"Dishes from own production" Wineries in Styria
The restaurant’s signature dishes are unique take on traditional wine tavern fare; a delicious example is the rolled pork belly—crispy on the outside, juicy on the inside. Jürgen Trummer’s wines are natural blends from renowned vineyards such as Obegg and Grassnitzberg.
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.
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.
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.
The Genussraum at Königsberg has been completely redesigned: modern, yet with that familiar sense of coziness and large panoramic windows. The Buschenschank snacks remain just as they’ve always been—with homemade meat dishes and pastries, prepared with care.
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.
The location is a dream. From the terrace with its arbor, you can enjoy the sweeping views of vineyards and forests, while inside, the rustic dining rooms invite you in. The snacks are arranged in a particularly appetizing way, and the pastries are a must-try. Very good Sauvignon Blanc!
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.
This rustic, cozy wine tavern serves regional, homemade specialties. In addition to the classics, guests can enjoy delicacies such as Styrian Iberico pork, smoked chicken breast, and air-dried Muskateller raw ham. Excellent 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.
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 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!
Modern yet rustic, designed with wood and thoughtful details—that’s the cozy atmosphere of this wine tavern. In the summer, the cool wine arbors are a big hit, or you might prefer to enjoy a picnic in the vineyards of Hochgrail. A glass of chilled Schilcher goes perfectly with it.
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.
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.
The ingredients should be as natural as possible. That’s why, for example, the sausage, bacon, and raw ham specialties are made from the meat of the restaurant’s own Turopolje pigs (raised free-range!). These pair perfectly with the restaurant’s signature wines.