"Live Music" Wineries in Austria
Like the labels of the Tscheppe-Eselböck family's organic wines, the Heurige has also established an art form: Pannonian basics, such as Feuerflecken, are complemented with the gastronomic impressions of the well-traveled gastro connoisseurs. All this in a dream ambience with flair.
The enthusiasm of the sisters, who are the second generation to fill the "Schankl" with life, can be felt in many details: vine wood decoration, delicacies on the slate plate and of course the abundance of white wines (70 percent of the vineyard area) serve only one goal: a good time.
Spacious Heurigen restaurant with several parlours and a cozy courtyard. The kitchen serves both Heurigen classics and innovative creations. You can also choose from a large selection of wines from the famous Kremstal winery.
Three pillars are important to the hostess par excellence, Johanna "Pipsi" Gebeshuber, in the spacious old winegrower's house: regionality, organic and slow food products. The cuisine builds on these pillars, and not just with the oven roast to accompany the local wines.
Pictures by Dieter Firmenich hang on the wall, and the plates feature gastronomic works of art such as baked onion dumplings with bacon and cabbage salad. The glasses are filled with salty, tangy, mineral wines. The home-made gin and the view of the vineyard are also tempting.
The native Tyrolean acquired the vineyard in 2008. After a short time, he opened his own wine tavern. In addition to specialties from his homeland such as Tyrolean bacon and cheese, there are of course also Viennese Heurigen classics - an enjoyable match!
Once the home of Ludwig van Beethoven, today a romantic, typical suburban tavern that is always a magnet for visitors. Culinary delights include regional and seasonal delicacies - the house specialty is the warm Grammelknödel dumplings.
Jürgen Steindorfer restored the restaurant within the historic walls of the old Laa town hall. The result: a harmonious, modern bar and store with wines from well-known Weinviertel winegrowers and creative regional specialties such as the popular "Trios".
In addition to the fruity wines, the homemade lemonades are popular thirst quenchers. The kitchen serves good food from its own mangalitzas, and classic Heurigen fare is given an extremely creative twist here: e.g. vegan potato roulade with hummus!
The rustic courtyard of the Stammersdorfer Heurigen is the ideal setting to sample the specialties: good Mangalitza pork and a fine vegetarian selection invite you to enjoy a snack. The organic and natural wines and homemade grape juice are no less delicious.
In the summer, pop-up in the middle of the vineyard, the stage also belonging to the restaurant's own produce. They are particularly good at serving delicacies from Mangalitza pork and organic wines typical of the region, which go perfectly with the sun and the view of Vienna.
Guests can choose from three gastronomic themes: Fans of Buschenschank classics order the Dreisiebner-Stammhaus platter. The gourmet menu with up to seven courses is perfect for the discerning diner. The wine tasting combines wines from light and young to special vineyard wines.
A cool look and a dedication to homemade specialties characterise the Eder makers Magdalena and Michael Bauer. In addition to the wines and gin, this includes the seed oil, but above all the game dishes that make up the special character of the cuisine.
A romantic place with a centuries-old tradition, where you can spend the night amidst steep vineyards. Michael Lorenz stands for wines that are not oriented towards the mainstream. If you're hungry, there are snacks, sheep's cheese with pumpkin seed pesto or farmer's salad.
The sisters share a passion for herbs, gastronomy and agriculture. In addition to violet cordial, herbal vinegar and pumpkin seed liqueur, guests can enjoy lovingly packed picnic baskets, delicious snacks and special salads with edible flowers.
The terrace seats are in great demand, as there is something for everyone here. Despite a wide selection of wines, Golser Bier also has a heart for "under-hopped" cyclists. The kitchen pulls out all the stops with cabbage strudel and Surschweineschopf. Cool stuff!
Minced meat, sausage pâté, homemade sausage or snack bacon: just like in grandma's day, the specialties are still made by hand according to old traditions. And the wines are an expression of the salty, mineral character of the red and blue slate soils.
A varied potpourri of spreads, antipasti and cold cuts make up the excellent Heurigen buffet. The dishes are garnished with attention to detail and the products carefully selected. Rare wines (Blauburger, Zierfandler) are poured to go with it.
You are enthroned above the vines on the Gaas vineyard as though in a cockpit. But on the plate and in the glass, Denise and Andreas Grosz like things down to earth - caraway roast, pumpkin seed lard and co. The motto for the visit is already written on the label of the red cuvée: "GRandiOSZ"!
Gneiss and slate soils give the wine a special minerality. In addition to traditional dishes such as Brettljause and beetle bean salad, light cuisine has also found its way here. There are various wild herb and bread variations, Sulzerl or fish.