Buchinger - Das Wirtshaus

The oven-fresh farm duck with red cabbage and potato dumplings has developed from a seasonal classic to a daily gourmet highlight at the Buchinger family's inn. The duck cooks slowly at a low temperature before being served in the enchanting ambience of the parlor, the banquet hall or the lovingly designed guest garden. The boneless carp fillet from Kainz in Waidhofen an der Thaya is a popular choice from the "fish-loving" category on the menu. Cooked, refined with creamed spinach, potato pancakes, root vegetables, apple horseradish and chive sauce, the beef is a delight. This comes from the Tullnerfeld. It is obvious: the dishes show the connection with the local tavern culture, which is characterized by a regional conviction.

Delicious and worth seeing

Wirtshaus Buchinger in Harmannsdorf is a rural inn that has been around for over 50 years. Since 2021, landlady Sandra Buchinger-Löfler has been providing culinary highlights with her imaginative kitchen line. Together with her team, she fulfills guests' cravings for honest, Waldviertel-inspired inn cuisine. In combination with a very appealing ambience and a strong pinch of hospitality, visitors are offered a tailor-made stay. Away from the charming inn, the region has plenty to see: the Amethyst World Maissau, Rosenburg Castle and the Krahuletz Museum promise a high-quality excursion.