"Live Music" Wineries in Lower Austria
Slow Food and organic ingredients, local herbs, and fresh vegetables: At her restaurant—with its rustic dining rooms and picturesque courtyard—Johanna Gebeshuber serves cuisine that goes far beyond classic Heurigen fare. In the glass: elegant, refined wines.
Stephanie and Markus Musser share a love of fine dining—at their Heuriger, they serve refined, contemporary takes on traditional Heuriger classics. The highlight is the premium bacon from Mangalica pigs—the animals are raised on the farm. A true specialty!
In the modern vaulted cellar and the fairy-tale garden, Jürgen Steindorfer brings together the region’s finest “oenological” and culinary offerings. The result is exquisite snacks with a modern, seasonal twist, paired with a rotating selection of wines by the glass.
Leave the wine tours and culinary expeditions to others—here, it’s all about pure well-being. That’s created with dishes from Grandma’s cookbook, such as braised beef or baked pork liver. The wine in your glass comes from vines within a two-kilometer radius.
Wood, sandstone, and a stylish design create a modern atmosphere; thanks to the floor-to-ceiling windows, you feel as if you’re sitting right in the middle of the vineyard even when you’re indoors. Delicious dishes made from the restaurant’s own pork and Weinviertel prosciutto prove to be a wonderful complement to the harmonious wines.
With such an impressive variety of wines, there’s something for every taste, and you won’t know what to enjoy first: homemade bread and delicacies made from Duroc pork and game, Heurigen tapas, or the creative seasonal specials?
The Zöchling family is convinced that food is a source of joy in life. And so there’s plenty of joy at the Teesdorf Heurigen. The kitchen excels at classic dishes like Brettljause, roast pork, and Gröstl, as well as vegetarian options and smoked salmon tagliatelle.
An idyllic garden awaits on the banks of the Danube, yet you almost find yourself wishing for bad weather—because then the atmosphere by the fireplace inside becomes even cozier. In addition to classic tavern dishes like Blunzenlaibchen and Backhendl, they also serve risotto and homemade gnocchi.
A cozy wine tavern in the southern thermal spa region. The wine comes from the tavern’s own vineyards, which are cultivated as a sideline, and the ingredients for the tavern’s specialties are primarily sourced from the region. Nice, green courtyard garden!
Heurigen cuisine—from crispy caraway roast to seasonal dishes and lunch specials—meets award-winning wines in the heart of Gumpoldskirchen. Siblings Birgit and Christoph Grill create a warm and welcoming atmosphere in the wine restaurant and the blooming courtyard.
You can tell that the business is run with heart and soul not only from the atmosphere and the wines typical of the region, but also from the buffet. The owner herself takes care of the wine tavern’s favorites—from roast beef to a traditional board snack with all the trimmings.
You can really feel the breath of fresh air at the spot across from the riding arena (as the older folks recall). “Elektro Rosé,” for example, brings a new twist, but during regular hours, Lukas Döller revives the traditional charm of a Buschenschank. It’s not just the “locals” who appreciate it.
Just the right thing for every occasion: from a snack between meals to lunch specials, an evening feast, or coffee with house-made cake. Heurigen specialties form the foundation, while seasonal touches add variety. A glass of “Therminator” Merlot is always a perfect match.
After the grape harvest comes the Heurigen season—that’s exactly when you can sample the latest creations. People like to linger a while in the outdoor dining area, because you’re always bound to run into someone to chat with. The “Bro-Secco Frizzante” is the perfect aperitif—and then it’s off to the buffet!