Wine Tavern Guide 2025: Best in Lower Austria
Bernd Pulker's oasis of pleasure in an idyllic location has long since ceased to be an insider tip, and the seats in the middle of the vineyard are extremely popular. No wonder: exciting wines of his own and the best from his colleagues - plus a home-made roast that is second to none.
The Schanktage (signs) in front of the pleasure palace are as rare as they are magnificent. Inside, the lamps of the historic building light up, outside, the eyes of wine lovers light up: vintage depth and vineyard wines from Domäne Wachau, exquisite wines from "Friends". And the cuisine is just as good!
It is a rural world away from everyday life that is cultivated by the renowned Artner family of winegrowers and restaurateurs. In the old barn, delicacies are recommended to accompany the wines. Analogous to the wine line "Punk's Finest" spoken: Carnuntum's Finest!
The colourful little houses in the Kellergasse near Krems are located in the middle of the vineyards and exude a cosy flair. The modern restaurant forms a beautiful contrast. This is where flint wines are created; the characterful still wines of the well-known house are also delicious.
The spaciousness of the garden and guest rooms symbolises the variety of wines on offer; there is a glass for everyone, from the sparkling prelude to the "Zistl" and the flagship Rotgipfler "Rodauer". Seasonal specialities provide the "base".
While Matthias Hager's wines also benefit from the diversity of the soils, his brother Hermann demonstrates his skills in the kitchen of the modern wine tavern with its marvellous view: classic dishes with exotic nuances provide exciting counterpoints.
Gourmets, this way! Top wines and Matthias Schütz's exquisite cuisine with Austro-French touches await you, either à la carte or as a creative seasonal menu. It's best to stay longer, as the rooms and breakfast are also impressive.
A cornucopia of delights awaits between the sprawling greenery and cool cellars: Lorenz Alphart works out the terroir of his wines with increasing finesse, and the range at the buffet seems to grow by one more delicacy each time. Exemplary cheese culture.
Johanna "Pipsi" Gebeshuber bustles around between the horse stables and the Römermaut, in two parlours of the elongated courtyard. The born hostess makes sure that the fried chicken and oven roast taste good. Or she makes sure that the Zierfandler doesn't run out. Perfect!
The wines are reason enough for many to come here. In the kitchen, down-to-earth meets modern - in keeping with the contemporary design. For example, the lentil salad is sometimes classic, sometimes Asian-inspired. Top game specialities await in autumn.
When Georg Nigl, known for his wines, serves Austrian delicacies in his father's wine tavern, you can look forward to a delicious meal. A highlight: the roast pork, which is served with "low intervention" wines.
The selection is impressive in every respect: cosy seats by the fireplace, enjoyment in the modern dining room or a wonderful view of the distance and the abbey on the terrace? The menu also has it all: a wide variety of wines and juices, plus good game, smoked fish and so on.
The cozy "Kaminstüberl" and the beautiful seats in the conservatory and the Mediterranean garden invite you to linger. In addition to the classics, the kitchen offers creative seasonal dishes: the menu includes spring herbs, summer dishes and display.
A truly idyllic spot in the heart of Carnuntum: under walnut trees, surrounded by vineyards, you sit on simple wooden benches and enjoy the restaurant's own organic wines and unadulterated Heurigen classics. Cult-suspected caraway roast from the wood-fired oven.
A dream location in the heart of Dürnstein! You can experience for yourself how the location affects the flavour with the vineyards as a backdrop to a glass of Veltliner and Riesling. Snacks and pub favourites now play the second leading role in the Heurigen all year round.
An exceptional wine tavern! The focus is on home-made delicacies from the Mangalitza pigs that are kept on the farm: various bacon specialities from loin to lardo as well as blunze and liver spread. There is also good wine from the house and from friends to accompany the pork.
Three generations are involved - the first non-alcoholic wine also moved in with the partners in the traditionally female-run Heurigen. For traditionalists, there is still the poppy seed cake and the buffet, where you can find companions for "In den Haberln" and co.
You sit beautifully in front of the house in the Kellergasse and look out over the vineyards or the vegetable garden next door, which also provides a vitamin-rich accompaniment to the smoked meats or sausages on the snack plates. The wines from the best vineyards are also impressive!.
The Zechhaus is a promise. The menu that Sabine Krug and her team offer is huge. While some come for a glass of "temptation", others swear by the apple strudel. For 55 years, body and soul have been catered for in this historic location. Bravo!
At the Piriwes, enjoyment is a matter of the heart. Josef has wine in his blood, Jana has the Heurigen under control. The display case provides a feast: antipasti, colourful salads, savoury spreads and everything that makes this Heurigen’s heart beat faster. A place to linger.
The Bauer family's winery is a true declaration of love to the Wagram - that means straightforward wines with character and a down-to-earth yet charming wine tavern. With a bit of luck, you might be served pheasant, hare or wild boar from their own hunt.
A beautiful inner courtyard, the best wines from the local cellars, top products from their own Angus cattle, organic pigs and display - and the vegetarian options are just right too (pasta salad and taboulé!): This is the Edhofer family's delicious recipe for success.
At Frühwirth, every regular has their favourite corner - the lawn in front of the house is just as inviting as the tables near the modern vinotheque. The wine plays its part in this, especially as they even score points in the new "discipline" of PIWI: with the Souvignier Gris "Purist".
Heurigen culture is not only about good food, but also about the art that gives the restaurant its special charm. Here you'll find regional homemade specialities, all from our own production - and you're guaranteed to catch everyone with this bacon!
The beautiful house is surrounded by greenery and offers particularly pleasant seating, lovingly prepared snacks and a friendly pair of sisters who run the kitchen and cellar. The wines are also very appealing; elegant, easy-drinking and versatile.
The family has been running the Heurigen for generations - much has remained the same, some things have been modernised. The menu remains predominantly classic, but has been spiced up with new accents. Especially recommended is a timeless favourite: the Schnitzerl.
On fine weather days, it's hard to choose one of the beautiful outdoor seating areas - and then the multi-generational business also serves really good food from the kitchen and cellar: classic Wachau specialities with depth and hearty snacks are also an unbeatable combination!.
The family-run wine tavern first opened its doors 160 years ago. It has remained as rustic as it can be: Chestnut trees provide shade in the courtyard, ivy clings to the salettl and the veal stew tastes twice as good in this ambience.
From the glassed-in panorama lounge or the pretty guest garden, the beauty of the Wachau landscape is always in view. Variety is the order of the day in the kitchen and cellar; the selection of fine snack delicacies and great Spitzer wines is top notch.
The Feinkostheurige shows how charming opposites can be: traditional and yet modern, down-to-earth with a fine twist. It tastes twice as good in the cosy Mediterranean courtyard - the pastries in particular, such as the Powidlkipferl, are always a dream.
This Genussheurigen (gourmet wine tavern) takes its name seriously. Victoria Gottschuly-Grassl never runs out of ideas for her homemade specialities. Avocado and asparagus bagel at the tavern? Why not! Because the cuvée "First Victoria" or the Welschriesling tastes great with it.
The range of liquids in organic quality expanded again under the sons of "Poldi" Auer. Like the low-intervention bottlings, house limos and juices are alternatives to the famous red Rieden wines ("Holzspur"). Large selection of dishes with seasonal highlights!
Two women, one goal: Ilse and Christine Mazza conquer the vineyard with concentrated female power. With passion and fresh ideas, they give their wines their very own signature. You can also feel this energy at the Heurigen - especially delicious: the stuffed Weinviertel pralines with beef ham and seed oil.
Blunzn, roasts and more are just as home-made as bread and pastries, while the other delicacies come from regional producers. Twice a week, fresh fire-roasted pies are pulled out of the oven. Fruity Göttweiger wines are served to accompany them.
It is a particularly idyllic spot on earth where the Spitzer Heurigen has made itself at home - and this is also reflected in the atmosphere: the ambience is rustic and informal, accompanied by fine Veltliner and Riesling snacks from top vineyards.
The beautiful vaulted ceiling has been restored with a great sense of style, and the beautiful garden also invites you to linger. Jürgen Steindorfer brings together the best wines from the region and serves them with creative seasonal delicacies and regional classics.
Niki Windisch is a passionate winegrower - so he also attaches great importance to presenting his wines accordingly. The Heurigenhof in the south of the Weinviertel region offers genuine hospitality with down-to-earth specialities. Pretty green inner courtyard.
The junior manager is now at the helm in the cellar, but the following still applies: Donabaum's Veltliners are a tip for enjoyment that always delivers what it promises. Meanwhile, the senior chef is in charge of the Heurigen kitchen and serves delicious snacks and delicious desserts.
A hearty breakfast at the winery is the perfect start to the day. Then continue with a delicacy platter or a Feuerfleck. The farm is simply beautiful! And on sunny days, it's the perfect place to enjoy yourself at any time.
The Paradeheurige is idyllically nestled in the countryside. Ingrid Groiss is considered one of the best local winegrowers - so first-class wines are guaranteed. The parents, who run the wine tavern with love, provide the appropriate catering.
The menu at the ‘Sisters’ changes every time it is served and reflects the season. Bacon or home-made sausages from the restaurant's own beechwood cask are firm favourites in the modern restaurant. Straightforward organic wines with a good variety of flavours shimmer in the glass.
The interior of the ancient courtyard warms you up even in the fall; on the one hand with the old fireplace, on the other with the Märzweilers' wines. Changing delicacies pull out all the stops of Viennese cuisine. The lentils especially are a recommendation. Ambience with rarity value!
Rooted in the renowned wine-growing region, Johannes and Doris are developing their heritage with a great deal of initiative. They are committed to sustainability and ecological behaviour - both in the wine and in the Heurigen. The seasonal power is the perfect start!
The modern appearance does not overshadow the traditional charm, but emphasises the value and quality of the house. The cuisine moves confidently between down-to-earth and creative. Enjoyment all along the line, for example with a succulent roast, awaits.
Oh, sorry! This is how funny a venerable wine tavern can become when two creative people (Anna Gerland and Zane Berger) take over the old refrigerated counter and half a hectare of vineyard. This is how it became the craziest address in the wine village. Pork roast meets natural wine!
Regional specialities are served in the beautiful arcaded courtyard in summer and next to the crackling fireplace in the cosy parlour in winter. The meat specialities are exclusively homemade, as are the wines, juices and brandies!
Roman Hörmayer runs the winery and wine tavern together with his family. Natural cultivation and typical Weinviertel variety are important to him. For five weeks of the year, his wines can be enjoyed on site along with a traditional Heurigen snack.
You can taste the more than 100 years of winemaking history in the products of this multi-generational business, as they are full-bodied wines with fine nuances that come out of the cellar. The spirits made by the senior manager are also worth tasting.
It's not for nothing that this modern house in a picturesque location is so popular at unplugging times: it's not often that you can sit in the vineyard in such an idyllic setting and savour the delicacies from regional producers, the house wines and the magnificent view.
The modern wine tavern made of glass and wood also owes its charm to the neighbouring barn and the chic combination of old and new. The snack platters include Mangalitza bacon or a pork roast, as well as delicious meat-free options.
Excellent wines from Carnuntum form the basis of regional food and drink at Leo Jahner. The ultra-modern design of the restaurant combines traditional flair with an innovative range of dishes: classic dishes as well as burgers and focaccia.
Everyone in the family business lends a hand. This creates a pleasant atmosphere in the spacious restaurant with its beautifully landscaped garden, as well as plenty of uncomplicated moments of enjoyment. Thanks to the no-frills wines and classic specialities!
Wolfgang Pöltl is an insider tip among connoisseurs, especially when it comes to red wine - "Lindenberg" and the "Grande" cuvée are powerful accompaniments to the modern dishes served on the farm. From roast beef to venison ragout, it's best to be guided by the daily specials!
It's no coincidence that guests flock to the cosy restaurant with its beautiful inner courtyard when it's time to unwind, as there's an impressive variety of wines, juices and spirits on offer - and of course they're homemade. The same applies to the down-to-earth snacks.
A family winery with a lot of history, which has been run by the fifth generation since 1848. The wine clearly takes centre stage, but only unfolds its real quality when accompanied by typical Heurigen delicacies. Wonderful, relaxing guest garden.
The buffet at the beautiful wine tavern with conservatory offers all the classics you might expect. And there's also a lot going on in the cellar: in addition to the Gemischter Satz, Pinot Gris and Cabernet taste great. The whole family lends a hand to ensure that everything turns out so well.
The walnut tree provides pleasant shade and invites you to linger even longer - after all, Veltliner, Riesling and the sparkling frizzante all need to be sampled. A hearty "Sausemmel" with roast pork and roast fat is a must!
Gut Böheim is a multifunctional concept of bar, lounge and wine tavern - the perfect combination. A stylish, modern ambience meets elegant, well thought-out dishes of excellent quality. The plates ("Jausen-Döner") are definitely Insta-worthy!
The beautifully designed restaurant with its picturesque garden is deliberately simple, but boasts wines that are easy to drink and classic Heurigen dishes of outstanding quality, from "Saurer Platte" to Hauerjause. Finally, the Wachau apricots come into play.
The pastries alone signal that the good old Heurigen era is upheld here: Schmerstrudel, Grammelkuchen and wine corners round off the visit. The house wines (or the Holler juice) are also the perfect accompaniment to the Kümmelbraten and Blunze.
An atmospheric ambience, warm hosts and plenty of positive energy await. The selection of hot and cold dishes is varied - with outstanding display specialties (wild boar ragout!). In the fall, people come together for a goose dinner.
The die-hard Heurigen community likes to meet up for convivial get-togethers at the Sommerbauers. Here, the banter is lively, the spritz flows and the buffet is never far away. For those with a sweet tooth: if they are on the menu, the Buchteln with vanilla sauce are a must.
Sip by sip, we go on a little wine journey – relaxed, uncomplicated and true to the motto: whatever tastes good is allowed. Meanwhile, a paprika chicken with homemade dumplings made according to grandma's recipe is good for the gastronomic soul. This is pure soul food!
Over the years, a small wine tavern has grown into a stately pub. Typical Wagram wines are served with hearty cold Heurigen fare, as well as hot dishes such as Blunzenburger. All dishes are home-made from regional products.
Here, every grape is processed with a great deal of love and wine expertise, especially the unique Zierfandler and Rotgipfler varieties. The Heurigen buffet is the perfect accompaniment. And the selection - from onion lard bread to bratl - leaves no one hungry.
Stylish and modern in presentation, the values and offerings remain rooted in tradition. Traisental delicacies are as much a temptation as the fish specialities. Whether as ceviche, tartare or classically marinated, salmon trout is a versatile all-rounder.
The kitchen is the hidden heart of this latecomer to the Fischau wine tavern scene, which has become an institution. This is where the twins work their magic, while their husbands at the bar provide the wine, the banter and sometimes the singing (Mr. Paul!). A meeting place with good food.
The mix of traditional and creative culinary accompaniments to the wine is a matter for the chef in the beautiful vaulted cellar and the leafy inner courtyard. If you can't get enough, stock up on homemade delicacies of a liquid and solid nature in the deli.
The main street never runs out of ideas. A variety of ciders from three federal states are the hallmark of many a delicacy (Augsburger in cider batter). There are also original theme days dedicated to dumplings or even bowls and burgers, all in a great atmosphere.
The interior of the cosy Heurigen has been elegantly and sensitively modernised and is now even better suited to seasonal, contemporary Heurigen cuisine. It also serves a wide range of great wines - including natural wines and sparkling Blanc de Blancs.
Maria Nolz-Neubacher is at the centre of things and puts her heart and soul into looking after her guests. Quality is very important to her and the menu is generally very varied. The exceptional Turopolje pork specialities are particularly noteworthy.
This gourmet tavern in the countryside focuses on regional delicacies with seasonal highlights: from bacon and lardo from Mangalitza pigs to crispy grilled chicken, which sizzles fresh and crispy on the grill. Hearty, but with that certain something.
This wine tavern opens its doors on Fridays and Saturdays. And in the inner courtyard - surrounded by oleanders - the vacation atmosphere prevails. Surschnitzel, meat loafs, salads and veggie dishes; all homemade and served with a smile.
The family spirit characterises this Heurigen and makes it unique. The gratinated breads are popular - from the flinty "Feuerbrot" to the creamy gorgonzola variety. For die-hard Heurigen fans, there is the Schweinsbratlbrot, thickly coated with roast fat.
A refreshingly modern wine tavern located in the picturesque town of Falkenstein. The Stadler family is keen to enliven the contemporary side of the Weinviertel region's wine tavern culture. In addition to savoury classics, they also serve vegan dishes.
Rustic, cosy and all characterised by quality - this is the common thread that runs through the restaurant. There is often a lively atmosphere in the guest garden. The buffet starts with delicious starters and finishes with hearty Heurigen classics. Particularly popular are the lamb dishes!
Rudi and Evi have realised their dream of owning their own wine tavern. From humble beginnings, they have created a magnificent establishment that delights with its elegant vintage chic and stylish furnishings. There is a unique atmosphere in every room. Excellent delicatessen!
Wine has been made here for 150 years and the recipe for success is actually simple: quality, attention to detail and genuine craftsmanship. The "Smaragde" wines are first class and the courtyard is a place to relax: perfect for a glass of Veltliner and a fine snack.
Exemplary family business: everyone at the Zeitlbergers lends a hand. The result: a Heuriger far removed from the mainstream, which serves contemporary seasonal creations as well as classic dishes. You can also choose the right wine from a wide range.
Modern wine tavern near Göttweig Abbey. Josef Dürauer makes delicious Kremstal wines, while his wife Sabrina and his mother Maria look after the physical well-being of their wine tavern guests. On warm days, you can sit in a pretty courtyard.
In addition to classic snacks, the menu of delicacies in the beautiful Heurigen deserves particular attention. It features creative seasonal specialties such as "Blunzencarpaccio" or "Dreierlei von der Ofenentomate". A feast for the eyes and the palate - just like the wines.
With a view over the vineyards, everything here is programmed for enjoyment: regional ingredients from long-standing partner businesses and game from their own hunt are used. The wild liver cheese is a real highlight. There is also a large vegan selection.
It's not just the fantastic view of the Danube and the surrounding countryside that will make you rave - the Heurigen specialties from grandma's cookbook will also make you feel good. The raw material for dessert comes from the neighborhood: delicious apricot tiramisu.
In the beautiful inner courtyard of the winery, good things from our own production are served: wines, fruit brandies and red wine liqueur by the glass accompany homemade sausage and game specialities on plates and snack boards. Grandma's homemade chocolate cake awaits at the end.
The Traisental organic winery is a cosy place to sit. Top quality is also a must in the kitchen of the modern wine tavern: home-made specialities from free-range pigs are served alongside a variety of other seasonal delicacies ("pasta salad à la Carina").
A savoury snack with smoked meat and other meaty delicacies or a fine selection of cheeses, accompanied by Riesling, Neuburger and of course Veltliner - the family-run business focuses on traditional Wachau delicacies. That's a good thing, because it tastes good!
"In Sooß zum Plos", you often hear people say. A place where gastronomic delights and art merge. In addition to top dishes that meet the highest Heurigen standards, guests can expect regularly changing exhibitions and events. Unique natural garden!
This popular excursion destination combines tradition and zeitgeist: the interior of the property is partly bright and modern, but there are also cosy parlours with tiled stoves. The flower-filled inner courtyard is a particularly pleasant place to sit. Rich and delicious buffet!
In a quiet location, you can sit amongst the vines and watch the grapes grow. The menu scores with quality: from hearty platters to sandwiches ("Schöller's Winzerhaus-Laberl"). Highlight: the sous-vide cooked roast beef.
The cold buffet is richly stocked with fresh spreads, salads and all kinds of delicacies. At the hot counter, the roast slices stand out. It is accompanied by a fine selection of side dishes. All of this can be enjoyed in the leafy inner courtyard.
There is a lot going on in the 400-year-old vaulted cellar in the centre of Spitz, which guests can experience for themselves in the modern restaurant on the ground floor. The grapes for Riesling, Veltliner and co. grow in top locations, and the hearty snacks are the ideal accompaniment.
The chic glass and wood construction in the centre of the vineyard combines indulgence and style. Culinary specialities – from "Burger Night" to "Mediterranean Monday" – showcase Austrian cuisine with its finger on the pulse. The wine cocktails are also exciting!
Viticulture is a matter of the heart and bears the unmistakable signature of the family - processed with great care to preserve the full aroma of the grapes. The restaurant serves down-to-earth cuisine, snacks, fine pastries and a fantastic view of the Wachau.
A level higher year after year: this applies to the wines with character, naturally pressed and multiple award-winning. Culinary delights are also high on the agenda - with seasonal ingredients, regional thinking, creatively spiced up and lovingly prepared. Very authentic!
The home-made Wachauer Laberln go particularly well with the smoked meats and spreads, but the wines and the beautiful seats in the rustic restaurant, parlour or the wonderfully sunny garden also contribute to the feeling of well-being. Also beautiful guest rooms.
Wine from great vineyards has been produced in the beautiful old farmhouse for centuries, but that's not all: the farm's own apricots are turned into juice and high-proof spirits, and guests can savour display delicacies from the farm's own hunting grounds at the "Aussteckterminen".
Year after year, the wines of the house, from Grüner Veltliner to Muskateller, shine. Under the historic, 500-year-old tree press in the rustic press house, you can enjoy the excellent wines with homemade delicacies - including vegetarian dishes.
Modern wine tavern with a particularly pretty garden. Wolfgang Bäuerl is a committed organic winegrower and wine tavern owner. He serves delicious classics made from regional products. The organic wine comes from well-known Wachau vineyards such as Kellerberg and Loibenberg.
The floor-to-ceiling glass fronts offer wonderful views of the green vineyards and the table is also a great place to eat: specialities from the house pig, Weinviertel prosciutto or home-smoked beef tongue are served alongside a wide range of wines.
Gumpoldskirchen has had more wine taverns in the past. But Hannes Hofer has never joined the bus-tourist tasting programme; he goes his own way with wine and food. Tasting in the vaults as well as in the small garden of this quiet "evergreen".
Regional produce characterises the kitchen philosophy: most of the delicacies on the cold plates come from their own production: the fish from the Waldviertel streams, the cheese from the Bregenzerwald Cheese Road. Recommended is the smoked trout with a good glass of wine!
There is hardly anything in the cellar that is not available - thanks to the variety of types, locations and stages of development, there is something for every taste. Those who prefer something stronger can sample brandies and liqueurs - and the gastronomic accompaniment leaves nothing to be desired.
If you want to treat yourself to something good, you've come to the right place: a gastronomic all-round package that pampers body, mind and soul. Fresh, regional, seasonal - with vital finesse and down-to-earth character. Indulgence that remains honest and is a lasting delight.
Culinary delights and drinking pleasure are skillfully combined here: modern dishes such as char with wasabi mayo meet timeless classics such as an excellent gröstl - complemented by fine seasonal creations. The enchanting guest garden deserves a special mention!
Air-dried venison and a crispy cider, a combination that is typical for guests at Haselbacher. Home-made dishes from the kitchen and cellar ensure a high proportion of regular customers. After all, roast caraway or surripperln with dumplings are rarely this good.
An exemplary family business where everyone lends a hand. In addition to wine growing and wine taverns, the farm also raises livestock. The bacon and sausages come from their own Mangalitza pigs. This is used to prepare delicious, savoury Heurigen fare.
Although the dishes from the tavern cosmos, including modern interpretations (vegan Heurigen burger!) are tempting, it's hard to go past the Stilton, as it is cooked to textbook perfection. Also: homemade pastries and delicious wines.
The Pahl family cooks up whatever your heart desires! The menu is huge and always seasonal - delicious vitello tonnato, hearty kettle goulash, all home-made. And the ribs? Tender, flavourful, marinated to perfection - simply a dream!
The white wines shine with big names, but frizzante and sparkling wines are particularly popular in summer. In the vineyard and in the wine tavern, work is done with dedication and by hand. The buffet offers a huge selection - the classic remains the schnitzel.
Karl Flechl was a Demeter pioneer, not only in Steinfeld, and the Berghof's specialities are also in demand outside of bar hours. Granddaughter Theresa now contributes her expertise to the wines. Coveted seats in the courtyard, then by the fireplace in winter.
From the wine to the food, everything here is made by hand according to traditional recipes. In the modern, inviting dining room, the dynamic team will be happy to help you choose the best wine. Roast pork always works anyway.
The third generation is already providing uncomplicated supplies directly from the farm above the monastery. In addition to sausage products, Fritz Schadl and his sons also have a knack for wine, some of which grows right next door in the vineyards. Katzelsdorfer classic!
Lean back and enjoy a glass of wine and delicious delicacies on the idyllic terrace; that's all you need to be happy. The traditional Heurigen dishes come from our their produce, and you can taste it in every bite.
Seasonally, the kitchen goes wild: Asparagus, display and herring feasts are celebrated. Lamb, pheasant and smoked duck breast provide exceptional moments of pleasure, while familiar down-to-earth classics are of course always on the menu.
Willi brings the best grapes, brother Toni turns them into excellent wines. The selection at the cold buffet is astonishing, and the hot bar also scores with taste and quality. All the pastries deserve a mention, starting with the foam rolls.
Heurigen cuisine and enoteca - this is a winning combination. Saumaise with cabbage is one of the favourites, accompanied by organic juices and excellent wine. In the cosy courtyard between old wine barrels, you can spend the day relaxing in the open air.
Sunny days and balmy summer evenings can be enjoyed in the cosy, leafy courtyard. Petra Holledauer provides her guests with impeccably traditional Heurigen cuisine made from home-grown or regional produce, while her husband makes typical Weinviertel wines.
Just thirteen kilometres from the city limits of Vienna, the Falk family's winery and wine tavern is now in its fourth generation. A wide range of Weinviertel wines is accompanied by savoury Heuriger classics from the buffet.
What began as a small tavern in 1960 has blossomed into a spacious wine tavern. The owner of the establishment serves down-to-earth hot and cold dishes - the Grammelknödel dumplings made according to grandma's recipe are very popular. Lovely wine arbor in the courtyard!
A truly paradisiacal spot in the Sauberger Kellergasse is the dreamlike garden, and the kitchen also likes to be creative. In addition to well-made tavern standards such as schnitzel and grammel dumplings, kimchi cabbage dumplings are also on the menu.
The modern Krems wine tavern combines winemaking tradition - especially in the form of peppery Grüner Veltliner and fruity Rieslings - with contemporary touches. The restaurant also has culinary ties to the region: The snack platter includes good meadow pork.
Chef Martina Hackner likes to come up with new ideas in the kitchen - classic snacks are therefore complemented by fresh beef tartare, antipasti and seasonal specialities. The Göttweiger vines produce a wide variety of flavours ranging from strong and aromatic to fruity and light.
The Heurige is always well attended; a clear sign of the high quality and excellent service. From the succulent "Laberln" to the roast, the quality of the meat is first class. And the banana slice is not to be missed: it's fantastic!
What is usually reserved for "Bettina's store" is served in the large courtyard and in the bright parlour on taping days: Delicious food straight from the farm. The Sederls' famous eggs, the pasta salad and the meat ravioli to accompany the homemade wines are a must.
The vaulted cellar is 800 years old and provides the backdrop for hearty home-made specialities (from Blunzn to Bratl). The pastries made according to grandma's recipe are always worth savouring, as are the classic Wachau wines from various vineyards.
The Grüner Veltliner comes out of the cellar in eight varieties, but other grape varieties are also vinified. In the restaurant, the food is cooked to go with it: if you like it hearty, choose the venison pancake and the roast onion. Bulgur salad and braised vegetables are fresh and summery.
Seasonal delicacies and traditional dishes from grandma's kitchen characterise the menu. Creative novelties such as beetroot carpaccio, burgers and grilled tofu are even more in tune with the zeitgeist. Wine tip: "Rote Madonna", a cuvée of Pinot Noir, Merlot and Blauburger.
Schmaderer - the name above the gate and on the boom promises genuine Heurigen charm. Behind it is an idyllic setting with a lovely courtyard. Classics such as Surschnitzerl, veal head and cabbage are served. The crowning glory: golden apple wheels!
When it opened in 1990, it was the first small wine tavern in the village! In the meantime, it has grown into a spacious and modern wine tavern. It is particularly nice to sit under the arcades in the inner courtyard and enjoy the varied buffet.
Toni in the cellar, Willy in the vineyard - a dream team for top wines! Birgit is at the helm of the Heurigen and brings fresh energy. Tradition remains, new things come: vegan dishes and sparkling aperitifs. And the best place? In the garden, of course!
When it comes to dishes, attention is paid to seasonal specialities: In spring, for example, they offer a number of delicious asparagus dishes and fruity strawberry desserts. Of course, the buffet also includes all kinds of Heurigen classics, accompanied by wines from the Thermenregion.
The delicious cuisine at the beautiful wine tavern (with plenty of outdoor seating!) serves regional specialities - the season sets the pace. Meatless dishes are also on the programme, and Dominik Bayer's wines are an extremely harmonious accompaniment thanks to their variety.
Cosy and high-quality Heuriger with classic Heurigen delicacies, meat from their own slaughterhouse and much of their own produce. In the adjoining vinotheque, you can spend an enjoyable "Time4Wine", according to their motto.
More than just a wine tavern - a place where enjoyment and conviviality become a way of life. People like to stay here longer to savour the excellent cuisine and great wines. The Kardinalschnitte slices (Viennese sponge cake) alone are worth a visit.
The Heurigen, which was only built a few years ago, is located at the beginning of the pretty Kellergasse and has quickly established itself as a focal point for day trippers. No wonder, given the large selection of wines, the homemade fruit juices and the delicious Heurigen buffet!
It's not just the award-winning wines that make this Heurigen special - the buffet full of hearty delicacies also attracts guests. In the warm parlour or in the idyllic guest garden, down-to-earth cuisine becomes a way of life. Authenticity that tastes good!
From the pretty sun terrace, you can look out over the surrounding vineyards. Fine Heurigen delicacies are served - all made from the best products, such as organic sheep's cheese. A diverse selection of palatable Kremstal wines awaits you to match.
Once it's finished, the display case at the buffet shines and reveals delicious classics such as roast pork and co. Vegetarians can also look forward to a wide selection - such as the Brie oven cheese with fresh bread. And all at measured prices.
The parlour is bustling with activity, the secluded inner courtyard is more relaxed - and you can enjoy a drink at the bar for a chat. The kitchen serves down-to-earth classics, creative snacks and delicious homemade pastries.
At Zederbauer, tradition is not only a valuable asset in terms of the vines and cellar, but also in the kitchen - but it also goes perfectly with the modern design of the Heurigen restaurant. A fine selection of snacks and hot dishes!
The meat in this beautiful wine tavern with its particularly picturesque courtyard comes from their own animals. Producers from the neighbourhood contribute what is not produced in-house. The slopes of Wagram provide the liquid accompaniment typical of the region.
An idea was born and quickly realised: In 2021, the old stables were transformed into a Heuriger that is more than impressive. Classics are served here in a modern interpretation - such as the roast carpaccio with honey and mustard vinaigrette and parmesan.
The new season has started with fresh vigour, as the Fassbinderhof serves up dishes in time with the seasons. Wild garlic and asparagus are followed by summer fruits before the goose (always a highlight!) is served. Classic farmhouse with a cosy courtyard.
Lentils, the domain of Steinfeld, are a must on the menu. In addition, Erdäpfellaibchen (potato loaf) sets new accents to the traditional grape varieties that Christian Philipp cultivates in the vineyard. The proud winegrowing tradition of the village comes to life at every bar!
A romantic spot in the middle of green vineyards; small, fine and informal, here you immediately feel at home. A variety of home-made snacks are served, all of good quality. And the wine is also wonderful.
A business that is constantly evolving: the old stable has been transformed into a wine cellar, which is now part of a modern wine tavern. The vintner's platter is particularly popular and combines a varied selection of delicacies from the cold buffet.
The name "Genussplauderei" (enjoyment chat) says it all in the beautiful old winegrower's house with its wonderfully peaceful garden: guests can expect a short break from everyday life with home-made game and other delicacies as well as wines to enjoy in a friendly atmosphere.
Name and generation changes have not affected the institution on Eichbüchler Straße. With Lukas Döller's wines, the celebrations are as cheerful as they once were at the Riegler. Over the decades, the range of dishes on offer has expanded to cater for every palate.
In the modern and friendly Heurigen restaurant, in good weather also in the garden under the shade of fruit trees, guests can enjoy not only homemade delicacies with a regional touch, but also typical Traisental wines in a good variety.
Charming wine tavern in Austria's longest cellar lane, which is open all year round. A cosy, traditional atmosphere meets quality - in the wine as well as in the food. Served in an original way on tiered trays; pleasing to the eye, good for the palate.
The former Göttlesbrunn parish cellar has become a cosy wine tavern where enjoyment is the top priority. The in-house organic wines, which reflect the terroir of Carnuntum, are served with all kinds of savoury and vegetarian delicacies.
Quality, craftsmanship and 100 percent commitment are the key to success. Good things come from the region or directly from their own garden. Heurigen delicacies are guaranteed - and in addition to these (including strudel), there is also a large vegetarian selection.
First of all: Andreas Heggenberger's wines, which win several prizes every year, are reason enough for many guests to come from far and wide. But the Blunzengröstl with fresh horseradish is just as excellent. The vegetable strudel is popular with vegetarians.
At Winter, only home-made food is served. What counts in the vineyard also applies in the kitchen: traditional, honest and handmade. The ‘Hauer platter’ full of delicacies is hearty - or a little lighter with the ‘Radler platter’.
A family winery with a 100-year tradition. The excellent wines, brandies and liqueurs are accompanied by good food: hearty delicacies, fine vegetarian dishes and delicious pastries. The curd apricot strudel is particularly popular.
The recipes from the 50-year-old family cookbook remain unchanged, they have simply stood the test of time. At the cold buffet in Leesdorf, guests queue up for crispy caraway roast like grandma used to make and freshly baked pastries. Fine organic wines!
Although classic Heurigen culture is also on the programme, the "Dine & Wine" evenings are particularly popular, and rightly so. A menu of cold, creative delicacies is served and the house wines are extensively tasted under expert guidance.
Not only the wine selection is impressive - in addition to typical Kremstal Veltliner, there are also Burgundy varieties. Another mainstay are the fine brandies made from the restaurant's own fruit. Classic snacks and Mediterranean specialities are also available.
What do you particularly love about the Guga? The warm, relaxed atmosphere! Whether in the cosy dining room or in the green courtyard - you feel at home here. They serve classics such as dumplings, roasts and gröstl, and the ham dumplings are great!
This popular wine tavern is located in the heart of the Carnuntum wine-growing region. On warm days, you can enjoy hearty Heurigen dishes under a wine arbour in the courtyard, while the rustic parlour beckons in cooler temperatures. The focus is on fruity red wines.
Christian "Che" Schabl provides connoisseurs with stories from the Thermenregion wine scene. His own wine - especially when he opens ripe bottles - is one of the best. Ask for the Roter Muskateller - and "twitter" it with the season's specialities!
The castle is exclusive but the Buschenschank next door is very uncomplicated. Like a visit to good friends where you can sit and relax in the garden. With a glass of wine and a hearty bacon or vintner's bread, that's all you need to be happy.
Cosy, flooded with light and decorated in a modern country house style; a nice place to linger. Situated between vineyards, you can enjoy down-to-earth cuisine with character. A gastronomic highlight throughout the year: the traditional Sauschädlessen.
Wine and fish, an ideal combination! From seasonal fish specialities such as carp, salmon trout, char and catfish to crayfish, there is also a variety of typical Heurigen delicacies. Be sure to try the warm garlic butter on top!
Wines from the Wachau and seasonal tavern cuisine made from regional produce are a heavenly combination, but vegetable fans and vegans will be just as happy here as – thanks to the in-house patisserie – those with a sweet tooth. Cosy parlour, beautiful garden.
The savoury Stilton is one of the bestsellers in Nina Rieger's repertoire. It's easy to find out that a Zierfandler is the perfect accompaniment in the small, idyllic garden. Alternatively, a sip of "Fizz" and the seasonal buffet await.
Popular traditional wine tavern: on warm days you can sit in the cosy garden, in bad weather in the rustic parlour. First-class catering is provided by the daughter of the house, who spoils you with regional specialities, and Erich Dersch provides the wine.
The family has been making wine for almost 200 years, and the modern wine tavern serves delicious snacks with red and green Veltliner as well as rare wines such as Müller-Thurgau. The wonderful game specialities from the family's own hunt are a real highlight.
It is timelessly cosy in the paneled Stubn, but also under the vines in the courtyard. Here and there you have a wide choice of daily specials, classics such as the "Winzerkotelett" and cold Heurigen snacks. But: always leave room for a pastry!
In the pretty "Scheibe" cellar lane, they dare to break with tradition: the first vegan wine tavern is in no way inferior in flavour to its meat-based counterparts. The restaurant's own organic wines go wonderfully well with the plant-based specialities.
Wine has been made here since 1933. Still family-run today, Michi now develops the fine wines with a great deal of wine expertise. Down-to-earth cuisine with seasonal accents is on offer. In summer, the cosy garden is the perfect place to enjoy a meal.
Colourful, regional and simply good: seasonal highlights and Heurigen delicacies await you on the menu. Sustainability is a top priority here. And if you love sweets, the heavenly pastries (such as creamy foam rolls) are sure to satisfy.
Lovingly decorated Heuriger with a pretty garden. While the gastronomic style is classic with an extensive buffet, homemade gin specialities can also be sampled alongside the farm's own wines from the southern slopes of the Kamptal.
The family's history of viticulture dates back to 1743. It goes without saying that a lot of attention is still paid to it today. Stefanie also shows passion and a flair for indulgence at the Heurigen: from hearty roasts to fine beef tartare, everything is on offer.
On clear days, the view from the beautiful terrace stretches as far as the Schneeberg. The menu features classic dishes with regional seasonal gourmet specialities such as succulent wild boar ham or smoked trout from the Waldviertel, as well as Mediterranean specialities.
Modern wine tavern with a large sun terrace and a marvellous view over the Gedersdorf vineyards. Culinary delights are traditional: cold Heurigen specialities with home-made blunze and sausages, plus Sulzerl and Bratl.
A classic that is rare on bar days, but then attracts "tout Wiener Neustadt". There are uncomplicated stops in the inner courtyard (for the atmosphere) or at the bar (for a chat). The fine selection of delicacies is available here and there.
This rustic wine tavern is a popular meeting place in Hagenbrunn. Every other month, the restaurant is open for three weeks - and the whole family helps out: Maria Gilg is in charge of the Heurigen kitchen, while father and son take care of the wines.
The loamy soil of the hotel's own vineyard is particularly suited to Pinot Blanc, but other sites and varieties are also on offer. The buffet is filled by the chef herself and includes all kinds of delicacies, from spreads to roast beef.
If you are looking for a genuine wine tavern, this is the place for you: a few wooden tables and benches in the middle of the vineyards and a simple parlour. Enjoy the marvellous view of Göttweig Abbey while savouring down-to-earth snacks and quaffable wine.
Christine Deutsch is a wine tavern owner with heart and soul: in addition to cold and warm classics, she also prepares vegetarian dishes. You can also enjoy a wide range of her own Weinviertel wines. Sitting under the shady arcades is particularly pleasant.
"Time for life", that means: it's time for enjoyment. With good wine and delicious Heurigen delicacies, this comes naturally. There is something for every taste: cold, warm, elegant or rustic, from savoury to sweet. The apricot dumplings are sensational!
The restaurant offers plenty of space, but is still always busy. No wonder: guests appreciate the high quality and attentive service, which always has a solution for special requests. They even serve gluten-free breaded schnitzel.
The vaulted cellar from the 13th century and the beautiful garden with a view of the historic buildings all around are located in the centre of Krems' old town. The cuisine also has plenty to offer more discerning Heurigen guests, such as roast beef, carpaccio and game pâté.
Both the historic parlour and the shady garden offer a number of cosy spots where you can enjoy the large selection of warm tavern classics, cold Heurigen delicacies and delicious wines in a relaxed atmosphere.
From a family of farmers, hunters and winegrowers, things are bound to be delicious: homemade delicacies such as venison and cured ham are the main attractions for guests. The wines of Wagram, including Roter Veltliner, are a delight to drink.
In the pretty cellar lane, Michael Martin focuses on Austrian Burgundies that are typical of the Weinviertel region: strong in character and with rough edges. The snack menu is classically good; caraway roast, roast pork shoulder and much more.
They have been making wine for over 100 years and their expertise is reflected in the region's typical wines. These can be enjoyed in style in the vaulted cellar or in the breezy atmosphere of the beautiful garden. Romantics can pack a picnic basket and explore the slopes of the Danube valley.
Pistachio cream in the pancake, Verjus-Dirndl-Kracherl on the table; the Straitz family is creative in the kitchen and cellar. Rotgipfler and Zierfandler are part of the "Gumpolds" anyway, but the local varieties are also served as a cuvée in the traditional manner.
Quality in food, drinks and service is a clear priority here; landlady Christine takes time to listen to her guests' concerns. The vegetarian menu, for example, has been creatively expanded and now offers a surprisingly varied selection.
The Schützl family's Heuriger Zum Goaßbuam is a real family business; everyone lends a hand, whether in the vineyard, in the kitchen or at the bar. Baked and grilled dishes, fine ragouts, light salads and sweet desserts are full of flavour.
At the Heurigen buffet, the delicacies from the restaurant's own pigs stand out, which taste even better in the idyllic garden with its beautiful view. The good variety of wines also guarantees a suitable accompaniment for every taste.
Every two months, the "tasting room" opens at the weekend, where "nomen est omen" applies. Specialties from regional producers, smoked meats and Veltliner (from four vineyards) are served alongside other regional wines in an informal atmosphere.
The magnificent guest garden with its blossoming oleander trees is in a category of its own. Sitting here with a good glass of wine and down-to-earth home cooking is hard to beat! The quality is always right. Large selection of homemade pastries.
There are always delicious things waiting at the cold buffet: Spreads, crispy salads, antipasti and (an insider tip!) the tender roast beef. The dumpling variations - from hearty to vegetarian - are also a good choice. Uncomplicated, long-established and simply always good.
The tables in the idyllic guest garden are not in high demand for nothing, as the family's wine expertise goes back many centuries. The Heurigen kitchen also knows what it's doing and conjures up classic specialities such as delicious Liptauer.
The merger of two wine growing families has led to even more variety in the cellar and kitchen. The beautiful Wachau location now serves wines for every taste and great snacks - in addition to seasonal specialities.
Mother and son are the seventh generation to run the business in Spitzer Graben. Mum is responsible for the Hauerjause snacks, spread platters and the like in the rustic wine tavern. Meanwhile, the son presses mainly Veltliner, Riesling and Neuburger from great vineyards!
Manfred Greiner's wine tavern is directly connected to the farm - a guarantee for authentic delicacies. Among these, the "black chicken" stands out as the house classic par excellence - best enjoyed in the courtyard, which is a popular meeting place for cyclists in summer.
Weinviertel-Mediterranean fusion cuisine is rarely found: Piccata Milanese, Mediterranean meat loaf or Surschnitzel with Caesar salad enter into a transnational liaison. An offer that stands out - just like the Chardonnay "Noble Oak"!.
There is a large selection of home-made Heurigen delicacies, with special attention paid to display specialities and all kinds of delicious Wachau apricot delicacies in liquid and solid form: from schnapps and nectar to delicious apricot strudel.
In the modern dining room, natural materials meet modernity: stone walls, wood and pictures of vines create a harmonious ambience. Everything revolves around enjoyment and regionality - fresh and home-made dishes such as meat from our own production are served.
Whether you prefer it meaty, classic or light and vegetable-heavy: the modern Heurigen caters to every taste with its house platter, black salsify salad or veggie spreads. Served with a variety of Veltliners, all kinds of dry white wines and good grape juice.
Modern in appearance with a bar and bistro character, the restaurant remains true to its gastronomic roots: traditional Heurigen classics such as Brettljause and co are part of the menu - the Blunzen is a particular highlight. Authentic, honest and absolutely fresh quality!
Certified organic wine tavern! All dishes are prepared by Maria Hofer herself and consist exclusively of organic products. The house wines are also produced according to organic guidelines. All in all: delicious and soothing!
You won't leave Richard Fischer hungry: Heurigen platters with farmhouse bread or the baked cheese variation at the top of the hot dishes accompany the house wines. First and foremost the "Therminator", the red flagship of the Heurigen restaurant.
The Mayer family are passionate about natural cultivation and the variety of wines typical of the region, but you can also taste their love for the cause in their delicious snacks. Both the large garden and the rustic vaulted cellar are a real attraction.
The wine selection - from Sankt Anna am Aigen to Krems - is complemented by local fruit juices from "Pepi" Schwarz. As always, Sabine Reiterer-Loibenböck also provides curated delicacies: bratwurst sausages, pretzel snacks with Liptauer and delicacies from the Bernhard bakery.
The family has been at home in winegrowing since 1963 - and you can taste this experience and expertise. The wine list is top-notch, the food is classic Heurigen style, but with a twist. And the sandwiches are so generously filled that they could easily pass for their own main course.
In winter the fireplace crackles in the parlour, in summer the shady spots in the garden are an oasis. The kitchen serves classic dishes such as fried chicken as well as homemade pasta and carpaccio of pasture-fed ox. Served with a glass of Roter Veltliner; what more could you want?
Arrive and feel good is the motto in the middle of the vineyards. A glass of Veltliner, Riesling or a strong red wine will shimmer in your glass, and if you like it sparkling, treat yourself to a glass of rosé frizzante. The homemade juices will also quench your thirst.
Although there is plenty of space, the beautiful guest garden fills up quickly on warm days; no wonder with this quality! The menu offers something for every taste: baked, braised, fish, vegetarian and delicious homemade pastries.
Classic snacks, spreads and salads are one thing – many guests flock here especially for the freshly made Feuerflecken (flatbread). There is a large selection of homemade drinks: juice and cider quench the thirst, and there is brandy to top it off.
The view sweeps across the guest garden and you see lots of happy faces. No wonder with the delicious food! Everything is fresh from the hot and cold buffet and the portions are impressive: The schnitzel, for example, generously towers over the edge of the plate.
Whether in the Mediterranean courtyard or in the historic vaulted cellar: the predominantly homemade Heurigen specialities made from regional products taste just as good in one as they do in the other. They are accompanied by Wachau white wines from top vineyards (Achleiten, Kollmitz or Superin).
The loess soils of Wagram produce aromatic wines: from crisp Grüner and Roter Veltliner to dry rosé and powerful barrique cuvées. The tasting dates are few and far between, but the fine delicacies are well worth it.
‘Wine is the art of nature’ is the credo - and the truth is known to lie in the wine. Chef Susanne always strives for the perfect balance of flavours - both in the glass and on the plate. Tasting wine in the midst of the vineyards is great fun.
The over 100-year-old winery specialises in Veltliner, of course, but Muskateller, Frizzante and Zweigelt are a nice change. The seats in the middle of greenery and surrounded by vineyards provide relaxation, and delicious snacks are the icing on the cake.
The wines come from the best Kamptal vineyards and the products for the Heurigen dishes are sourced from local businesses. The bread is even baked by the winegrower herself according to old recipes in her own bakery. It's worth a visit for that alone!
The classic "Hauerjausen" delicacies are made according to old family recipes. A cross-section of these can be found on the hearty Heurigen platters. The liquid accompaniment covers the whole range - from crisp and fresh to full-bodied and strong.
Five times a year, the Buschenschank invites you to feast - a must for all those who appreciate good wine tavern cuisine. Meat specialities from their own pigs, all freshly prepared. And Mum's pastry recipes are a treat you won't want to miss!
There are no frills, which not only ensures a pleasantly cosy atmosphere, but also a genuine, rustic treat on the snack plate. A liquid favourite of the house is the Rosenmuskateller - the taste of summer!
Since the remodelling seven years ago, the modern design has dominated. They also like to come up with new ideas in the kitchen, such as the "Sushi-Heurigen". Of course, classic snacks are also part of the menu. A great finale: the homemade fruit brandies.
A truly idyllic spot: Sissy and Dieter Heiss' Heuriger is located at the foot of the Wagram, surrounded by vineyards. In warm weather, you can enjoy classic Heurigen dishes under old trees. When it gets chilly, you can stay in the beautifully decorated parlour.
The cosy wooden arcades are a great place to spend time in summer. A savoury cold Heurigen snack made mainly from regional products is accompanied by typical Wagram white and red wines, as well as home-made juices from their own fruit farm.
In the beautifully landscaped inner courtyard, you can enjoy typical hearty Heurigen dishes as well as easily digestible meals. For the Veltliner-Beuschel, for example, guests travel from far and wide. This is accompanied by palatable Weinviertel wines - from fresh and fruity to full-bodied.
The Kainz family is extremely tasteful - this applies to the interior as well as to the high-proof delicacies from their own production: in addition to fruity flavours, there are also caraway and poppy seed spirits. The perfect base: boss Renate's delicious snacks.
The typical juicy, aromatic wines grow on the loess soils of the Krems Valley, accompanied by classic Heurigen fare, but also Asian roast pork and curried poultry salad, for example. To round off the meal, there are cream slices and apricot brandy, homemade of course!
The elegant whites taste of real joie de vivre. And because one is rarely enough, there are several to choose from: Welschriesling, Chardonnay, Gemischter Satz and more. The whole family gets involved in the Heurigen, full of energy and always friendly.
The kitchen of the light-flooded, modern restaurant is multi-track: guests can enjoy traditional snacks made from regional seasonal ingredients as well as five-element cuisine. A variety of white and rosé wines and flint vintner's flint wine are also served.
Brigitte and Christian Edelmann run their winery and wine tavern with passion. The head of the house serves down-to-earth but also contemporary Heurigen dishes, while her husband produces typical wines from the Carnuntum region. Both can be enjoyed in the inner courtyard.
A modern wine tavern with a cosy interior and fantastic terrace, perfect for balmy summer evenings! The snacks served reflect the diversity of the region and are accompanied by freshly baked original Wachauer Laberln and delicious Vintschgerln.
Beautiful natural garden with wooden tables and benches under fruit trees! The kitchen serves cold, hearty Heurigen classics and typical Wagram wines with a focus on Veltliner. For the open-minded there is even a wine from the amphora.
The buffet entices with a delicious selection of hot and cold delicacies - from hearty to sweet. It's worth taking a look at the seasonal specialties on offer. Nothing is left to chance when it comes to quality - such as the carp from Gut Dornau.
The young winemaker couple run the Buschenschank with passion - almost everything is produced in-house: from game and pork specialities to cheese and, of course, wine and schnapps. You can enjoy your meal in the garden and buy home-made products in the farm shop.
The quality curve of Hacker wines continues to point upwards. They are best enjoyed in convivial company in the Heurigen restaurant or in the courtyard. The delicacy buffet presents itself with seasonal variety - from wild garlic, asparagus and mushroom dishes to hearty dishes at goose time.
There's no need to reinvent the wheel, at least when things run this smoothly: Classic Heurigen delicacies of fine quality are just as convincing as the palatable wines that do the region proud. All of this is served in a friendly, informal atmosphere.
The "Wurthis" are advocates of honest wine tavern cuisine, uncompromising quality and warm hospitality. They have long been an institution in Perchtoldsdorf - with home-style cooking and classics, seasonal delicacies and a punch that you should try at least once.
Martin Niegl is a committed organic winegrower and works in harmony with nature. His wife Karin cooks down-to-earth dishes, complemented by seasonal delicacies and the odd modern dish. The house speciality is stuffed pork belly.
You know you're in the right place when the bright signature green, from the wall to the napkin, and the striking wine labels catch the eye. This quality is evident in the glass and on the plate - whether with a light snack or a hearty schnitzel.
The beautiful farm with its modern renovated barn and beautiful garden is known far and wide for its home-made delicacies: from caraway roast to smoked meat and black pudding. The vineyards contribute crisp Veltliner, among other things.
Not only a breathtaking view of the Rieden, but also cosy guest rooms in different styles await the guest. Culinary delights include a varied menu and delicious pastries prepared by a master pastry chef.
Grandma's recipes are the basis for all kinds of delicacies from the classic Heurigen cosmos: smoked meat, roast pork and black pudding satisfy the appetite for hearty food, accompanied by all kinds of fruity whites, strong reds and homemade apricot juice in addition to the Veltliner.
Everything revolves around regional quality products - in the kitchen and cellar. The latter benefits from excellent locations and organic farming, and the gastronomic work is also done with taste and expertise - from Sulzerl to crispy crust roasts.
A Heuriger for everyone: plenty of space inside and outside, a play paradise for the little ones and sociable hours for the grown-ups. The menu offers regional, seasonal delicacies, from cold to warm, from savoury to sweet. And a "69" power doughnut is a must!
A Heuriger with quality, heart and handshake quality: Martina Radl provides fine seasonal delicacies, while son Marcus tinkers in the vineyard and always gets the best out of the vines (Pinot Gris!). A family business as you would wish for.
The organic pigs provide excellent specialities such as "Blunzen", liver pâté and "Karreespeck", while the apricot trees supply the most important ingredient for the dessert: fluffy dumplings par excellence. But liquids are also a speciality.
The clocks go a little slower here. Guests know how pleasant it is to sit in the beautiful garden or in the cosy barn and simply enjoy; cold food from the buffet, hot food from the game Kabinett. Meanwhile, the children can let off steam in the garden.
This family business has always stood for tradition and a sense of home. Modern technology is used to constantly improve quality. Since 1970, the Heurige has been spoiling its guests with roasts, sausages and other specialities.