Fall season is keeping Langenlois and the Kamptal wine region, though it’s by no means “crowded”. Just crowded enough that we couldn’t do our usual program of spa day and dinner at the Loisium hotel. However, perhaps it was to be a good thing as it forced us out of the routine and made us investigate around for some new things to do that are both interesting for us, and are “visitor appropriate” as my parents were in town.
One of our discoveries was the Heuringer restaurant run by the Willi Brundlmeyer winery. It’s a bit more than just your average heuringer, veering more into restaurant style plated dishes and waiter service, rather than homey schnitzels, served up the size of charger plates. The main dishes are still classic favorites, but with more of a twist – but where the restaurant really shines is with their first courses and desserts (no strudel here, although they did have a traditional plum cake on the menu for those not into the fancy).
I had a pumpkin soup with iberico ham, and others had the tartare or tafelspitz broth – all recommended. Main courses range from local perch fished 20 minutes away, fried chicken, duck breat or pork options. Desserts were artistically presented with all sorts of fruit and puree accompaniments – definitely save room, which is not something typically expected at a heuringer.
The restaurant is just off the main square (only square) in Langenlois, and while the menu is in German, some staff do speak English and were nothing short of welcoming and accomodating. Of course, the main attraction comes in the form of wine, which you should definitely try in several variations – hint: start with the rose sekt. The winery itself was recently voted by Wine & Spirits magazine as “Import Winery of the Year”, lauding it as a “damn good drink” in the review. I can’t say I disagree.