Wine Tavern Guide 2025: Best in Lower Austria

It’s truly idyllic to sit there among the vineyards in the beautiful garden—or in the cozy parlor by the fireplace—and savor down-to-earth dishes, prepared to perfection, paired with top-quality wines: a roast could hardly be better.

A powerful combination: the magnificent Schlössl as a backdrop, outstanding cuisine, and a wine list that is expanded every year to include rare wines—not just from the restaurant’s own cellar. Any criticism? Yes—we’d love to have this magical trio available even more days!

The Artner family’s wines rightly enjoy an excellent reputation and are the highlight here. They’re paired with traditional delicacies, especially specialties made from Mangalica pork. In the summer, when the oleanders bloom in the courtyard, the atmosphere is simply magical.

In the charming little Kellergasse, you can sample sparkling wines like the exquisite Blanc de Blanc right where they’re made; of course, the rest of the Dockner portfolio is also represented. You can take a seat right in the middle of the vineyards—it doesn’t get any more idyllic than this.

From the modern wooden cube, the view stretches far across the vineyards of the Kamptal; the verdant panorama serves as a backdrop to the Hager brothers’ organic products: wines typical of the region and seasonal, regional Heurigen cuisine that embraces the world with great creativity.

Fine dining in Heurigen style: wine is celebrated here and combined with cuisine that combines regionality and French sophistication. A visit should be on every gourmet's to-do list!

This spacious restaurant has many favorite spots, and the wine list offers a wide range of vintages. Guests can choose from seasonal dishes, house classics—including the cheese selection—and the traditional Heurigen buffet. Contemporary, yet deeply rooted in tradition!

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.

The vast selection of dishes changes with the seasons (game!). To accompany them, enjoy the outstanding wines from Leo Aumann—the white “Rodauner” alongside the top cuvée “Harterberg.” Reservations are recommended despite the restaurant’s size; the “locals” love their Heurigen!

Georg Nigl has shown courage with his natural wines and the modernization of the culinary offerings, and he’s hit the mark perfectly. Building on tried-and-true traditions and incorporating casual ideas, he’s created a fresh, youthful image. The “Schurli fries” are always a hit!

The meal begins with a selection of frizzante wines, followed by wines ranging from fruity to full-bodied (or delicious fruit juices) that perfectly complement the high-quality snack options: pastrami and ham from Thum, a selection of smoked fish, and homemade blood sausages.

As soon as you arrive, you’re spoiled for choice: a cozy parlor, a airy sunroom, or a Mediterranean-style terrace? The culinary variety is also vast, ranging from a traditional Hauer snack to creative dishes (like fish burgers) and seasonal specialties (such as wild garlic crostini).

Nestled among the vineyards lies the idyllic garden of the former wine press house, which has been converted into a unique Heurigen. Here, you can not only enjoy authentic Heurigen snacks and the establishment’s own organic wines, but also admire the sunset.

The new management team has made this prime spot on the Danube even more welcoming. Right next to the Riede Superin, the wines from the “Tegernseerhof” taste even better! The many seating areas along the historic wall or on the terrace are inviting (deck chairs!).

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!

The winery has been family-owned for over 305 years. Today, just as in the past, the standards are high: The organic grapes grow in the “open-air workshop” and are gently transformed into wine, which is best enjoyed with local delicacies in the Heurigen garden.

You take a seat between the charming Kellergasse and the green vineyards, and while enjoying a snack, you look out at your neighbor’s vegetable garden—the “supplier” of all sorts of vitamin-rich foods on your plate. The excellent wines that accompany the meal are aromatic and full-bodied.

The house on Kirchenplatz is one of the oldest properties in Gumpoldskirchen that has been preserved in its original architectural style. Wines like “Versuchung” complement the historic atmosphere just as well as the many delicious treats on the plate. A beautiful venue for celebrations!

A small door leads to the cozy garden, while the spacious interior offers even more room, where the lavishly stocked buffet awaits as the heart of the Heuriger. Seasonal specialties, such as asparagus in the spring, can be enjoyed alongside the top wines from “Pepi” Piriwe.

Simple, yet with all the more attention to detail—that’s how they operate in the cellar, but also at the Heuriger. The result is classic Wagram wine in your glass and homemade dishes made with regional products, along with game (like hare!) from their own hunt on your plate. Both are full of flavor!

"Homemade" is taken literally at this family-run business. After all, the snacks come straight from their own smokehouse and from the Angus cattle and organic pigs raised on the farm. Add to that some delicious drinks by the glass and the lovely atmosphere of the historic building.

From spring through Advent, the Frühwirths welcome everyone who finds their way to their cozy restaurant in Teesdorf. The menu features classics, seasonal delicacies, and “Tamara’s comfort cuisine based on the 5 elements.” The wine bar invites guests to enjoy a tasting.

A picturesque garden, a cozy restaurant, art on the walls, and time-honored specialties like raw ham, pressed sausage, antipasti, or sheep’s cheese on your plate guarantee cozy summer evenings in Tattendorf. In your glass: organic wines with a personal touch.

Just walk up the hill through the orchard meadows, and you’ll soon reach this dreamlike house with its magnificent view of the Danube. Delicious wines and homemade fruit juices will be waiting for you, along with fine snacks and dishes made with locally caught fish.

For decades, people have been hanging a pine branch on the gate to show food lovers the way to Heurigen fare and their favorite dishes. You absolutely must try the Pinot Noir, which is particularly close to the heart of Julia Herzog, a young winemaker who loves to experiment.

The family’s love for the Wachau has been in their blood for generations, and you can taste it in their Veltliner and Riesling. The snacks served alongside them are also little declarations of love for the region. The charming vacation apartments are the perfect way to immerse yourself even further!

If you're looking for authenticity, you'll find it here: This Heurigen was founded 160 years ago, and even today, its wooden and Art Nouveau interior creates a rustic atmosphere. The Martinigansl is a popular dish in the fall, so the Heurigen stays open for seven weeks straight.

The various vineyards in the Wachau region offer an impressive variety of wines, and on the rare occasions when they are served, they are paired with delicacies of equally high quality: For a snack in this beautiful restaurant, you might be served Mangalitza lardo or raw venison ham, for example.

Sooßer is a flagship establishment with two wine lines: the classic line centered around the robust red wine “Spada,” and the wines from the two daughters—aka the “Sword Bearers.” They’re a delight to enjoy in the cozy courtyard garden, which is almost always “fully booked.” An idyll!

Traditional and modern, meat dishes and vegetarian options (including vegan!), savory and sweet—the menu has it all. Creative fusion dishes bring a breath of fresh air, such as the Duroc hot dog or avocado ciabatta with hummus. And, of course, a good glass of wine is a must.

“From, for, and with nature”: This guiding principle has been fully embraced at the organic winery in Tattendorf. Quality is the top priority when it comes to the wines and the Heurigen, whether it’s the fish platter (from the Dornau estate), the beet carpaccio, or the strudels.

Among other things, the mother-daughter duo’s cellar offers an impressive variety of Veltliner wines that pair perfectly with the house’s snack specialties—in addition to smoked meats and homemade pâté, be sure not to miss the desserts!

Both the charming restaurant and the shaded courtyard offer little oases where guests are pampered to the fullest: with a wide variety of wines, fruit juices, and a shot of schnapps to finish, along with roast beef, game specialties, and more on their plates.

The family-run business has been in operation for nearly 250 years, so it’s no wonder that they tend to their vineyards with deep expertise and great dedication. Even at the Heurigen, nestled in a picturesque setting, it’s clear that experts are at work, complementing the experience with delicious snacks.

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.

Not far from Vienna is Niki Windisch’s popular Heuriger. In an idyllic, leafy courtyard, guests can sit under arcades or vine arbors, enjoying impeccable Heuriger classics paired with a glass of his regional Weinviertel wines.

It’s no wonder that the wines from the estate’s top vineyards have won so many awards—after all, they benefit from the expertise of two generations. The delicate snacks—a specialty of the senior owner—are sure to delight, not to mention the pastries…

In the lovely courtyard of the old farmstead, you can spend the whole day enjoying all things beautiful and delicious: Either head straight to the small but exquisite selection of snacks, fresh “Feuerflecken,” and the house wines after breakfast, or stop by the shop to sample something in between meals!

This charming Heurigen is run by Inge and Hans Groiss, the parents of Ingrid Groiss, one of the region’s finest winemakers. Delicious, down-to-earth fare is served alongside superb Grüner Veltliner or Gemischter Satz from the best vineyards in the Weinviertel.

Seasonal delicacies are in high demand in Siegersdorf. They further enhance the already excellent selection—from bread spreads to delicious fish soup. To go with them, the sisters’ wines, such as the Pinot Blanc “Awarenfeld,” are waiting to be enjoyed. A popular destination for day trips between the federal states!

Suckling pig is a popular choice, but the traditional Austrian dishes and the beautifully presented cold buffet are also a real treat for the eyes at the Heurigen in Baden. It impresses with the ambiance of the historic estate (fireplace!) and wines of the highest quality.

A cohesive overall concept where everything—from the wine (Riesling!) to the cuisine to the ambiance—comes together perfectly. The classics of Heurigen cuisine are always on the menu, complemented by seasonal specials: goose, asparagus, and game season regularly bring new culinary highlights.

The Heurige Husar is a true gem among the wine taverns in the Thermenregion: modern, stylish, and incredibly cozy. Young winemaker Christoph brings many new ideas to the family business, while the classic Heurige traditions remain intact. Beautiful garden.

It all started with half a hectare of vineyards and bottles featuring a smiley face. Anna Gerland and Zane Berger’s Heuriger is also anything but conventional. It’s open six times a year, serving natural wines and excellent food, including plenty of vegan options.

In winter, the fireplace crackles in the living room; in summer, the arcaded courtyard beckons—where guests are served meat dishes from our own farm as well as local delicacies. The beverages are also homemade—from wine and fruit juices to schnapps.

Unpretentious, lively, and refreshingly minimalist—that describes not only Roman Hörmayer’s wines but also his wine tavern, which opens its doors several times a year. A variety of Weinviertel wines are served alongside hearty Heurigen fare.

The modern interior design provides a lovely contrast to the classic Heurigen atmosphere, because in addition to the house’s aromatic wines, guests can enjoy a variety of hearty snacks or experience time-honored traditions brought back to life: The “Kistensau” at Easter is a major draw for visitors!

With a stunning view of the Korneuburg Basin right before your eyes and a glass of crisp Veltliner on the table, the world suddenly seems just right. And when a snack of regional delicacies is served, your trip to the Heurigen is perfect.

The stylish new wooden building next to the beautiful old barn is a feast for the eyes, of course, but it’s also a treat for the palate: the sun-drenched loess soils of the Wagram region yield full-bodied wines, and hearty dishes like Mangalitza bacon provide a delicious contrast.

Modern design meets the authentic wine tavern atmosphere: The stylish building is a tribute to the present, while the superb wines from top vineyards and the culinary offerings pay homage to tradition, yet always remain contemporary.

Whether in the vineyard or at the Heuriger—the family works hand in hand to ensure everything runs smoothly. White wines dominate the menu; it’s worth sampling them all. It’s always worth taking a look at the seasonal menu, though the classics have their permanent place on it.

With “P zwa,” Wolfgang Pöltl has the perfect summer spot, but there’s always something going on at the main restaurant, too. The red wine specialist likes to change up the delicacies on the menu, which sets the tone across two floors. The best way to enjoy them is to order a red wine from Lindenberg!

In addition to wines, the winery has developed a second specialty: premium brandies made from Wachau apricots, as well as plums and black elderberries. These brandies are the perfect way to round off a hearty snack featuring seasonal “specials.”

The family has been making wine for generations; today, brothers Erich and Arnold are at the helm, applying their extensive expertise to Grünem Veltliner and other varieties. Guests at the Heuriger are treated to delicious snacks in the beautiful garden and the cozy parlor.

The wine is served in the spring and fall, when the whole family shows off what they can do: fresh whites and full-bodied reds, along with sparkling wines, a well-stocked buffet, and, every now and then, parties where the classic Heurigen atmosphere meets modern event culture.

The signature dish is the Sausemmel with roast pork, drippings, and red onions; however, the selection of snacks is even wider, and thanks to the picnic backpacks, you can enjoy them with more privacy if you’d like. The house wines are a treat, too!

A laid-back pop-up wine tavern, open just a few days a year! Innovation meets tradition: ham on the bone from Thum, beef tartare made according to a secret recipe from Gasthaus Stern, and, of course, the now-legendary Jausen-Döner. All paired with award-winning house wines and cool music.

At this down-to-earth spot, it’s all about unadulterated enjoyment—between the Hauerjause and the cheese platter, there’s plenty of room to savor the fine Spitzer wines. Connoisseurs time their visit to coincide with apricot season and make sure to grab a slice of the heavenly apricot cake!

A traditional wine tavern that has been in business since 1950. Franz Handler planted the first vineyard, “Im Prest”; today, the Heurige is run with great dedication by his descendants. Delicious snacks (Saure Blunze) and pastries such as Schmerstrudel.

A top-notch Heuriger that embodies quality down to the smallest detail. The buffet impresses with its variety and all-homemade specialties, which are a feast for the eyes as well. The game specialties are particularly noteworthy: from hare to wild boar.

Good food and good wine go hand in hand here, and Georg Sommerbauer is passionate about both. In the summer, the garden becomes a little oasis where there’s always something going on. The buffet always offers fresh and varied dishes. The business is certified organic.

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.

Here, the Heurigen tradition is still very much alive: the kitchen serves hearty, classic dishes made with local ingredients—paired with regional wines from the best Wagram vineyards, as well as contemporary options like “Pet Nat,” a naturally sparkling wine.

The display case is packed to the brim with spreads, antipasti, and all kinds of Heurigen delicacies, and there’s also a menu featuring hot dishes—everything’s been taken care of for every eventuality. A second trip to the buffet is well worth it, if only for the desserts.

Traditional, hearty dishes like house-smoked meat and sour sausage are served at this modern restaurant anyway, but they also specialize in seasonal fare and exquisite fish specialties: confit salmon trout and a glass of one of the new PIWI varieties make for a heavenly combination.

Without a reservation, you’ll hardly get a seat at the Ex-Spritzenhaus. Whether you’re enjoying Schmergebäck with a glass of rosé in the arbor in the summer or a winter ciabatta by the fireplace in the winter, the Putz and Moser families blend modernity with classic coziness.

In the historic vaulted cellar or the cozy courtyard dining area, you can savor the delicacies lovingly prepared by the owner. If you want to sample the entire selection of wines, it’s best to stay in one of the charming apartments.

Sustainability is a way of life here: the focus is on animal welfare and eco-friendly farming. Much of the food comes from our own farm, especially the meat specialties. Traditional cuisine with a wide selection—many Heurigen delicacies are also available to go.

This multi-generational business combines style with just the right touch of contemporary flair—a quality that extends to the beautifully renovated interior as well as the kitchen and wine cellar. Alongside classic dishes, creative, modern Heurigen specialties complement the house’s top wines.

The chef shows off her skills with the snack platter: freshly baked bread, house-made pickles, fried and smoked meats are just a small part of it—she’s happy to get creative or offer vegetarian options as well. All served with regional wines and homemade juices.

Since 1987, the winery has been practicing natural winemaking, resulting in first-class white wines and red wines typical of the region. Regional flair is also evident in the food: bread from Baden, sheep’s milk cheese from Hainfeld, and specialties made from Mangalica pork. Hearty and delicious!

If you’d like to spend a few pleasant hours with a glass of wine in hand, you should head to the Genussbuschenschank in Sooß on Fridays or Saturdays. To go with the fine wine, they serve equally delicious food: homemade Heurigen classics and all kinds of vegetarian dishes.

The chef’s hearty snack creations are every Heuriger fan’s dream: from the extra-thickly sliced “Winzerjause” to the “Kleiner Imbiss,” which includes a shot of schnapps. The gratinated breads are delicious, as are the Veltliner, Muskateller, and Rheinriesling wines.

Modern architecture meets traditional Heurigen culture: minimalist design, down-to-earth culinary classics, and modern takes on Weinviertel specialties—that’s the Stadlers’ recipe for success. In the summer, guests can sit in a lovely rose garden.

There’s plenty of space, and you’ll need it: On nice days, even the very last table in the garden is taken. That’s when guests are happy to head inside to the dining room or the sunroom—it’s always worth it. A wine tavern buffet, seasonal dishes, and fresh pastries are always on the menu.

This lovingly run country house in the vineyards of Kottingbrunn is a picturesque hidden gem for lovers of romance and vintage style, as well as couples planning a wedding who are looking for an extraordinary venue. Excellent food, delicious drinks.

At the “Weinerei” in the fairytale-like courtyard, Veltliner and Riesling are the stars. But after a hearty snack, you should also pay attention to the high-proof treasures, because they, too, come in a fine variety—from pear to plum.

This relatively new wine tavern combines tradition with a contemporary flair. The former stable building has been converted into a cozy restaurant. The menu features both classic and modern dishes. In addition to the white wines typical of the Wagram region, there are also quite a few reds.

Not far from Göttweig Abbey are the Dürauer family’s winery and wine tavern. The whole family pitches in: Sabrina Dürauer prepares classic and creative wine tavern dishes, Josef Dürauer takes care of the wine, and his mother, Maria, bakes delicious pastries.

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 picturesque view of the Kamptal Valley provides a stunning backdrop. But the culinary offerings are also impressive: game specialties from the restaurant’s own hunt are served on the snack platter. There are plenty of options for “meatless” foodies as well.

The Danube, apricot trees, and vineyards—all of the Wachau’s attractions lie right on the doorstep of this beautiful farmstead, as if painted there. There, the international Heurigen tapas are perfect for sampling. The only thing you usually don’t want to share is Grandma’s roast pork.

The award-winning organic wines are paired with top-quality meat, sausage, and game specialties—best enjoyed as a mixed platter to share. The meal ends on a sweet note with Grandma’s pastries, especially the legendary chocolate cake, which leaves a warm, fond memory.

This friendly, family-run restaurant, set in a beautiful location, specializes in delicious free-range pork, though the roast beef is also a treat. These dishes pair well with crisp Grüner Veltliner from various vineyards, sparkling rosé, and homemade verjus.

Once the Heurigen wreath is hung, you can enjoy a Hauerjause, a cheese platter, and more, all while learning about the family’s time-honored wine expertise in a relaxed atmosphere. Their knowledge is extensive, as they’ve been working the vineyards for generations.

The word “Galerie” in the name evokes the artistic flair that permeates this Heuriger, which has the cozy atmosphere of a living room. Current exhibitions complement the fine wines and classic delicacies. It’s wonderful to sit in the natural garden surrounded by vineyards as the sun sets.

This renowned Heuriger serves as a popular gathering place for locals and day-trippers alike. The modern building features plenty of wood, which creates a cozy atmosphere. It offers a wide selection of Heuriger classics, as well as a variety of vegetarian dishes.

Once you’ve settled into one of the lovely spots among the vineyards, things take a delightfully creative turn: drink creations made with wine, sparkling water, or verjus! The seasonal specials—often inspired by vegetarian cuisine—complement the menu.

Mathias and Iris Ramberger run the five-hectare winery together, focusing on wines they produce themselves that are typical of the region. These pair perfectly with the hot and cold delicacies from the Heurigen buffet, best enjoyed in the cozy courtyard.

In the heart of Spitz, the town looks back on 400 years of winemaking tradition, which is evident in its cellars and wine taverns: From the light “Federspiel” to the full-bodied “Smaragd,” the house wines pair wonderfully with the down-to-earth snacks.

The modern wooden building offers a welcome contrast to the classic Heuriger style—both visually and in terms of cuisine: modular Weinviertel Bowls and Steak Nights, along with a colorful selection of beverages in addition to the house wines, bring a breath of fresh air to the experience.

The visit to the Heuriger begins with a sparkling rosé, followed by Veltliner and Riesling from a wonderful variety of vineyards. The owner whips up delicious snacks made from regional delicacies, which you can enjoy in the garden while taking in the magnificent view.

The family has two goals: to ensure the vines thrive and that guests enjoy the food. Every Saturday and Sunday, you can sit on the veranda or the large terrace overlooking the vineyards and see for yourself that they succeed in both. Great seasonal cuisine!

In the summer, guests can take a seat in the shade of the apple trees in the beautiful garden; in the winter, the wood-burning stove beckons in the rustic dining room. The menu features hearty, meaty dishes from the neighborhood and homemade spreads, as well as Veltliner, Riesling, and other classic Wachau wines.

Our family has two great passions, and guests get to enjoy both: wine and game cuisine. Veltliner and Muskateller wines from exceptional vineyards are paired with homemade game delicacies. To top it all off, we serve exquisite treats made from our own apricots.

Not only are the walls in the medieval town center historic, but so is the impressive wine press beneath which guests take their seats in the dining room. Guests then sample both the variety of vineyard sites and the full range of classic cold Heurigen drinks.

A place to unwind, relax, and enjoy yourself—whether in the garden surrounded by nature or in the modern Heurigen restaurant overlooking the Danube. The kitchen serves traditional Wachau snacks, a variety of seasonal dishes, and exquisite wines from the region’s finest terraced vineyards.

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.

Hannes Hofer is happy to introduce the region’s traditional white wine varieties to the many cyclists and hikers who stop by here. The small garden is just as inviting as the cool stone walls and the classic buffet-style dining at this historic establishment.

The doors of this beautiful winemaker’s house open only twice a year, but when they do, guests are treated to a wide variety of Veltliner wines or sparkling wine from the estate. These pair perfectly with smoked meats and homemade spreads served with Wachau-style Laberl, as well as fine smoked fish.

The Wagram vineyards produce a wide variety of wines in terms of grape varieties, vineyard sites, and styles. There’s a good selection for fans of spirits, and the snacks cater to every taste. The most beautiful spots are in the lush courtyard.

Not far from Vienna, near Laxenburg, lies the Winzerhof in Achau. Its Heurigen restaurant offers a variety of healthy, high-quality dishes made primarily from regional, natural ingredients, as well as a comfortable hotel.

Here, pork cutlets and schnitzel are, of course, served alongside vegan lentil burgers and curry—and it works wonderfully. Fresh ideas keep the food and drink menus lively, as do events like yoga brunch in the vineyard and after-work specials.

Located right in the heart of the tourist area, this spot practically invites you to stop by. Meat from their own farm, along with juices, wine, and brandies—all homemade. Particularly impressive: the roast venison and the game specialties in general. This is how guests get a taste of the region!

Ten years ago, the younger generation took the reins at the farm. Their goal is to preserve the traditional Heurigen culture while also bringing in fresh ideas. The pork comes from their own farm, and they place a strong emphasis on in-house production and regional ingredients in all other aspects as well.

The Schagl family really excels when it comes to chicken drumsticks, and this recognition is more than well-deserved: they’re incredibly juicy and extra crispy at the same time. The accompanying sides and fresh salads are served in generous portions, so no one is guaranteed to go home hungry.

A small buffet? Not even close—in the best possible way. The menu here ranges from specialties featuring straw-fed pork and premium beef from the Bucklige Welt region to grilled platters, burgers, and Pahl’s platters for two. Plus: favorite wines and a rustic atmosphere.

Cold or hot? With meat or vegetarian? Classic schnitzel or schnitzel coated in cornflakes? Savory or sweet? – At the wine tavern buffet, you ask yourself these questions one after another. It’s also hard to choose what to drink: red, rosé, or white—they’re all equally appealing.

The ancient estate at Steinfeld is home to an organic farm—you can see some of the animals right from the courtyard garden. Whether it’s “Full Moon Wine” or “Karl,” the wines are enjoyed alongside Flechl’s biodynamically produced house specialties (millet patties). A dream destination!

Located in the heart of Kottingbrunn is the Grabner family’s wine tavern, named after the sunniest spot in the area, the Brunnerberg. They specialize in both crisp white wines and full-bodied reds, which complement their selection of classic dishes.

Delicacies made from pork (including Mangalitza) and lamb come from our own farm and are carefully prepared into everything from pâtés to sausages. To top it off, a good shot of schnapps (award-winning fine brandies!) and homemade pastries—that’s the joy of a Heurigen!

For a classic experience, enjoy homemade specialties served on a snack platter; the Heurigen brunch and the hot lunch buffet on select Sundays are also popular. Add a spot on the sun terrace, and your visit to the Heurigen is just as it should be.

As the newest addition to the lineup, the Roter Veltliner is a must-try and pairs perfectly with classic Heurigen delicacies. But the kitchen has even more to offer: seasonal specialties ranging from asparagus to game, as well as creative dishes like an artichoke and tomato terrine.

They call themselves “the younger generation,” but they’ve long been established and experienced in managing vineyards, wine taverns, and everything that goes with them. The cold buffet remains a staple, always complemented by seasonal offerings. A classic: house-made aspic made from domestic or wild boar.

Guests can choose between seating in the cozy interior, the beautiful garden, or under the arbor, and then indulge in regional delicacies: Classic snacks are complemented by seasonal dishes, and the Wachau wines pair perfectly with everything!

The winery also runs a farm. As a result, most of the basic ingredients—such as fruit, vegetables, and meat—are produced on-site. The freshly baked pastries are also excellent, especially the Buchteln filled with homemade apricot jam.

A modern Heuriger that still upholds traditional Heuriger culture. The buffet features both cold and hot local classics. These are paired with wines typical of the region—first and foremost, of course, Grüner Veltliner, the Weinviertel’s signature variety.

For nearly 70 years, this place has been serving up food and wine. The Heurige is widely known for its Blunzen, Presswurst, Grammelknödel, and roast pork, all prepared according to Grandma’s recipes. These dishes are served with fresh, regional Weinviertel wine.

Right in the heart of Sauberg’s Kellergasse, you’ll find not only delicious snacks served with homemade sourdough bread, but the kitchen also excels at traditional pub fare. The roast alone on the weekend is worth the trip, and then there’s that lovely garden!

A miner's snack and a cheese platter are, of course, staples at this modern restaurant with its sunny seating in the vineyard, but the menu also features a variety of seasonal dishes based on regional specialties. The winery primarily produces Veltliner and Riesling.

Over the years, we’ve built up a network of suppliers that provides our kitchen with the very best the region has to offer. On the Göttweiger Berg, grapes of a wonderful variety ripen to perfection. And it all tastes even better in our beautiful courtyard.

One of the oldest families in Perchtoldsdorf, whose wine tavern has grown over the years and is now one of the most popular in town. Once it opens, it fills up quickly. There’s a large buffet with hot dishes; the game and lamb dishes are especially delicious.

The “Eiermat” loudly points the way to the entrance of this classic courtyard restaurant, where Sederl’s house specialties await both inside and out: “Eiermann-Brot,” Fleischlaberl, or corn-pasta salad. Reservations are recommended at this crowd favorite.

What started as a small operation has since blossomed into an impressive winery, and the variety of products available for tasting at the Heurigen is just as impressive. After a cool glass of wine to go with a hearty roast, you absolutely must try a slice of Grandma’s cake!

Drawing on his grandmother’s recipe book, Roman Neustifter focuses on traditional tavern cuisine, though he occasionally ventures into more modern territory. In between, there are snacks, followed by exquisite pastries. The star of the Poysdorf wines is Veltliner, available in eight varieties.

Surrounded by oleanders, the sunny courtyard is a particularly lovely place to sit. Tradition is a top priority at this family-run business—not only when it comes to quality wines, but also to game specialties and the best of Grandma’s home cooking. They also serve veggie burgers with vegan fries.

In addition to Blunzen, Schnitzel, and Krautfleisch, the “Schmadiburger” has long since earned its place on the Heurigen menu. The desserts vary depending on the kitchen’s whim, but they’re guaranteed to be fresh. A glass of Bowle is a must during any visit.

Christine and Martin Eschberg have transformed what was once a small wine tavern into a stately Heurigen restaurant—complete with a spacious outdoor area. The kitchen serves down-to-earth dishes, but vegetarians won’t go hungry here either.

The outdoor dining area is a real crowd-pleaser in the summer. Be sure to set aside plenty of time, because experience shows that people usually end up staying a while to “nibble.” The menu offers a wide variety of cold, hot, and sweet dishes. A quick chat is simply part of the buffet experience!

Whether it’s red wine with fish or white wine with meat, at the Landheurigen in Berndorf, only one thing matters: it has to taste good! The lovingly decorated restaurant invites you to linger, and the menu makes you want to come back—with aspic, creamy cheese spaetzle, and delicious strudels.

Young, fresh, modern—that’s the direction we’re taking at the winery and wine tavern. To complement the fruit-forward wines, we regularly offer seasonal highlights alongside classic snacks; a wide selection of meatless options is also a must.

In addition to its excellent wines, this popular Heuriger is an absolute must-visit in the region—both are well worth the trip. Meat specialties (Käseblunzen!) made on-site and smoked over beech wood give the place its unique character. Tip: try the cold-cut platter.

Here to stay: Whether you’re a meat lover, a poultry fan, or a vegetarian, the large buffet offers regional specialties to suit every taste—so you’ll want to linger a little longer in the dining room or the beautiful courtyard. Sinfully delicious desserts!

The menu at this beautifully designed, modern Heurigen on Kellergasse features 16 wines, as well as frizzante and fruit juices. These liquid delights are complemented by traditional regional dishes on the snack platter and the picturesque greenery of the garden.

The interior exudes a certain retro charm, but that only makes this charming wine tavern all the more appealing. Of course, the lavishly stocked buffet also plays a key role in this, as do the unpretentious wines. Tip: try the homemade pretzel sticks.

Not far from Krems, a charming Heuriger attracts both locals and day-trippers. In the summer, guests can sit in a cozy, leafy garden; in the winter, they can relax in the parlor by the tiled stove. In addition to classic Heuriger fare, the restaurant also serves delicious game specialties.

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.

A lively “Pet Nat” and a refreshing rosé spritzer round out the selection of regional classics, and the restaurant’s fine brandies are also a highlight: After a hearty snack or a fresh “Feuerfleck,” a small glass of apple brandy is just the thing.

At this family-run business with a beautiful garden, tradition is upheld with conviction. This applies to the wines—now certified organic, ranging from Grüner Veltliner to Pinot Noir—as well as to the Heurigen cuisine. The latter specializes in light snacks as well as hearty classics.

Our own pigs and lambs, along with our vegetable garden, form the basis for the delicious snacks, which are sure to please both meat-eaters and vegetarians alike. The food tastes even better in the beautiful Arkadenhof courtyard, paired with wines typical of the region.

Housed in the farm’s former stables, the village wine tavern really cuts a fine figure. Classic, hearty delicacies seem surprisingly light thanks to their delicate presentation. And the “Der süße Muhrli” chocolate cake is worth every calorie!

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.

Thanks to the owner’s decorative touches and delicious treats, the dining room is filled with the charm of the Weinviertel region. As an “isotope expert” at the Klosterneuburg School of Viticulture, winemaker Christian Philipp is always on hand to talk shop. A tip for red wine lovers: Cuvée Johannes!

A must-stop not just for long-distance hikers on the Wachau World Heritage Trail: From Steinfeder to Smaragd, the region’s character shimmers in the glass, and on the sunny patios in front of the house or in the cozy parlor, they serve down-to-earth dishes made from their own produce.

White wine lovers tend to stick to Veltliner, Chardonnay, or even fruity Sämling. But homemade grape juice is also an excellent way to quench your thirst. The sweeping view of the Tullnerfeld accompanies the lovingly prepared snacks served in this modern restaurant, which leave nothing to be desired.

Instead of calling itself a “Heurigen,” this Wachau winegrower’s inn prefers to describe itself as a “Genussplauderei”: the focus is on conviviality and enjoyment. Guests are treated to light snacks, as well as game dishes and other seasonal specialties, along with wines perfect for sipping.

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.

Although set menus are few and far between in modern Heurigen, they’re definitely worth noting. That’s because the down-to-earth dishes made with regional ingredients pair perfectly with the smooth white wines. The owner also devotes himself wholeheartedly to his red wines.

After a walk, the charming Kellergasse is the perfect place to stop for a break. While enjoying some delicious snacks, you’ll have a direct view of where the winery’s flagship wine comes from: award-winning Veltliner grows in the Eichberg vineyards!

Markus Lager is a passionate organic winemaker in Carnuntum. At his Heuriger, too, he focuses on natural, locally sourced products, which he transforms into authentic Heuriger classics—and he also serves game delicacies. Very nice garden!

In addition to Grüner Veltliner, the main variety, many other grape varieties are also vinified, ensuring a diverse selection in the glass. To accompany the wine, this modern wine tavern—with its airy winter garden—offers classic delicacies, delicately prepared open-faced sandwiches, and heavenly desserts.

It’s impossible to miss that people here “enjoy wine”: Andreas Heggenberger’s wines frequently take the top spots at wine competitions. At the Heuriger, Sigrid serves up delicious dishes, such as Hauer cutlets or baked cauliflower.

At this charming family-run business, craftsmanship and attention to detail are key—both in the winemaking of Grüner Veltliner, Riesling, and Blauburger, and in the Heuriger. In addition to hearty meat dishes, the selection of vegetarian spreads is highly recommended.

Dry white wines are winemaker Bernd Eisenbock’s favorites and specialty, so Riesling and Grüner Veltliner are definitely worth trying. Fruit brandies, liqueurs, and grape juice are also worth trying, as are the classic snacks and pastries.

Less is more: The focus is on fine organic wines, complemented by small dishes and homemade items from the traditional buffet—such as caraway roast made according to Grandma’s recipe and fluffy pastries. That’s how it worked back then, and that’s how good it tastes today.

A delightful blend of tradition and modernity in the cellar and kitchen: The fifth generation is now making wine here, and they come up with all sorts of creative ideas for their guests. The winemaker’s breakfast and the “Dine & Wine” evenings are wonderful additions to the classic Heurigen culture.

In this family-run business, everyone has their own area of expertise: The senior partner takes care of the orchard and also distills the harvest into brandy, while the next generation focuses on the vineyards and the Heurigen cuisine. There, they primarily use high-quality ingredients from the neighborhood.

Whether it’s meat, fish, vegetarian, cold, hot, or sweet—“der Guga” covers an amazing range of dishes with Grandma’s recipes. Even pasta and curry make the menu. It’s precisely this unique mix that makes the place so appealing and keeps it consistently busy.

This popular Heuriger in Carnuntum opens several times a year. Guests can sit in a charming courtyard, under the grapevines, or in the cozy dining room. The hearty Heuriger dishes are primarily paired with Blaufränkisch and Zweigelt from the premier Spitzerberg vineyard.

The imposing wine press tells the story of the town’s winemaking tradition, while Christian “Che” Schabl showcases its modern side. As guests enjoy traditional fare at the buffet, various specialties are poured. You’ll have to be quick—there’s only a limited amount of Red Muscat!

For three generations, the Koza family has been running this Heuriger with great passion and a keen sense of fine cuisine. The menu ranges from hearty meat dishes to delicate fish options, and they also offer an excellent selection of vegetarian and vegan dishes.

Nestled among the vineyards, the kitchen focuses on seasonal ingredients and serves up the best that the picturesque surroundings have to offer, including year-round classics. Those with a sweet tooth can indulge at the dessert buffet. And there’s a perfect wine to pair with every treat.

The menu ranges from A for eel to Z for zander—a little journey through local seafood cuisine. It doesn’t get much fresher than this: you can choose from a variety of magnificent specimens in the aquarium right outside the door. Those who aren’t big on fish can opt for classic Heuriger delicacies.

The finest ingredients from the vineyards form the foundation, while the kitchen provides culinary accompaniments such as roast pork, game ragout, and other tavern favorites. The vegan and vegetarian selection is also worth noting—take, for example, the “Crispy Cauliflower.”

With Zierfandler and Rotgipfler, the focus is on the cornerstones of Gumpoldskirchen’s winemaking tradition, though white and red varietal wines are not overlooked either. In the cozy restaurant or the pretty garden, you can enjoy traditional Heurigen fare, such as Stelze.

Stephanie Dersch runs her Heurigen with great passion, and her brother Erich produces wines typical of the region to serve there. In a relaxed atmosphere, guests can enjoy Surbraten and other homemade regional delicacies, as well as seasonal specialties.

The winemaking expertise passed down through generations is clearly reflected in the main varieties—Roter Veltliner and Grüner Veltliner—and the Zweigelt and Blauburger are also delicious. The modern Heurigen tavern with its shaded courtyard is popular in part because of the game delicacies from the estate’s own hunt.

This perennial favorite in Brunn features an extensive menu, and the locals always save room for dessert—especially the house-made ice cream. Whether you prefer to enjoy the carefully curated wine selection in the garden or in the dining rooms, however, is a matter of personal taste.

A wonderful departure from the norm in this charming wine cellar alley: All the snacks served here are vegan, proving that a winemaker’s platter, a spread platter, and open-faced sandwiches don’t need meat. The desserts—which are also vegan—are in a class of their own.

For nearly a century, this family-run business has been serving up traditional Heurigen fare. Home-style Heurigen cuisine, a charming outdoor dining area, and, of course, the wide selection of wines—from Pinot Blanc to Zweigelt—for which Michi is responsible, are the keys to its success.

Seasonal specialties and Heurigen delicacies on your plate, fruity, berry-flavored red wines and crisp, light white wines in your glass. All this set against the backdrop of a lush garden and a constant stream of events: a pop-up weekend featuring a six-course organic menu and twelve wines (as part of “Spring in a Glass”).

At the Steurer-Maier family farm, they not only press wine from the best vineyards in the Kamptal, but also distill gin. You can sample both along with a hearty snack in the parlor or in the garden. And just in case, there are guest rooms available, too!

Wine has been produced here since 1743; Anton Drimmel Sr. laid the foundation for this Heuriger. The focus is on the excellent red and white wines, which complement superb seasonal dishes. The shaded arcaded courtyard is particularly charming.

Perched in a particularly scenic location, this wine tavern boasts a long tradition. This tradition is also evident in the cellar and kitchen: the wines are paired with roast meat, blood sausage, and game from the region, and the antipasti bring a touch of “dolce vita” to the Weinviertel.

At the foot of the Gedersdorf vineyard, you can sit on the sun-drenched terrace, surrounded only by grapevines, and treat yourself to authentic, homemade Heurigen snacks, such as Blunze or Sulze. And of course, a glass or two of fruity white wine is waiting to accompany your meal.

By now, the dates for the seasonal beer service have become insider knowledge. But going to “Zum Fucik” once a year is a must for true Neustadt locals. The courtyard is just too beautiful—and fortunately, they’ve hardly changed anything about the house specialties.

This rustic Heurigen tavern draws many regulars—and even Viennese—to Hagenbrunn. Maria Gilg prepares the Heurigen favorites: specialties from the Weinviertel region. The men of the house provide the wines typical of the region to accompany the meal. A pleasant, shaded outdoor dining area.

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.

A simple, charming wine tavern in the Kremstal. Surrounded by vineyards, you sit on simple wooden benches with a magnificent view of Göttweig Abbey. The food is also free of any frills: down-to-earth wine tavern fare and house-made wine.

For about four decades, this cozy Heuriger in Hagenbrunn has been drawing in visitors. Whether in the rustic dining room, the arcaded courtyard, or the lush garden—wherever you sit, you can enjoy classic Heuriger fare as well as healthy dishes. The wine served here is typical of the Weinviertel region.

Both on the plate and in the glass, the Wachau region shows itself at its best—and most delicious. That means high-quality vineyard snacks and seasonal tavern cuisine, exquisite desserts, and wines perfect for sipping, along with juices and spirits.

One family, one goal: a harmonious overall experience. The cuisine, hospitality, atmosphere, and service all come together here. That’s why you feel so well taken care of. On the menu, the chef offers standout dishes alongside the popular “Sheriffkotelett”—including gluten-free options.

In the outdoor dining area, you can take a seat with a view of the historic rooftops of downtown Krems; the centuries-old vaulted ceiling, with the old wine press as its centerpiece, exudes even more charm. The menu is dictated by the season: from herring salad to game.

Whether it’s a classic snack from the wine tavern buffet or hearty dishes from the tavern kitchen (such as the delicious pork crackling dumplings) and wonderful desserts to finish—this place covers all the culinary basics. And the wines leave nothing to be desired, either.

Where farmers, hunters, and winemakers come together as one family, enjoyment comes first—at this lovely Heurigen, you can experience their expertise in every area and feast on hearty dishes like smoked game and crispy blood sausages paired with fine Wagram wines.

Burgundy wines are Michael Martin’s true love, so it’s no wonder he devotes so much expertise and attention to them. At his Heurigen on Kellergasse, the owner shares his passion with guests and serves classic, hearty dishes to go with the wine.

From the garden, you have a picturesque view of Göttweig Abbey, while the vaulted cellars and wine press house offer a much more rustic atmosphere. The snack platter and wine glass offer everything you could want—and you definitely shouldn’t miss out on the house-made spirits to round off the meal.

Rotgipfler and Zierfandler are staples, but the menu also features many unique offerings, such as high-quality spirits, wine vinegar, and Gumpoldskirchen wine chocolates. In the beautiful garden, you can enjoy both cold and hot delicacies. Brunch is also a popular choice.

The wine tavern is cozy, the selection of award-winning wines is extensive, and the family-friendly atmosphere is unbeatable. Christine Schachl adds that extra touch of comfort when she serves her guests classic Heurigen dishes or vegetarian options like baked celery.

Roman Schützl is a jack-of-all-trades: As a trained viticulturist and cellar master, as well as the head chef at the Heuriger, he runs both the cellar and the kitchen in Pfaffstätten. But his wife Marina and their sons also lend a hand. Hot meals served all day long; a popular venue for celebrations.

Our own Mangalitza and Turopolje pigs provide most of the meaty delicacies at the Heurigen buffet, and the meatless spreads and salads are also lovingly homemade. The house wines are perfect with these dishes, whether enjoyed on their own or as a refreshing spritzer.

The “tasting room” is located in the historic stables of this beautiful farmstead and truly lives up to its name: Grüner Veltliner from various vineyards is just one part of the selection waiting to be sampled, accompanied by homemade regional delicacies.

Tuscany or Sooß? It’s not an easy question to answer once you’ve taken a seat in the Mediterranean-style Oleander outdoor dining area. While the wine menu offers a wide variety of varieties, the Heurigen fare focuses on every single ingredient. It tastes great!

The nickname “the Seventh” refers to the tradition—after all, this is already the seventh generation working at the Baden winery. The Heuriger, on the other hand, has been open eight times, promising hours of enjoyment with a classic Heuriger buffet and seating in the garden.

Guests can best appreciate the quality and drinkability of typical Wachau wines in the beautiful garden with its sweeping green views; after all, the family has been making wine here for centuries. The culinary accompaniments are equally delightful!

The wines are as diverse as the terroir in the southern Weinviertel—thanks in part to the partnership between the two winemaking families. When the tables are set up in front of the beautiful courtyard, it creates a particularly idyllic spot for wine tasting.

The mother-son duo has proven to be a true dream team: The father is in charge of perfecting the region’s signature grape varieties, while the mother ensures that no one leaves the table hungry by serving a variety of homemade seasonal dishes, from “Sulzerl” to spreads.

If you haven't tried the “black chicken,” you haven't really been to Greiner! This house specialty has been a big hit for many years among the restaurant's otherwise simple menu. Seats in the courtyard are highly sought after, and many people like to stop by here, especially during biking season.

An unusual concept that’s been well received in the region: the culinary fusion of Weinviertel specialties and modern Mediterranean dishes is causing quite a stir. The atmosphere is just right, too: the best spot to sit is in the garden, with a view of the vineyards!

The glass is filled with fine wines made from grapes typical of the region, and the apricots are used to conjure up not only juice and schnapps but also wonderful desserts. But first, it’s time to feast on delicious snacks—one of the highlights: homemade game delicacies.

The Jausenbrettl offers down-to-earth, hearty fare; in addition to meaty delicacies made in-house, the spreads are also delicious—and even better when you can savor a glass or two of the house wine in the Heuriger’s modern atmosphere.

The culinary offerings include not only favorites like Blunzen and Kümmelbraten, but there’s also plenty for “veggie” fans. There’s a good variety of Traisental wines to go with them, since Veltliner isn’t the only staple in the cellar.

Among other varieties, the Wagram loess soils yield grapes for Grüner Veltliner and Roter Veltliner, while the fruity Rosé Frizzante guarantees a refreshing summer treat. In the modern Heurigen, classic delicacies made from regional products are served alongside these wines.

For about 20 years, the Hofer Winery has been operated according to organic guidelines—and the Heuriger is also certified organic. Maria Hofer prepares traditional Heuriger cuisine, but also creates new delicacies. These are served with distinctive wines.

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.

The next generation is already waiting in the wings—the family gathers to present the results of their work in the vineyards in the beautiful vaulted cellar or the large garden. You can see—and taste—the attention to detail in the beautifully garnished snacks as well.

At the Dorfheurigen, a carefully curated selection of wines awaits, which you can enjoy in the rustic dining rooms featuring a wonderful tiled stove. Above all, however, Sabine Reiterer-Loibenböck serves up delicious meals with great dedication at the old family-run inn. Saturday’s specialty, for example: fried chicken.

The coziest way to spend summer evenings is under the big walnut tree in the garden, enjoying a hearty snack. Thanks to the wide variety of wines, there’s something for everyone: whether it’s a classic white, a fragrant red, or a refreshing glass of rosé.

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.

The diverse terroir produces fruit-forward white wines and full-bodied reds, which are complemented at this family-run winery by hearty snacks and a beautiful view of the Danube Valley. There is also a fine selection of homemade non-alcoholic beverages.

Beranek exemplifies what makes for a successful visit to a Heuriger: a good glass of wine, a juicy schnitzel, great company, and an atmosphere that perfectly complements it all. The Rotgipfler sets the tone, but the other wines are also worth trying.

Even the flower arrangement at the entrance gate is particularly magnificent, and the owner has decorated the entire Heurigen and the courtyard with such care. The buffet offers delicious, classic snacks and a wide selection of typical wines from Carnuntum.

Our own orchards provide the ingredients for cider, juices, brandies, and delicious desserts; everything on the snack platter is also either homegrown or sourced from the immediate neighborhood. Fresh “Feuerflecken” add variety to the table.

Flowers and vine arbors, or perhaps a cozy wine tavern with a raised seating area? Once you’ve found a seat, the decision doesn’t get any easier: pork knuckle or fish, mushrooms or asparagus? Schnitzel is always a safe bet. And wine, of course.

A charming Heurigen in the heart of the Wachau. Grüner Veltliner and Riesling come from the premier vineyards of Achleiten and Klaus—and the ingredients for the down-to-earth Heurigen snacks are also sourced from the region. A beautiful vaulted cellar and a cozy garden!

All sorts of delicious things thrive on the family’s southern slopes of the Wagram: in addition to classic regional white wines, for example, there are also the new red grape varieties Rösler and Ráthay. The small but exquisite selection of delicacies pairs especially well with these wines in the beautiful garden.

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!

This family-run business approaches wine production with an eye for detail, and as a result, you can taste the differences between the Valtellina vineyards and the winemakers’ expertise. The cozy Heurigen offers the opportunity to sample a variety of wines along with fine culinary accompaniments.

Alexandra Schmid is not only a winemaker but also a passionate home baker. For the Heurigen, she bakes bread and pastries using heirloom grains and traditional recipes. Paired with a hearty snack, it makes for a real feast!

Grandma's recipes form the basis for delicious pastries, but the ingredients for hearty snacks are also fermented, smoked, and cured in-house using traditional methods. A sparkling frizzante pairs just as well with these dishes as a fruity Chardonnay.

The Heuriger in Tattendorf is open five times a year, and on those occasions, the buffet is overflowing with Blunze, pâtés, and smoked spare ribs, all sourced from the family business. For generations, the Schmerspitz has been drawing those with a sweet tooth into the establishment.

The grapes thrive around the Spitzer Graben and are vinified using the expertise passed down through three generations. The Rosenmuskateller—both a rarity and a house specialty—pairs perfectly with hearty snacks and delicious homemade pastries.

A few years ago, the family-run business was given a modern makeover, but the essentials remain the same: you can always count on a pleasant atmosphere, a diverse menu ranging from classic snacks to specials (including even sushi), and delicious wines.

Sissy and Dieter Heiss open their Heurigen only a few days a year. As a result, it’s always packed—not least because the location is enchanting: an old winemaker’s house with a cozy parlor, an idyllic garden, and simple Heurigen snacks.

Elisabeth and Herbert Heiss run their Heuriger with great passion. In the summer, guests can sit in the cozy garden or under the beautiful arcades. The menu features hearty, cold Heuriger dishes, as well as vegan options and regional Wagram wines.

A traditional Heuriger with a wide selection of cold and hot, down-to-earth Heuriger dishes. The lovingly landscaped courtyard is a particularly lovely place to sit. The kitchen is known for its delicious, homemade Beuschel, made according to a time-honored recipe.

The Kainz family is actually known for its high-quality fine brandies—but since they also run a farm, it makes sense to use their produce to prepare hearty Heuriger dishes. The pastries made with their own poppy seeds are also delicious.

Riesling, Veltliner, Silvaner, and more owe their character to the Kremstal soils and Markus Oßberger’s unerring intuition in working with them. In the cozy wine tavern, you can enjoy classic homemade snacks along with exotic Asian-style roast pork.

There’s always something going on here—both the vineyard and the wine tavern are constantly bustling, just as the name suggests: the Hummelbergers are as busy as bees. In the summer, the green outdoor dining area is filled with a wonderful atmosphere, and guests are thoroughly pampered with culinary delights.

The selection of open-faced sandwiches is impressive; the platters—featuring meat, cheese, or vegetarian options—are available in two sizes, making them perfect for any appetite. They’re paired with regional white wines, fruity frizzante, and a crisp rosé.

A popular Heuriger with a long-standing tradition that also keeps up with the times: In addition to classic dishes that change with the seasons, it also offers delicious, creative takes on traditional fare—paired with local white and red wines from its own cellar. Nice courtyard garden.

Thanks to the redesign, fresh air and light now flow into the interior, creating a modern yet cozy atmosphere. From the terrace, you can enjoy a picturesque view of the vineyards that provide the wines to accompany your snacks—especially a good selection of Veltliner and Riesling.

An idyllic wine tavern with an enchanting garden, where you can sit in the shade of fruit trees and enjoy traditional wine tavern snacks such as wild boar ham or homemade smoked pork. The wines, primarily Veltliner, come from vineyards in the Kamptal and Wagram regions.

The large cold buffet is the pride and joy of this Baden wine tavern, which features cozy dining rooms and seating under the walnut tree. But hot meat dishes like Surschnitzerl and top-quality fish from the Dornau estate also pair perfectly with Zierfandler and Rotgipfler.

The relaxed and down-to-earth atmosphere already contributes greatly to the sense of well-being. The rest is taken care of by lovely seating areas under the leafy arbor, homemade pork and game dishes along with seasonal specialties, and, of course, all kinds of delicious drinks.

Norbert Hacker embodies hospitality with genuine passion and warmth. In addition to his excellent wine, his personal demeanor is particularly appealing—he’s approachable, attentive, and always up for a friendly chat. The Heurige is especially popular during goose season.

One glance into the dining room, and you almost always recognize someone. The loyal regulars set the tone, and a sense of camaraderie is celebrated here. At the same time, the Heuriger impresses with its top-notch quality and authentic charm, complete with a menu of classic delicacies.

Great food, smooth wine, and a warm, cozy atmosphere. The buffet offers plenty of choices, and the staff is flexible in accommodating requests. A Heuriger that’s easygoing and where you quickly feel at home. “The guest is king!” is taken seriously here.

Freshly prepared Heurigen classics made with regional ingredients, and we carefully select our suppliers. The menu follows the seasons: game, mushrooms, asparagus, and more—everything is served at the right time. Paired with: varietal wines from organic vineyards.

Depending on their taste, guests can choose to feast on snacks, open-faced sandwiches, and other cold delicacies. Or they can indulge in hearty, warm dishes from the tavern kitchen. To accompany these, the Traisen and Kremstal regions contribute many a fine wine.

The small but exquisite selection of wines is complemented by homemade juices, and the atmosphere in the gorgeous courtyard—along with the culinary offerings, ranging from caraway roast to blood sausage to spreads—adds to the experience: everything is homemade, and everything is delicious.

Outside, the view stretches across forests and vineyards; inside, guests are invited to relax in the lounge with its children’s play area, the winter garden, or the Vöslauerstüberl. In addition to fine wines, guests can enjoy seasonal delicacies and pastries from master pastry chef Claudia Burger.

The menu features down-to-earth Heurigen fare, ranging from beef tongue to a platter of spreads; the “sour” dishes made with homemade red wine vinegar are also highly recommended. To accompany your meal, you can choose from classics like Veltliner and Zweigelt, as well as non-alcoholic frizzante.

The region’s culinary treasures take center stage here and are prepared with great care—this applies to both the food and the drinks: On the terrace, with its beautiful view, you can savor fine wines from the vineyards of the Kremstal and the Wachau, as well as hearty snacks.

The restaurant’s name includes the house number—so you can’t miss it when driving down the main street in Guntramsdorf. While the grown-ups enjoy the Oleander outdoor dining area, wine, and Punschkrapferln, the kids explore the playground.

Martina Radl's cooking is widely praised: For her delicacies and classics (fantastic spreads!), she relies on regional quality and time-tested family recipes. She shows her creativity in her seasonal offerings and her always freshly baked pastries.

For this family-run business, it’s not just about enjoyment—mindful use of resources is also a top priority: vineyards, organic pigs, a farm garden, and their own fruit trees provide delicious ingredients for everything from aperitifs to desserts. And now, for the breakfast buffet, too!

What sounds like a standard offering is executed really well here: schnitzel that’s freshly fried, crispy, and juicy. It’s accompanied by a wide selection of homemade Heurigen dishes. The atmosphere is very cozy and modern, with a large indoor area and a pleasant outdoor dining area.

The heart of this family-run business is the Heuriger: People have been gathering here since 1970 to indulge in a cozy, relaxing experience, either inside the restaurant or in the secluded garden. Meat patties and Surschnitzel are all-time favorites, and the horseradish soup with blood sausage slices is a big hit.