The menu is one thing above all: open to seasonal and regional highlights. Depending on availability, Hermann Hager uses products from the region, especially from the nearby Waldviertel, which, with its barren soil, produces unique, slowly grown products. In short: ingredients with bite.

Origin-oriented - with small exceptions.

Hager Hermann sources meat products from farmers in the Waldviertel (Gärtner ostrich farm - Schönberg, Schober Roman - Gars/Kamp).

The chef purchases sun oil, pumpkin seed oil, walnut oil and poppy seed oil from the Blaich family from Eggendorf am Walde.

Spices come from Sonnentor (Hildegard von Bingen) and he uses a variety of herbs from his own garden and nature for seasoning.

Since guests should enjoy wine with their meal as a special treat, original spices and ingredients from southern Europe and Asia often find their way into the wine bar. This creates attractive flavor contrasts, especially with the strong Veltliner.

What you eat is what you see. The Weinbeisserei is located on one of the most beautiful hills in the Kamptal, with a wonderful view of Manhartsberg and the entire Kamptal.