HUEBER der Wirt in Bründl

The first impression suggests it, the dishes on the menu confirm it: Gasthof Hueber in St. Georgen an der Leys is grounded and deeply rooted in the region. The striking logo on the façade is symbolic of this. A splendor of roots that visually digs deep into the ground. The restaurant itself has been renovated in a timelessly modern style while retaining the personal touch of the Hueber family. The dishes prepared by head chef Stefan Hueber serve as a cultural mediator. Together with his wife Silvia Hueber, he provides excellent culinary experiences. High-quality products such as Scheibbs trout, Bründler Brillenschaf sheep, game and herbs from the surrounding forests are expertly prepared. There is also room for sophisticated meat-free cuisine and the craft of fermentation. Carrots, radishes etc. come from the restaurant's own vegetable garden.

The Mostviertel in the DNA

The tendency towards the original is also evident in the form of home-baked farmhouse bread made with sourdough. An old and rediscovered craft that takes time. The taste makes you forget any waiting time. Crisp on the outside, airy on the inside, the bread is a real treat. Time should never be a factor at Gasthof Hueber. In addition to the excellent cuisine, the extensive selection of fine grape varieties and craft beers, the spacious guest garden and the modern rooms tempt you to linger without limits. Guests are also welcome to chat at length about the origin of the products and the Mostviertel region. Incidentally, the latter can be perfectly explored starting from the inn. Those with an affinity for culture and hiking, for example, can follow in the footsteps of the former world power on the Roman Trail.