The story
Wirtshaus Wolfgang Maitz in Gamlitz delivers authentic Styrian cuisine rooted in three generations of viticulture, offering rustic dishes with Mediterranean nuances.
Josef and Maria Maitz acquired the Rebenburg estate with five hectares of vines in 1957, establishing a bushenschank that expanded alongside the winemaking operation. Wolfgang Maitz assumed responsibility in 1975, adding a guest house and investing in the cellar while prioritizing direct sales. The current team upholds this generational commitment, with Wolfgang Maitz junior working alongside partner Carina Kaiser to manage the property. Kitchen chief Patrick Stessl directs daily operations, drawing ingredients from the on-site garden and regional producers to shape the menu.
The kitchen balances grounded regional recipes with Mediterranean accents, highlighted by tagliatelle with sugo from Ratscher lamb. Steirisches backhendl and baked fish dumplings provide familiar comfort, while seasonal preparations like carpaccio paired with Maibock showcase creative flair. House-made black walnuts follow an old family recipe, appearing as a garnish in dishes built from harvest-fresh produce. This approach earned a rating of 15 points from Gault&Millau, recognizing the seamless blend of family heritage and culinary precision.
Guests dine with expansive sightlines across the surrounding vineyards, a backdrop that defines the atmosphere at this combined winery and inn. The venue hosts events such as wine dinners in the schlosskeller, extending the experience beyond the main service hours. The wine list centers on bottles from Winzer Wolfgang Maitz, complemented by choices from colleagues and friends across the region. A panna cotta rounds out the meal, offering a simple conclusion to a dining experience anchored in local terroir.
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In this South Styrian establishment, the entire family is passionately devoted to culinary enjoyment. Against the backdrop of an expansive panorama overlooking the vineyards, guests enjoy glass after glass from winemaker Wolfgang Maitz, whose wine list also features selections from "winemaking colleagues and friends" from beyond the region. The kitchen's ingredients are sourced locally or grown in their own garden. Specialties such as black walnuts are made in-house using traditional family recipes. Seasonally, they use them to enhance dishes such as May buck carpaccio. The cuisine is authentically rustic with occasional Mediterranean touches. Tagliatelle with Ratsch lamb ragù, baked fish dumplings, Styrian roast chicken, and panna cotta—all expertly prepared and well worth a visit. Guests wishing to stay longer can book rooms at the on-site wine hotel. Address: Ratsch 45, 8461 Ehrenhausen an der Weinstraße, Austria Contact: +43 3453 21 53, wirtshaus@maitz.co.at, https://www.maitz.co.at/ Opening Hours: Tuesday–Saturday, 1:00 PM–9:00 PM Operating Season: Late November 2025 to March 2026 Team: Patrick Stessl (Chef), Jernej Cernic (Sous-Chef)
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