Heuriger

The term “Weinheuriger” refers to traditional wine taverns where
winegrowers serve their own wine directly to the public.

This form of wine serving dates back to an imperial privilege: in 1784, Emperor Joseph II allowed winegrowers to serve their own wine without a special license and to offer simple meals to accompany it.

This laid the foundation for the wine tavern culture that is still alive today.


The term “Heuriger” itself has a double meaning.

On the one hand, it refers to the restaurant where the wine is served,
and on the other hand, it refers to the young wine from the last harvest.
This wine may be called “Heuriger” until November 11 of the following year

– a term that stands for freshness, immediacy, and the character of the respective vintage.

To this day, wine taverns are an integral part of Austrian culinary culture.
They combine living tradition with a contemporary attitude to life: in a cozy atmosphere, often in historic cellars or gardens, regional wines, classic delicacies, and the feeling of sitting together are cultivated – then as now, a place of encounter, enjoyment, and timelessness.