"Dogs allowed" Wineries in Styria
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.
An old cowshed has been transformed into a contemporary winery. Lukas Jahn focuses exclusively on natural white wines. The kitchen loves to experiment, reinterpreting old recipes. The sensational view is just the icing on the cake.
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.
On select days, the farm opens its doors and becomes a place for people to gather. On these occasions, small, comforting dishes are served to be shared with the whole table. These are accompanied by natural wines, which come directly from the vineyards surrounding the house.
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 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 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.
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.
The view from the terrace of the steep vineyard is phenomenal. Susanne Weber also creates special moments: instead of serving a traditional “Brettljause,” she puts a new spin on the dishes. Young winemaker Mathias Weber provides an excellent selection of wines.
There’s something for everyone here. Looking for a classic, down-to-earth snack? The “Dreisiebener-Stammhausplatte” offers a nice selection. In the mood for a gourmet menu? It’s available in five- or seven-course options. Or you can book an interesting wine tasting.
Local ingredients are our top priority here. That’s why the delicious variety of the surrounding region finds its way onto your plate: Vulcano raw ham, Käfer beans with Thaller’s red wine balsamic vinegar, or fine cheeses from the Krenn dairy. The “Rochus” red wine cuvée pairs perfectly with these dishes.