The story
Die Weinbank in Ehrenhausen serves refined Steirian cooking along the historic Wine Road. Gerhard Fuchs leads the kitchen with a focus on classical technique and unadorned flavor. His approach strips away visual gimmicks, letting ingredient quality drive every plate. He relies on solid fundamentals rather than fleeting trends, building dishes that age gracefully. Souschef Christian Zach supports this grounded method while managing service and the cellar. The menu shifts regularly, rewarding return visitors with new compositions each time.
Guests consistently request the Dotterraviolo, a pasta shape filled with cheese that has become the restaurant’s unmistakable hallmark. The autumn lineup often features a crusty lamb shoulder paired with bright citrus notes to cut through the richness of this Steirian cuisine. Poultry appears as whole Kapaun, served separately as breast and drumstick to highlight different textures. Offal turns up when it suits the dish perfectly, treated with respect rather than novelty. The kitchen treats every component with deliberate care, ensuring nothing distracts from the core flavors.
Zach directs the beverage program with a particular emphasis on deep regional pairings. The selections complement this regional cuisine by drawing heavily from South Styrian producers. Exclusive releases like the #11 White Burgundy sit alongside rare finds that rarely appear elsewhere. Every bottle carries tasting notes crafted specifically for the day’s menu. Long communal tables bring separate parties together, turning individual visits into collective experiences. Guests leave feeling thoroughly satisfied rather than rushed, carrying the memory of honest food and careful service home with them.
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At the Weinbank, as a guest, you basically only need to make two decisions: The first is already made once you’ve taken a seat at Gerhard Fuchs and Christian Zach’s table. The second is simply whether you want to eat a lot or a little. Though that’s obviously phrased hyperbolically. “A lot” doesn’t mean “too much,” and “a little” certainly isn’t “too little.” They have that perfectly under control. The menu itself, whether large or small, is an experience – and always a surprise. However, you should insist on the Dotterraviolo, the signature dish of the Weinbank. Aside from that: a crispy-crusted lamb shoulder with refreshing citrus fruit, then dishes you’d search for a long time elsewhere. Capon, for example, breast and leg. An unparalleled highlight. Fuchs knows how to surprise. With offal, where it belongs. With solid, classic craftsmanship. No culinary gimmicks, taste is always at the forefront. This clearly applies to the wines as well, which Zampano Zach recommends alongside the dishes. You should definitely follow his recommendations. First, the Weinbank has wines in its cellar that are hardly available anywhere else; second, Zach has a wonderful instinct for pairings. Address Hauptstraße 44, 8461 Ehrenhausen an der Weinstraße, Austria Contact 03453 22 29 1 prostmahlzeit@dieweinbank.at https://www.dieweinbank.at/ Opening hours Wed, Thu 7–8 PM, Fri–Sun 12–1 PM and 7–8 PM Variable team: Gerhard Fuchs Head Chef, Stephan Mandl Sous Chef
A brilliant duo is at work here. Gerhard Fuchs approaches both traditional tavern cooking and fine dining with equal passion, complemented by the recommendations of wine expert Christian Zach, allowing guests to simply surrender to the enjoyment. Whatever ends up on the table is almost exclusively prepared from regional, natural ingredients, making it just as delightful without a menu when the “Wirtshausrallye” serves five or more surprise courses. You are equally well-served by the tavern menu and the vegetarian menu. The ricotta ravioli with truffle is a must. The “devil rolls” made from trout with beet ponzu and the smoked kohlrabi with buckwheat and mustard caviar are equally irresistible. Outstanding is the beef tenderloin with morels. To finish, fluffy quark dumplings with rhubarb. Definitely make a reservation! Address: Hauptstraße 44, 8461 Ehrenhausen an der Weinstraße, Austria. Contact: 03453 22 29 1, prostmahlzeit@dieweinbank.at, https://www.dieweinbank.at/. Opening Hours: Wed, Thu 18:00–21:00; Fri, Sat 12:00–13:30 and 18:00–21:00; Sun 12:00–21:00. Team (variable): Gerhard Fuchs (Chef), Stephan Mandl (Sous Chef), Petra Zach (Maître d').
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