Food & Drink

Eating in Western Styria

Styrian cuisine is rustic, seasonal, and deeply connected to the land. It is farm-to-table not as a trend, but as a way of life that has continued for centuries. The food here is honest — built on quality ingredients, served generously, and best enjoyed slowly.

The essentials you must try

Brettljause

The quintessential Buschenschank meal. A wooden board (Brett) loaded with cured meats, local cheeses, spreads, pickled vegetables, horseradish, and fresh bread. Simple, magnificent, and best paired with a glass of Schilcher on a sunny terrace overlooking the vineyards.

Kürbiskernöl (Pumpkin seed oil)

Styria's "green gold." A dark, viscous oil pressed from local pumpkin seeds with an intense, nutty flavour. You'll find it drizzled on salads, stirred into soups, poured over vanilla ice cream, and used in ways you'd never expect. Once you've tasted the real thing, you'll want to bring bottles home.

Verhackertes

A smoked pork spread that's a Styrian specialty. Spread it on dark bread and you have one of the most satisfying simple meals in Austrian cuisine.

Backhendl

Styrian-style breaded fried chicken, often served with a salad dressed generously with pumpkin seed oil.

Steirisches Wurzelfleisch

A traditional Styrian pork dish cooked with root vegetables, served with grated horseradish and roasted potatoes. Hearty and comforting.

Sturm (in autumn)

Sturm is young, partially fermented grape juice — cloudy, slightly fizzy, sweet, and deceptively strong. It's available only for a few weeks during harvest season (typically late September to October) and is as much a social event as a drink.

Kastanien (Chestnuts)

In autumn, roasted chestnuts appear everywhere — at markets, in restaurants, and in dedicated stalls. They pair perfectly with Sturm.

Where to eat

Buschenschänke (Wine taverns)

See the Schilcher Wine Road guide for detailed recommendations. These are for cold food and wine only — and they're unmissable.

Know before you go

How a Buschenschank works — Order a Brettljause (shared board) and a glass of Schilcher. The table is yours as long as you want it.

A Buschenschank is not a restaurant — it's a wine tavern where the winemaker serves their own wine and cold food only (no beer, no hot dishes, by law). You typically order at the counter or from a simple menu. The main thing to order is a Brettljause — a wooden board with cured meats, cheese, spreads, bread, and pickles. It's meant to share. Pair it with a glass (or carafe) of Schilcher, the local rosé. There is no rush. No one will bring you a bill until you ask for it. Linger, enjoy, watch the vineyards. Tip by rounding up (e.g. €18.50 → €20). Say 'Zahlen bitte' when you're ready to pay.

Eating at a Gasthaus — A traditional inn. Seat yourself, order from the menu, pay at your table when ready.

A Gasthaus is a traditional inn serving hot food. Unlike many American restaurants, you usually seat yourself — look for a free table and sit down. If a table has a 'Stammtisch' sign, that's the regulars' table — avoid it. Water is not automatically served (and tap water is uncommon to order in restaurants — ask for 'ein Leitungswasser' if you want it, or order mineral water). Bread may come to the table and is usually charged extra. Tipping: round up by 5–10% (e.g. €23 → €25). You pay at your table — say 'Zahlen bitte' and they'll bring the bill. Credit cards are increasingly accepted but cash is still king in rural Austria.

Cash is king — Bring cash (euros). Many small places don't accept cards.

Rural Austria still runs significantly on cash. Buschenschänke, farm shops, small Gasthäuser, and markets may not accept cards. ATMs (Bankomaten) are available in Stainz and other towns. Withdraw enough euros to cover a few days of local spending. Larger restaurants and supermarkets accept cards. When paying cash, hand the money directly to the server and state the total you want to pay (including tip) — e.g., hand them €30 and say 'Dreißig' if the bill is €27.

Tipping — Round up 5–10%. Say the amount you want to pay when handing over cash.

Tipping in Austria is not like the US — there's no 20% expectation. Round up by 5–10%. If the bill is €18.50, pay €20. If it's €45, pay €50. The key difference: you tell the server the total you want to pay when you hand over the money. Don't leave coins on the table. Say 'Stimmt so' (keep the change) or state the rounded amount. At Buschenschänke, a small round-up is appreciated but not expected.

Recommended Gasthäuser

Traditional Styrian inn with hot meals.

Tue–Sun lunch and dinner €€

In Graz

If you venture into Graz (20 min), you'll find an excellent dining scene. Graz was designated a UNESCO City of Design and has a vibrant food culture ranging from traditional Gasthäuser to modern restaurants.

Cooking at home

The Mosthütte kitchen is fully equipped for serious cooking, and sourcing ingredients locally is a pleasure.

Farm shops and direct sellers (Ab Hof)

Many local farms sell directly to the public. Look for Ab Hof Verkauf signs along the road. You'll find eggs, cheese, honey, fruit, bread, and — of course — pumpkin seed oil and wine.

Supermarkets

Nearest supermarket for everyday shopping.

Good for basics. The bakery counter is worth a stop.

Mon–Sat 07:00–19:00

Markets

One of Austria's best farmers' markets. Fresh produce, cheese, bread, flowers, pumpkin seed oil.

Go early for the best selection. The cheese stalls and the pumpkin seed oil vendors are not to be missed. Saturday is the biggest day.

Mon–Sat, morning (closed Sunday)

Google Maps Apple Maps

Bakeries

Local bakery — Bauernbrot, Kipferl, Semmel.

Mon–Sat from 06:00

Drinking beyond Schilcher

Sauvignon Blanc: Southern Styria is renowned for world-class Sauvignon Blanc — a short drive to the Südsteiermark wine road.
Gelber Muskateller: Aromatic and floral, another Styrian specialty.
Schilcher Frizzante: Sparkling Schilcher — light, refreshing, perfect for a sunny afternoon.
Most: Apple and pear cider — the traditional drink that gives the Mosthütte its name.
Schnaps: Fruit brandies made from local fruit — Williams pear, apple, plum, elderflower.
Beer: Puntigamer and Gösser are the local Styrian lagers. Craft beer is growing in Graz.

Dietary notes

Austrian cuisine is meat-heavy, but vegetarian options are increasingly available. Buschenschänke always have cheese, bread, and vegetable options. Graz has dedicated vegetarian and vegan restaurants. Cooking at home with market ingredients is easy and rewarding.