HOPFELD – Restaurant DREIKÖNIGSHOF

The story

HOPFELD – Restaurant DREIKÖNIGSHOF Stockerau: Award-Winning Austrian Cuisine in the Weinviertel

A century of hospitality and modern execution

HOPFELD – Restaurant DREIKÖNIGSHOF in Stockerau serves regional Austrian cuisine, operated by the HOPFELD family for over a century in the fourth generation. Thomas Hopfeld oversees the restaurant operations and wine selection, while chef Martin Mocnik leads the kitchen. The establishment traces its roots back to 1712, evolving from a guesthouse called "Zu den 3 Königen" into the current hotel and dining venue. The culinary approach centers on regional sourcing and seasonal produce, reflecting the traditions of the Weinviertel region in Lower Austria. The kitchen holds a 12.5 score from Gault & Millau, marking the family business as a gastronomic institution in Stockerau.

Signature dishes from the kitchen

The menu highlights specific regional preparations that have earned praise. A risotto prepared with organic asparagus and herb oyster mushroom piccata stands out, alongside a burrata sourced from Apulia paired with datterini tomatoes and pepper rice. Proteins are carefully selected, offering a juicy breast from the Steirerhuhn chicken and a fillet of Duroc pig accompanied by truffle cream gnocchi. The Hopfeld-Menü provides a curated tasting option for those seeking a complete experience.

Elegant interiors and garden space

Dining occurs in well-appointed rooms that maintain a sense of formality without losing warmth. The setting extends to a nobly decorated garden area where visitors can sit near an antique large wine press. This historic artifact connects the current dining room to the property's deep agricultural roots. The overall environment balances the elegance expected by award-winning standards with the comfort of a family-run house.

Selection of Austrian wines

The beverage program emphasizes domestic producers, with a wine list focused predominantly on Austrian varieties. Thomas Hopfeld personally curates the cellar to complement the regional menu. Local partners supply complementary items like bread from nearby bakeries and butter from hay-milk farms, reinforcing the connection to the immediate area. This attention to detail ensures that drinks and food share a common geographic origin.