Restaurant 
& Pub

Our cuisine is known for its quality, regional and seasonal dishes. Our home dried "Dry aged Beef" awaits you. Daily specials often include offal dishes and are mostly gone in a flash...

 

You are guaranteed to find your favourite spot! The elegant Landhausstüberl, or the wood panelled, cosy Gastzimmer, the bright and airy  Wintergarten or the new Terrace in the inner courtyard, the choice is yours.

 

Pride and joy of Senior Fritz Hönig is his wine cellar. Member of the Pannonian Wine brotherhood, he keeps some real treasures and is always proud to present them to - and taste them with - his guests.

 

BREAKFAST BUFFET

Our breakfast buffet - Your time out.

Enjoy the large variety – a tasty and stress free start into a new day with homemade jams and cakes, musli and cereals, ham, fruit salad, cheese selection, fruit juices, bread and rolls,......

Wed-Sat 7:30 to 10:30, Sun 7:30 to 10:00

A CULINARY ROADMAP

Valentine´s day
Valentins Candle Light Dinner

ash wednesday
Fish buffet

March - april
Lamb & wild garlic

JUNe – AUGUST
BBQ evenings

OcTOBRe – NOVEMBER
Goose & game meat

SILVESTER
Gala menu

EXAMPLES from our menu

SPRING AND SUMMER

Cream of Kohlrabisoup with smoked salmon

warm Kalbskopf  (calfs head meat in aspic) with Vinaigrette

Illmitzer asparagus with ham

Terrine of chanterelles

Mandl´s organic goats cheese

Smoked regional sheep cheese with smoked salmon

Consommée of wild mushrooms

Filet of char with Kohlrabi and Gnocchi

Filet of pike with tomato and cabbage stew

Pork medallions with semolinapudding and wild mushroomgoulash

Cold melon soup with homemade sorbet

Curd cheese and yoghurt terrine with elderflower parfait

Strawberry parfait with marinated strawberries

autumn and winter

Beef tartar with quails egg and Toast

Cream of Topinamboursoup

Air dried  ham of venison with stewed figs

Carrott-Gingersoup with prawn crackers

Braised Veal with potato purree and courgettes

Filet tips of beef in mushroom sauce with straw potatoes

Medaillons of venison with glaced sweet chestnuts, beetroots and brioche dumplings

Home dried Dry-aged Rib Eye Steak with Wedges and salad

Roast duck with red cabbage and dumplings

Advocaat parfait with stewed figs

Gingerbread cake with plum compott

Chocolate "Lavacake" with vanilla ice-cream

We are proud members of "niederösterreichische Wirtshauskultur" (pub and inn association)


Restaurant Post Hoenigwirt in 2860 Kirchschlag