Biobetrieb Josef Göltl

Vienna, Lower Austria & Burgenland

A culinary day

Next stop: Vienna

Coffeehouse culture meets urban farming

In Vienna, taking a leisurely stroll through the city centre is simply part of the lifestyle. Enjoy a stroll between magnificent palaces and buildings in Art Nouveau style, make a stop at the Natural History Museum or the Hofburg, and soak up the relaxed big-city flair in the city park. That’s Vienna.

The Austrian capital marries the traditional with the modern. In Vienna, the coffee house and pastry culture is part of the long-established craft: it sets the perfect scene for observing passers-by over a coffee speciality such as the Melange or the Maria Theresia (a coffee with whipped cream and orange liqueur) and enjoying a handmade apple strudel.

But Vienna also has a pronounced love of wine: The best way to celebrate the view over the city is with a fruity glass of Wiener Gemischter Satz DAC at one of the numerous wine taverns on the hills of Kahlenberg or Nussberg. Would you like to learn more about Viennese wine? Ask the local winemakers. A cultivated chat about varieties, soil and history is part of good manners here.

Food start-ups, innovative chefs and exciting pop-up restaurants cast Vienna in a new light every time you visit.

On the outskirts of Vienna, in the 22nd district, four young farmers produce fresh vegetables and fish. Do tomatoes from the big city taste good? You bet! If you think a trip to the 22nd district seems too long, Blün's vegetables can also be sampled at the trendy Karmelitermarkt or at the Labstelle restaurant in the first district.

The team at the Labstelle is very proud of its suppliers and they are more than happy to introduce them: the chicken is from Lugitsch, the fish from Moser, the vegetables from Blün. This is then transformed into multi-course farm-to-table menus - with short transport routes. Be sure to make a reservation.

Next stop: Lower Austria

Old varieties, old crafts

The culinary relaxation experience includes a trip to the rolling hills of Lower Austria. Here, the extensive wine culture with a view of the Danube is complemented by blossoming poppy fields and apricot trees. Not to mention people who are dedicated to the specialities of Lower Austria.

Make sure you try the Wachau apricots. These succulent, fruity old varieties are now associated with the Danube region like hardly anything else. Except perhaps the wine, which thrives excellently in the Wachau due to the unique climate.

Those who love fruit can refresh themselves with a cider typical of the region - a drink made from fermented apple or pear juice. Josef and Doris Farthofer share their knowledge and enjoyment in Öhling. The Mostelleria offers visitors a glimpse behind the scenes of cider production.

There is one more good reason for food enthusiasts to make a stop in the Wachau: Philipp Essl serves classic tavern cuisine at lunchtime and exquisite dishes in the evening at the Landgasthaus Winzerstüberl. Grammelknödel (potato dumplings filled with greaves), Beuschel (lights) and the Essl-Backhenderl (Essl deep fried chicken) then make way for the creative menu of the kitchen team. Asparagus and poppy seed miso, oats and Maiwipferl (spruce tip syrup) are transformed into recipes that take guests on a brief culinary holiday.

Located approximately 50 kilometres to the north-east, Georg Gilli's oil mill is an absolute highlight for foodies. He has made it his mission to bottle the taste of Weinviertel and Waldviertel. He exclusively uses seeds from the immediate vicinity and presses small quantities of organic oils from camelina, hemp and linseed.

Today, the oil producer offers guided tours and tastings in the Gilli family's old flour mill, which is no longer in use. Anyone looking for inspiration on how best to use the organic oils can get tips directly from Georg Gilli. The oil miller particularly enjoys the intense green pea or asparagus flavour of camelina oil, which is ideal for enhancing the flavour of dishes after cooking.

Next stop: Burgenland

Land of sunshine

Burgenland's hot summers and approximately 300 days of sunshine a year give it its beautiful nickname - and it's not just the numerous vineyards and orchards that benefit from this.

Lake Neusiedl is considered a dream destination for sun-seekers, cycling enthusiasts and water lovers - a natural paradise complete with a national park. 340 species of birds alone find their species-protected habitat there. The region has also been a UNESCO World Cultural and Natural Heritage Site since 2001.

Burgenland's specialities include National Park ham from Steppen cattle, organic tofu from the Seewinkel region, and Mangalitsa pork bacon. Organic farmer Josef Göltl is known for the latter. He farms heritage breeds of pigs and gives them plenty of exercise and affectionate petting. His Crema di Lardo is a must-have in every saddlebag.

Regional wines complement the specialities. The grapes of the Zweigelt thrive around the DAC region of Lake Neusiedl. In the Leithaberg region - located to the west of Lake Neusiedl and one of Josef Göltl's favourite places - grapes are ripening for red and white DAC wines. Zweigelt and Blaufränkisch vines line the eastern slopes of the Rosalia Mountains in the newest wine region. And Eisenberg in southern Burgenland is considered the most pristine wine country, with its white wines and Uhudler.

You can find even more inspiration for your culinary holidays at