A new star in the gastro-sky: The Wirtshaus Guide 2026 is here!
On November 4, 2025, the highly anticipated Wirtshaus Guide Austria 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 tavern is alive and thriving!
Contrary to many fears of a “tavern extinction,” the new Wirtshaus Guide shows that Austrian tavern culture is more vibrant than ever. Editors Renate Wagner-Wittula and Klaus Egle emphasize: “The tavern is in a dynamic process of development that has many positive aspects.” This process is driven by young innkeepers who score points with innovative concepts and a strong focus on sustainability.
Sustainability as a model for success
Since 2019, the Wirtshaus Guide has followed the concept of sustainable hospitality. The idea behind it is simple: regional origin, resource-conserving production and high product quality are decisive criteria for choosing an establishment. More and more guests value these aspects, which opens up new opportunities for innkeepers.
An example of this trend is “Pichlmaiers zum Herkner” in Neuwaldegg, which was awarded Wirtshaus Guide Inn 2026. 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 achieve a balance between traditional Viennese cuisine and a modern, sustainable concept.
Staff shortages as an opportunity
The often-lamented staff shortage in the gastronomy sector also has positive aspects. According to the editors of the Wirtshaus Guide, reduced opening hours lead to more quality of life and predictability for employees. Fair treatment on an equal footing is now 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 guests are willing to pay good money for excellent, sustainable products and fairly paid staff.
Austria's wine heroes
The Wirtshaus Guide 2026 not only recognizes the best taverns, but also highlights the top achievements of domestic winemakers. 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 meanwhile become flagships of Austrian viticulture.
Also Franz Klammer, known as “Wine Person 2026,” shows that celebrity and wine enjoyment can go hand in hand. The former Olympic champion does not describe himself as a wine expert but as a wine enthusiast who knows what he likes.
The best wine inns
- 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.
Up-and-comers of the year
Particularly innovative and successful innkeepers who have recently opened or surprised with a significant qualitative improvement were also honored. “Heu und Gabel” in Vienna and the “Kirchenwirt” in Rust are just two examples of establishments that convince with their unique concepts.
The Wirtshaus Guide 2026 is not just 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 look into the future
The future of Austrian tavern culture looks rosy. With a focus on sustainability and quality, the course for success has been set. The challenges posed by staff shortages could turn out to be a blessing, as they 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. That is an opportunity we must seize,” says a prominent gastronomy expert.
The Wirtshaus Guide 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.
