Restaurants
Hofmeisterei Hirtzberger The Taste of Wachau
Photos © Hofmeisterei Hirtzberger
Map
Opening Times
SUMMER OPENING HOURS
Thursday & Friday 6.00 p.m. - 9.00 p.m.
Saturday 11.30 - 2.00 p.m. / 6.00 - 9.00 p.m.
Monday 11.30 - 2.00 p.m. / 6.00 - 9.00 p.m.
Sunday 11.30 - 9.00 p.m. continuous warm kitchen
Tuesday & Wednesday day off
The restaurant closes at midnight
Address
HOFMEISTEREI Hirtzberger
Hauptstraße 74
3610 Wösendorf in der Wachau
.How to get there
Contact
I seize every opportunity I can for weekend getaways to Wachau. Vineyards cover the slopes on both banks of the Danube, with sandy beaches and beautiful trails for walking and cycling in between.
The enchanting area offers something special for every season. Apricot trees bloom in spring, summer brings invitations to afternoon tea and wine in lush green gardens, the colourful autumn foliage is captivating, and winter is incredibly serene.
The cherry on top of each of my visits is the Hofmeisterei Hirtzberger - my ultimate Wachau highlight!
Hartmuth Rameder and Erwin Windhaber braved the leap to self-employment in 2014 and leased Franz Hirtzberger’s historical building, where everything I love about Wachau comes together.
Nearly 800 incredible wines from around the world, not just Weingut Hirtzberger. Excellent service from Hartmuth Rameder’s team. And, naturally, exquisite dishes straight out of Erwin Windhaber’s kitchen that have me in rhapsodies.
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We’re sitting in the historical building’s cosy garden. Everything is decorated benignly, the servers dressed smartly. They’re well-trained as well- not just in pampering, but in culinary skill. Every recommendation is on point.
As always, we start with fresh bread on hot stone, the last bite as warm as the first, served with Tyrol winter butter, homemade Liptau cheese, pâté, and hearty wild boar bacon.
It’s chanterelle season, so the appetiser is a chanterelle ragout with the best napkin dumplings we’ve ever had. The cold cucumber soup with ground river crab is a wonderful refreshment and the chicken soup has a lovely kick.
The catfish is served with vegetables from Erwin’s cousin’s garden and crispy crescent apples. I don’t know Erwin’s cousin personally, but her vegetables are divine. I’m in love with the dish, and my companion is equally taken by the roast venison with an apricot crust.
We can’t decide on a wine, so we leave it up to the house. A handpicked pairing comes with each course, every drop punctuating the respective dish’s intensive aromas.
To end the evening we enjoy huckleberries au gratin with frozen yogurt - and bring some of the house’s absolutely delectable egg liqueur with Ron Zacapa rum home with us. We’ll definitely be back again soon for everything else.
