Vier Jahreszeiten im Park

The story

Vier Jahreszeiten im Park Mauerbach: Award-Winning Austrian Cuisine in the Wienerwald

The Kitchen and Its Traditions

Chef Stefan Vater directs the kitchen at Vier Jahreszeiten im Park in Mauerbach, focusing on the fundamentals of traditional Austrian cuisine rooted in the surrounding Wienerwald region. The approach relies on regional ingredients from local bio-producers, ensuring every component carries a distinct origin story. Gault&Millau awards the establishment 11 points for dishes such as a hearty Rindssuppe, a well-executed Fleischstrudel, and the traditional Grammelknödel. The dining format often features a Tavolata menu, offering guests a choice of three compositions within each of four courses to sample the breadth of the season's produce.

A Quiet Retreat in the Wienerwald

The restaurant occupies a spot within an adults-only resort located in the grounds of the Schlosspark, providing a serene escape from Vienna. Large windows allow natural light to fill the space while offering views of the park and the bordering Wienerwald forest. The design emphasizes elegance and privacy, supporting the hotel's emphasis on untroubled rest. Diners finishing a meal may proceed to the adjacent bar overlooking the pool, extending the calm atmosphere of the estate.

Austrian Wines and Indulgent Desserts

The Vinothek presents a collection of more than 180 handpicked wines sourced entirely from Austrian regions, covering both established classics and emerging labels. This focus on domestic viticulture reinforces the kitchen's commitment to local ingredients and regional identity. The beverage program pairs seamlessly with the seasonal menus, whether guests choose the à la carte options or the inclusive Dreiviertel-Pension package. As a finale, the kitchen prepares the Schlossschnitte, a rich dessert celebrated for its decadent profile and satisfying richness.