The story
Heurigenhof Bründlmayer in Langenlois presents a refined French-Austrian cuisine rooted in seasonal clarity. Chef Matthias Schütz returned to his hometown after training in the Provence, carrying that coastal discipline into the Kamptal valley. He handles selected ingredients with deliberate lightness, allowing the structural integrity of fine French cooking to guide each plate. This measured execution secured a 15.5 rating from Gault & Millau for its consistency.
Early summer flavors appear in a chilled cucumber soup accompanied by grilled watermelon, soft goat cheese, and crushed pistachios. Patrons typically start with a glass of Bründlmayer Brut Nature to cut through the creamy textures. The pasta station offers house-made gnocchi dressed in a bright parsley sauce, finished with preserved lemon and toasted hazelnuts. A heavier course features fregola sarda swimming in a concentrated seafood bisque alongside red wild prawns.
The historic Heurigenhof building frames meals with uncluttered tables and natural materials that encourage unhurried conversation. Staff members prioritize steady pacing and clear communication, which aligns perfectly with the multi-course tasting itineraries. The sommelier team manages both estate labels and independent French imports to match the shifting daily offerings. Guests navigating the tasting sequences experience a straightforward French-inspired dining progression anchored by the curated wine book.
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It's a great match! Kitchen chef Matthias Schütz worked in the Provence before his return to Langenlois, and his Francophile cuisine perfectly complements the Bründlmayer wines. Or vice versa, depending on how you look at it. Options include the house wine pairing as well as sommelier recommendations featuring many French labels. A strong start is a glass of Bründlmayer Brut Nature paired with a cold cucumber soup with flamed watermelon, goat cheese, and pistachios. That's what summer tastes like! Grandiose: the gnocchi with parsley sauce, preserved lemon, and roasted hazelnuts. The only pasta dish that tops it is the Fregola Sarda, accompanied by an incredibly rich bisque and wild-caught red shrimp. Address: Walterstraße 14, 3550 Langenlois, Austria. Contact: 02734 28 83, office@heurigenhof.at, https://www.heurigenhof.at/. Opening hours: Wed–Fri 18–21, Sat and Sun 12–14 and 18–21. January and February 2026. Team: Matthias Schütz, Chef.
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