The story
Lukas Humer and Rafael Reisser opened Weinhaus in the center of Kirchberg am Wagram to showcase seasonal Austrian cuisine alongside regional vineyards. Since establishing their kitchen in 2023, they have structured the offerings around a monthly rotating menu that shifts with local harvests. The duo prepares three to six course dinners that can be entirely vegetarian, relying on producers who supply the district directly. This approach aligns with their recent recognition by Gault&Millau, which praised how the kitchen honors its namesake through carefully sourced regional qualities.
Set meals begin with bread baked by Weichselbaum, a seasonal spread, and venison salami that introduce the table to the evening. Main courses feature items like roasted calf crown served with oven potatoes and mushroom cream, or grilled mountain trout paired with cauliflower and pineapple. The tasting menu often concludes with house-made tonka bean ice or a dark chocolate tart that balances sweetness against bitter cocoa notes. These combinations reflect the straightforward yet precise style found across the current Austrian cuisine offerings.
The venue operates primarily as a drinking destination where guests can explore an extensive list curated from local growers. Every bottle on the shelf was chosen directly by the owners to complement the shifting food selections. Patrons typically order flights of Grüner Veltliner or Roter Veltliner while sampling smaller plates like marinated bulgur salad or veal roulade with zucchini. The relaxed interior encourages lingering over multiple pours, making the space a reliable stop for visitors exploring the broader landscape of Austrian cuisine and viticulture.
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The wine house lives up to its name, offering a selection of predominantly regional quality wines. An international selection rounds out the offerings, providing excellent pairings for the dishes in both menus. The meal begins with reindeer salami, bacon, vegetable hot, bread, and Liptauer spread. The asparagus cream soup is somewhat unusually sweet, but the pasta with soybeans, chervil, and white asparagus is very good. The veal crown with oven-baked potatoes and mushroom cream is excellent, thanks to its well-balanced flavors, while we are less impressed by the (very small) May bock loin with cauliflower and rhubarb. However, the chocolate desserts and the homemade tonka bean ice cream provide a delightful conclusion. Address: Marktplatz 33, 3470 Kirchberg am Wagram, Austria Contact: 0676 415 70 45 | office@weinhaus-kirchberg.at | https://www.weinhaus-kirchberg.at/
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