Falstaff presents the best Heurigen and Buschenschanken 2025: Here are the winners of the Special Awards.
Lissi & Fritz Wieninger, Vienna
When food journalists from abroad rave about Vienna, the names Amador and Nussbergfest are unavoidable. This is largely due to a couple who, above all, cultivate hospitality, Heurigen style. The combination of a witty Viennese winegrower with a the courage to think outside the box and an East Tyrolean architect gave rise to a new form of local wine culture: A kitsch-free ambience, functionality and biodynamic wines that effortlessly continue the success of Wieninger wines in the wake of the Gemischter Satz boom. The fact that Burgundy aficionados can enjoy an entire range always turns a visit to Wieninger's Heurigen into a small “Nussbergfest”.
Weinhof Locknbauer, Tieschen (Styria)
The tavern with its striking support structure has already earned the Locknbauer both amazed looks, but also an architectural prize. But the cuisine of chef Lukas Jahn is at least as impressive. Beef salad is practically expected in Styria – but the way he serves it with Asian Pickles is proof of the fresh culinary wind blowing here in Pichla. The traditional outdoor seating in front of the house still exists – but now, you can sometimes enjoy a slice of Neapolitan pizza there. When Jahn feels like it. Because there's never a dull moment in his versatile kitchen. And that's the great thing!
Wailand, Vienna
And in the end ... Wailand wins! It would indeed be hard to find a more beautiful view of Vienna. At least one that is open to the public and not on private property. The purchase of a glass of wine or a snack is your "ticket" to enjoying the incredible panorama of both sides of the Danube in Cinemascope. When you take your eyes off the city, they rest on the vines in the Ried Pratteln vineyard – another pleasing sight. Because this type of enjoyment – right at the source – is a rarity. Only on Kahlenberg!
Piriwe, Traiskirchen (Lower Austria)
For wine lovers, the path through the small gateway to one of the understated stars of the Thermenregion promises pure bliss. Because “Pepi”, as his friends call him, has something for every taste. Even in the past, guests were guided by their own color-coded system from light and sparkling to sweet vintages. Conoisseurs always asked for the ripest Pinot, “PI”. And Josef Piriwe never tires of experimenting. A completely new line of natural wines, starting with “Ansa”, opens up the house range of varietals to a whole new clientele. Glass for glass. Or would you prefer a bottle to take home?
Strommer, Purbach (Burgenland)
Typical – historical – pure: these three characteristics run through Tom Strommer's description of his Heurigen. His cut-no-corners attitude gave his wine line “Pure” its name, and typical refers to the cuisine, which always places substance over style. The final touch to the cozy atmosphere is the ambience: The 150-year-old vault – acquired by the Strommer family 30 years ago this year – envelops guests like a cocoon. For many visitors, the hospitality in the historic (there's that word again) cellars of Purbach is the epitome of a good time in Burgenland.
Felberjörgl, Kitzeck (Styria)
The Demmerkogeloffers some of the most magnificent views of southern Styria. But if you also explore the 19th century environs of Felberjörgl, then you'll truly get a feel for the heart and soul of the region. Amid meadows and orchards where you can enjoy yourself to the full, you can see where the ingredients for their marinated zucchinis or herb pesto were growing just yesterday. The garden view is always new, while the parlor with its venerable wooden details is no less fascinating. Christine and Hans Peter Temmel cultivate the magic of the place, maintaining the feel-good atmosphere that has developed over the decades.
Langmann, St. Stefan ob Stainz (Styria)
How much can you optimize a chive sandwich? And do kimchi and edible flowers fit in at a Buschenschank? Verena Langmann did not tackle these questions alone. Florian Dreshaj, who has cooked at top restaurants like Saziani Stub'n or Rote Wand in Zug, is at her side to forge a new path for the over 80-year-old institution. Among other things, he gives Schilcher a congenial companion in the form of a beetroot tartare. “Our aim is to get the best out of regional ingredients,” says the duo, “with craftsmanship, but without frills.” And at the Heurigen brunch on Sunday at the latest, guests ask themselves one thing: “Why haven't we done this before?”
Böheim, Arbesthal (Lower Austria)
Fortunately, the new culinary casualness of the Carnuntum wine-growing region has quite a few proponents. In this case, the architectural design alone breaks with old Heurigen clichés with its lounge-like ambience. This is accompanied by a selection of wines that includes house classics (Stuhlwerker) as well as “Rosy”, a contemporary, relaxed cuvée in pink. Stefanie Böheim's first aspiration as a restaurateur is thus fulfilled late in life. It is no coincidence that she is also a member of the “Vino Vista Garden Club”. Just like in the pop-up heuriger, it shows that the culture of indulgence around wine is by no means old-fashioned. But can also be fed by girl power.
Zur Hölle, Illmitz (Burgenland)
Is a real empire of Pannonian taste in the making? The Lentsch family has already expanded the legendary tavern Zur Dankbarkeit with overnight accommodation and the Heurigen Podersdorfer Weinstuben right next door. But Markus Lentsch's latest venture has taken off like a bat out of hell to Illmitz, where Seewinkler delicacies are served with beer and wine. A boon to cyclists, this latest gourmet addition is pleasant and practically guarantees enjoyment!
Weingut Walter, Vienna
The exotic factor of a Tyrolean in a Viennese vineyard has long since worn off after 18 years. Today, Norbert Walter, a newcomer to the winegrowing scene, lives up to many a Heurigen tradition more intensively than many a lifelong vintner – such as the traditional burning of the “Buschen” at the end of the season. But before that happens, the Bisamberg will be serving their finest for a few more months. And especially when it comes to cheese, only the very best will do for Walter. But the master hunter also knows that venison is the best meat. And so it can also be found on the menu alongside air-dried delicacies from East Tyrol, making snacking with a view of the vineyards an inimitable pleasure.
Dkfm. Hans Schmid, Mayer am Pfarrplatz (Vienna)
The story of how the investment banker Hans Schmid came to own a winery has become legendary. Originally, he only placed a bid for the Rotes Haus, set on making a shrewd real estate deal. But the expansion of this mini-area to include the vineyard of the legendary Franz Mayer marked the beginning of an unprecedented commitment to the traditional home of the Viennese Gemischter Satz. The three-year renovation of the Mayer am Pfarrplatz alone was an act of love far beyond economic reason: Millions were invested in the careful renovation of the popular Heurigen. And Hans Schmid himself could have hung his own image in the famous "Legends Room" of the tavern long ago.
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