The story
Ziegelwerk Gasthaus occupies a building in Wimpassing an der Leitha where Werner Tschiedel and Julia Weber transformed their great-grandfather's former brickworks into a culinary destination. The couple met while working in New York City catering before returning to Austria to realize this project alongside Werner's brother Roland. Opening in spring 2019 allowed them to preserve the exposed brick and stone masonry that document the site's history dating back to 1900. Werner brings experience from managing Coté Sud and holding a prior culinary hat, which informs the disciplined yet creative approach in the kitchen today.
The modern inn kitchen rotates its menu based on what local producers supply, sourcing vegetables from Leithaland Gemüse and beef from Georg Prantl King Beef BIO Rind. Julia Weber draws on her Vorarlberg heritage for dishes like the Vorarlberger Käsknöpfle topped with roasted onions, while the kitchen also serves crispy baked pork belly resting on sauerkraut cabbage. Standouts include Grammelknöderl accompanied by lukewarm sauerkraut salad and a red beet soup served either vegan or enriched with blood sausage praline. Every dish emphasizes regionality without sacrificing the playful creativity recognized by Gault&Millau.
A restored lime kiln anchors the room, serving as a visual reminder of Johann Wimmer's operations. The interior balances historic weight with a welcoming warmth, featuring wooden elements alongside the enduring stone structures. This setting supports a relaxed atmosphere where the focus remains firmly on creative preparations and attentive service from the team led by Maitre d'hôtel Andreas Jiranek. Guests dine within a space defined by reduced Scandinavian barn aesthetics and raw materials that honor the location's architecture.
Julia Weber's background shines through in the house patisserie, offering a selection of daily Mehlspeisen and inventive desserts like the Ziegelwerk Eis-Kirsche with chocolate parfait and cherry sorbet. Visitors can choose between a berry pavlova with tonka bean cream or a vegan summer fruit crumble paired with oat milk ice cream. The beverage list complements the menu with homemade juices, limonades, and a range of Austrian wines. Diners often linger for the lemon tart displayed in the case, rounding out the meal with one of the kitchen's versatile sweet offerings.
Recognition
Ambience
Details
History
In Wimpassing, a culinary beacon stands tall: the stone tower of the brickworks. It guides gastronomy enthusiasts to the realm of Julia, Werner, and his brother Roland. Where bricks were once produced, wonderfully creative pub-style cuisine is now served in an atmosphere of exposed masonry and a minimalist Scandinavian barn aesthetic. The beetroot soup with horseradish foam is offered vegan or, upon request, with a blood sausage praline. The crispy-baked pork belly rests comfortably on sauerkraut. A true comfort dish is the lard dumplings on lukewarm cabbage salad, a nod to Julia’s homeland: Vorarlberg cheese squares. The difficult choice at the end: a sophisticated dessert (also available vegan) or a heavenly lemon tart from the pastry display? Local sourcing rules! Address: Ziegelofengasse 28, 2485 Wimpassing an der Leitha, Austria Contact: 02623 73796 | info@ziegelwerk-gasthaus.at | https://www.ziegelwerk-gasthaus.at/ Opening Hours: Mon, Thu, Fri 16:00–21:00, Sat 11:30–21:00, Sun 11:30–15:00 Team: Werner Tschiedel – Chef, Andreas Jiranek – Maître d', Julia Weber – Pastry Chef
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