This wine inn, together with its centuries-old history, offers more than just a fine glassful.
Just as the name “wine inn” tends to play down any airs to greatness, the architecture of the rather pretty, old imperial, finely incised house facade might also deceive onlookers: in actual fact, what lies behind it is an even older building. This is the last preserved “salt processing house” in existence, erected in the 12th century, which has served as a public inn ever since 1648, the year the Thirty Year War drew to a close. This historical aura wafts through the cozy dining rooms as well, which have remained nearly unchanged since the epoch of the Austrian monarchy. On the other hand, the cooking has advanced all the way to gourmet modernity, due to the attentiveness with which products are selected and prepared. The arc of its offerings ranges from freshwater fish from the region and classic Wiener schnitzel, which simply must not be lacking, all the way to lobster, goose liver, etc. The selection of refined brandies is well chosen and the wine list of the restaurant will satisfy every taste.