The name says it all, it is the guarantor of quality. The Bründlmayer family sets great store in making sure that wherever the family name is on the label, the quality is unbeatable. That is valid for the Willi Bründlmayer wines as well as for the Heurigenhof, where after a few square-dance shifts of personnel, the current dream team has taken up residence and is at work. Goal: spoiling the guests. The restaurant is run by Martin Schierhuber, former chief sommelier for Johann Lafer and Toni Mörwald, a certified and experienced wine expert.
In the kitchen, Peter Heneis swings the cooking spoon, a master of the craft who studied under Jörg Wörther and Heinz Hanner among others. On the agenda is perfectly realized regional cuisine divinely rich in ideas, i.e. dishes such as baked bloodwurst strudel with marinated bell peppers and mustard ice cream; filet and schnitzel of Danube sheatfish with beluga caviar and horseradish/bread foam; or ox steak with black truffles, potato flan and sautéed seitling mushrooms with herbs. As you can see, this is hardly normal heurigen fare. The sommelier loves the challenge of finding the best possible wine for these unusual dishes. He has the entire assortment of Bründlmayer winemakers at his side, which also can be purchased here at lowest prices available.