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schenkhaus 2023


14.4. - 16.4. und dann 28.4. - 01.5.

und dann auch noch 7.6. - 11.6

immer ab 16 uhr, nur sonn- und feiertags 12-17 uhr

nun, im weinbau gilt das nicht, denn dort bist “allein ein depp!” und diese großfamilie ist wohl mehr als die summe ihrer teile. deshalb kann auch nicht ein einzelner namentlich am etikett aufscheinen.

„Ki pije vince iz naše gorice, glava ga nikada ne boli…“ veli jedna narodna pjesma. A to valja za nas: natura načinja vino, ništa umjetnoga i samo malo sumpora… „Od našeg vinca su vesela srca, a lipa lica, rumena. Zato, zato bratac moj sa našim vincem me napoj…“ - Willi

man findet uns zwischen eisenstadt und ungarn. dort platziert sich unser familienbetrieb, der aus weingut und schenkhaus besteht.

was ist ein schenkhaus? man kennt es auch unter dem namen “heuriger” oder “buschenschank”. oder ganz vereinfacht: ein traditionelles und regionales restaurant. aber “schenkhaus” gefällt uns am besten.

es heißt, dass viele köche den brei verderben..


We have always wanted to do what we have been doing for more than ten years now but it needed a flood to push us just that little bit further and actually get started. When the building that is our beloved Schenkhaus today was severely damaged in 2007, we decided that the time had come and started rebuilding, remodeling, painting, decorating and upcycling and we haven’t stopped since then.

As a family we constantly strive to create an atmosphere in which everybody can destress while enjoying homemade food and a glass of handcrafted organic wine.

What started out as Willi’s hobby has matured to become an undeniable passion – spending every free minute in the cellar or outside in the vineyards and after having conducted numerous experiments he perfected the process to create a product in line with our taste and environmental values. In the meanwhile, the kitchen has not only become Barbara’s realm in which she brings to life her carefully drafted food ideas but also the heart of social gathering for family and friends. Our goal has hence been to share what we have built and what we have learned and we therefore hope you take as much pleasure in our ambient, food, and drink as we do.

- Justina

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