These houses were built by the Cider, they say in the Mostviertel. And by that they mean the historic square farmhouses in the region. For the Bürgmayr-Posseth family, their Vierkanter in Kilb is a piece of cultural heritage. Since 1954, the Landgasthof Heinrichsberg has embodied the characteristically strong Mostviertel. A small farm is attached to the inn. Smoked meat, sausages and bacon variations are produced in-house and sold from the farm. It is striking: A sustainable approach is a top priority for landlord Reinhard Bürgmayr-Posseth. In addition to the farm's own produce, only fresh, high-quality meat and vegetables find their way into the kitchen. The result is a restaurant cuisine that is reduced to the essentials.
Pub cuisine in the Vierkanter
Cooking a good goulash is an art - and it should not be missing from the menu in a traditional inn. Beef goulash is prepared to perfection at Landgasthof Heinrichsberg. It is classically served in a pan. Just as typical and no less tasty: the Grammelknödel dumplings and Grandpa's Blunz'ngröstl. The porcini mushroom parmesan risotto makes you happy without meat. When it comes to desserts, the hand-rolled Waldviertler poppy seed noodles meet the taste of many guests. The Bürgmayr-Posseth family's genuine hospitality and excellent service round off a perfect stay.
