The story
Altes Backhaus in Wiener Neustadt delivers refined Austrian cooking within preserved medieval stonework. Chef Bernhard Gruber approaches the kitchen with a focus on first-class basic ingredients and biological sourcing. He trained at the Alpenhotel Knappenhof and served as sous chef under Helmut Österreicher before opening this venue in September 2011. His culinary philosophy prioritizes subtle flavor balance and technical precision over theatrical presentation.
The menu features textural contrasts like crispy octopus alongside delicate salmon trout prepared with edible algae. A golden breaded pork cutlet arrives with robust rouille, while boiled Austrian wool pig cheek rests beside roasted peppers and smooth potato purée. Sommelier Franz Schmutzer anchors these selections with a rotating selection of regional wines that complement modern Austrian cuisine. Biweekly tasting events allow visiting producers to introduce new vintages directly to guests.
The dining space occupies a structure originally built in the fourteenth century and first documented in 1450. It functioned continuously as a commercial bakery until nineteen seventy-one and survived World War II bombardments that flattened most surrounding buildings. Petra Gruber manages front-of-house operations and pastry production, maintaining a relaxed family environment within the historic vaults. The Gault&Millau guide awarded fourteen points for this consistent execution and attentive service.
Recognition
Ambience
Details
History
In the heart of Wiener Neustadt, the Alte Backhaus welcomes its guests within charming, historic walls with a timeless atmosphere. An aromatic fish soup opens the evening and brings maritime freshness to the table. The breaded cutlet presents itself golden-brown and juicy, accompanied by a robust rouille that evokes memories of France. Particularly noteworthy is also the boiled cutlet from the Austrian wool pig, served with roasted peppers and creamy potato purée. The meal concludes with an excellent fruit sorbet or a superb caramel crème brûlée. The service is friendly and attentive, and with excellent knowledge of wine pairings, contributes significantly to a memorable dining experience. Address: Bahngasse 1, 2700 Wiener Neustadt, Austria Contact: 02622 81 08 9 restaurant@altes-backhaus.at https://www.altes-backhaus.at/ Opening Hours: Tue–Fri 11:30–13:30 and 17:30–21:00, Sat 17:30–21:00 Flexible, versatile team: Bernhard Gruber Chef, Petra Gruber Sous Chef
Location
Facebook