A new star on the gastronomy scene: Wirtshausführer 2026 is here!
On November 4, 2025, the long-awaited Wirtshausführer Österreich 2026 was published in Vienna. This guide is a must for anyone who wants to experience the best of Austria's culinary scene. But what makes this guide so special? We have the answers!
The traditional inn is alive and thriving!
Contrary to many fears of an 'inn extinction', the new Wirtshausführer shows that Austrian Wirtshaus culture is more vibrant than ever. Editors Renate Wagner-Wittula and Klaus Egle stress: 'The Wirtshaus is in a dynamic development process that has many positive aspects.' This process is being driven by young innkeepers who impress with innovative concepts and a strong focus on sustainability.
Sustainability as a model for success
Since 2019, the Wirtshausführer has followed the concept of sustainable hospitality. The idea behind it is simple: regional sourcing, resource-efficient production, and high product quality are key criteria when choosing an establishment. More and more guests value these aspects, which opens up new opportunities for innkeepers.
One example of this trend is the „Pichlmaiers zum Herkner“ in Neuwaldegg, which was named Wirt 2026 by the Wirtshausführer. This inn has existed since 1890, and under the leadership of Christiane and Martin Pichlmaier it experienced a renaissance. With the support of head chef Roman Artner, they succeed in balancing traditional Viennese cuisine with a modern, sustainable concept.
Staff shortages as an opportunity
The often-complained-about staff shortage in the hospitality industry also has positive aspects. According to the editors of the Wirtshausführer, reduced opening hours lead to a better quality of life and more predictability for employees. Fair, respectful treatment on an equal footing has now become standard.
„Only with a motivated team of satisfied people is it possible to deliver top performance in this demanding job and thus make the guests happy,“ say Wagner-Wittula and Egle. And the guests are willing to pay good money for excellent, sustainable products and fairly paid staff.
Austria's Wine Heroes
The Wirtshausführer 2026 not only recognizes the best inns, but also highlights the top achievements of domestic winemakers. The Winemaker of the Year is Tom Dockner from Theyern, who has put the Traisental on the map for international wine lovers. His Grüner Veltliners have since become flagships of Austrian winemaking.
Also Franz Klammer, known as „Weinmensch 2026“, shows that celebrity and the enjoyment of wine can go hand in hand. The former Olympic champion does not describe himself as a wine connoisseur, but as a wine lover who knows what he likes.
The Best Wine Innkeepers
- Vienna: Meixners Gastwirtschaft, 1100 Vienna
- Burgenland: Ratschens Restaurant & Wohnothek, Deutsch-Schützen
- Carinthia: La Torre, St. Veit an der Glan
- Lower Austria: Markthof, Siegersdorf
- Upper Austria: Forsthof, Sierning
- Salzburg: Wirt am Gries, St. Gilgen am Wolfgangsee
- Styria: Wirtshaus Lilli, Fehring
- Tyrol: Alpin Kulinarik & Genießerhotel, Achenkirch
- Vorarlberg: Wirtshaus Hoheneck, Mittelberg
These establishments combine tavern and wine culture in a special way and are a must for every wine lover.
Rising Star of the Year
Particularly innovative and successful restaurateurs who have newly opened or surprised with a significant qualitative improvement were also honored. The „Heu und Gabel“ in Vienna and the „Kirchenwirt" in Rust are just two examples of venues that impress with their unique concepts.
The Wirtshausführer 2026 is not only a collection of recommendations but a reflection of a changing gastronomy scene. With 500 recommended establishments in Austria and on the Adriatic, 100 sustainable winemakers and 50 new venues, it offers a wealth of discovery opportunities.
A glimpse into the future
The future of Austrian tavern culture looks rosy. With a focus on sustainability and quality, the stage is set for success. The challenges posed by staff shortages could turn out to be a blessing, as they may lead to a better work-life balance for employees.
Experts agree that the trend toward sustainable enjoyment will continue to grow. "Guests are willing to pay for quality. This is an opportunity we must seize," said a prominent gastronomy expert.
The Wirtshausführer 2026 is more than just a book – it is a guide to enjoyment and quality of life. Available in bookstores for 29 Euro, it is an indispensable tool for anyone who wants to experience the best of Austria's culinary heritage.
