When illustrious winemaker Martin Nigl took over the 800-year old farmstead at the foot of the fortress ruins of Senftenberg, it was little more than a ruin. Today, it houses the tasing and sales rooms of the winemaker’s headquarters, a small hotel with individually appointed rooms which fit beautifully into the old architecture, and a cozy restaurant where culinary joys to walk hand-in-hand with Nigl’s wondrous grüner veltliner and riesling wines: everything is brought to life.
Responsible for that is the orchestral conductor, uh, chef-de-cuisine, Erwin Windhaber, a young maestro who plays to perfection the whole repertoire of compositions from crackling-dumplings to grande cuisine. He tends to stay with both feet on the ground here, and his suppliers bring him the best tools to do just that: Waldviertler lamb, meat from free ranging pigs, fruit, vegetables, sausage and lots more from farmers of the region provide the basic elements which he then turns into refined creations. Wine and Good Living at its Best round out this culinary experience just the way one wishes it to be.