course, the iconic wines are a must.
Whether vegetarian, vegan, or hearty meat dishes—the kitchen can do it all. There’s also a special love for sweet treats to round out the meal: Elena conjures up the most delicious desserts. The wine list features fresh, crisp white wines and full-bodied single-vineyard wines.
Casual modernity and warm coziness go hand in hand; from the terrace, you’re at eye level with the steep vineyards. The plate of marinated raw ham, cheese, and smoked fish tastes outstanding, and the house-baked bread with its crispy crust is the perfect accompaniment.
The traditional wine tavern snack has been reimagined. Plates feature homemade kimchi made from Styrian napa cabbage, beet tartare, or fermented radishes. Snack sandwiches are served with roast meat and a spicy sauce. Highlights: the Schilcher and the sparkling wine!
On clear days, you can see all the way to Slovenia. A signature dish is the game platter; the game was hunted by the two owners. A specialty is the delicacy platter featuring sheep’s cheese and prunes wrapped in bacon, as well as pumpkin seed buns.
The Sauvignon Blanc has already been awarded the world championship title, and the entire wine selection is of high quality. It pairs perfectly with Styrian snacks and tastes best on the panoramic terrace overlooking the entire South Styria Nature Park.
The view over the steep vineyards is magnificent. Under old linden trees or in the cozy parlor, you can enjoy a traditional snack platter and sweets from our own pastry kitchen. These pair perfectly with the typically fruity wines, especially those from the Sernauberg vineyard.
The various vineyards in the Wachau region offer an impressive variety of wines, and on the rare occasions when they are served, they are paired with delicacies of equally high quality: For a snack in this beautiful restaurant, you might be served Mangalitza lardo or raw venison ham, for example.
Sooßer is a flagship establishment with two wine lines: the classic line centered around the robust red wine “Spada,” and the wines from the two daughters—aka the “Sword Bearers.” They’re a delight to enjoy in the cozy courtyard garden, which is almost always “fully booked.” An idyll!
The dining room has a refined atmosphere, and the presentation of Mangalitza specialties, game, and the “Naturparkteller” is simply beautiful. The biodynamically produced Opok wines pair perfectly with these dishes—the Chardonnay and Welschriesling are especially recommended!
In the historic Kellergasse, wine tradition meets modern trends: laid-back drinks, top-notch wines, cool events, and bold street food ideas come together at the Strommers to create a creative mix. And that’s exactly what captivates their equally diverse crowd.
In the lovely courtyard of the old farmstead, you can spend the whole day enjoying all things beautiful and delicious: Either head straight to the small but exquisite selection of snacks, fresh “Feuerflecken,” and the house wines after breakfast, or stop by the shop to sample something in between meals!
Traditional, hearty dishes like house-smoked meat and sour sausage are served at this modern restaurant anyway, but they also specialize in seasonal fare and exquisite fish specialties: confit salmon trout and a glass of one of the new PIWI varieties make for a heavenly combination.
A very diverse farm! In addition to the winery, the family also raises miniature Zeburind cattle and Turopolje pigs, which are used to produce specialties such as white Duroc bacon, as well as raw ham, dry sausages, and Zeburind aspic. They produce their own fine wines.
The meat used for the raw ham and bacon specialties comes from the restaurant’s own free-range pigs in Sausal. The salmon trout is house-cured, and the cheese, made from hay-fed milk, is supplied by a neighbor. Vegans will enjoy the selection of spreads. The fine wine is aged in the restaurant’s own cellar.
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.