The story
Stockerwirt in Breitenfurt bei Wien anchors its menu in traditional Austrian cuisine. Katharina and Georg Stocker steer the family operation while chef Roman Hlousek translates local sourcing into precise plates. Guests receive clear origin notes for every protein, which grounds the service in transparency rather than guesswork. The kitchen balances familiar warmth with modern technique, adjusting preparations for allergies without compromising structure.
A lightly seared beef tenderloin slice arrives alongside Marchfelder solo asparagus, finished with olive oil and shaved parmesan. Vegetarians navigate the same thoughtful approach through a beetroot and shiitake tartare that replaces meat with earthy umami layers. Another option pairs grilled eggplant with tofu balls, rhubarb chutney, and a smooth peanut dip. These compositions rely on texture contrasts and measured acidity instead of heavy sauces.
Sommelier Bernhard Weidinger curates a list exceeding two thousand seven hundred bottles, supporting this regional cuisine with meticulous pairings. His Burgundy holdings feature producers like Mugnier and Leclapart, offering guests clear pathways for exploration. The dining rooms maintain an unpretentious rhythm, while the dedicated wine workshop provides a quieter space for larger gatherings. Natural light filters through windows facing the Wienerwald trees, keeping the environment grounded and relaxed.
Critics have noticed this consistent approach, awarding the venue a 14.5 rating from Gault&Millau for its dedicated hospitality. Falstaff granted 95 points and four forks, noting how the team handles everything from casual lunches to milestone celebrations. The Austrian innkeepers guide received the host of the year title for 2025, reflecting steady growth rather than sudden fame. Success here comes from showing up daily with the same careful attention to classic Austrian cooking.
Recognition
Ambience
Details
History
You can feel it: the hosts work here with passion. Katharina and Georg Stocker run the family business with great dedication – evident in the service, ambiance, and on the plate. The menu is diverse and offers something for everyone – including vegetarians: for instance, a beef tartare without beef – featuring red beet, shiitake mushrooms, and Öfferl bread. Or melanzani tofu balls with rhubarb chutney, peanut dip, and meadow herbs. Meat lovers know exactly what to expect thanks to clear origin labeling – such as a medium-rare veal cutlet from Master Butcher Schöny, served with Marchfeld solo asparagus, olive oil, and parmesan. Plus: an impressive wine list with over 2,700 selections. The Veltliner selection alone spans three pages. Worth a countryside trip! Address: Rohrberg 36, 2392 Sulz im Wienerwald, Austria Contact: 02238 82 59 0 | landgasthaus@stockerwirt.com | https://www.stockerwirt.com/ Opening hours: Wed–Sat 11:30–21:00, Sun 11:30–20:00 Variable Team: Roman Hlousek, Chef
Location
Facebook
Instagram