Langwies

The story

Langwies Bad Vigaun: Farm-Sourced Austrian Cooking and Gault&Millau Recognition

Roots and the Kitchen

Langwies in Bad Vigaun anchors itself in centuries of history while serving refined Austrian cooking through the lens of its own Oberlangwiesgut farm. The current generation, led by Josef and Daniela Brunnauer, transformed the estate into a Genussherberge that balances tradition with modern comfort. Chef Rupert Herzog guides the kitchen, drawing directly from the property's agricultural roots. The team manages the surrounding fields and raises livestock, ensuring ingredients travel minimal distances before reaching the table.

Standards and Signature Plates

The restaurant holds a 13-point rating from Gault&Millau for 2026, a recognition that underscores the quality of this regional culinary style. Diners frequently return for the classic beef goulash, prepared with premium meat from the estate and served alongside a fried egg and Gurkerl. The kitchen also preserves local dessert traditions, offering rich chocolate mousse and the airy three-peaked Salzburg Nockerl. These plates reflect a commitment to substance over spectacle, rewarding guests who value authenticity and seasonal integrity.

History and Hospitality

The building traces its origins to a hunting lodge documented in 1357, evolving through generations of the Putz and Brunnauer families since 1863. Current stewardship maintains a warm, familial vibe within the converted inn, accommodating both quiet meals and lively celebrations in the heart of the Tennengau region. Operations prioritize ecological balance, utilizing renewable energy sources and sourcing produce directly from the managed farmland. Open daily for lunch and dinner, the space functions as a gathering point where Austrian flavors meet responsible hospitality.