Gasthaus Figl

Equipped with the vegetable box, Patrick Friedrich can regularly be found in the Tullnerfeld. Visiting regional partners. Or as the landlord from Wolfpassing calls it: a visit to friends. Like at the Schmölz butcher's shop in Tulln, where everything is butchered and processed in-house. Nature itself provides the necessary seasoning for the dishes at Gasthaus Figl. Depending on the season, wild garlic, dandelion leaves and elderflowers grow in the Tullnerfeld, providing precious treasures that are lovingly prepared in the kitchen. With the takeover in 2016, the inn experienced a culinary renaissance. The carrot and apricot soup is a must-try, as are the pickled salmon trout or the grammel dumplings on lukewarm bacon cabbage. The apricot pancakes and Powidltascherl are classed as "popular classics".

Experience the Tullnerfeld. With all your senses

A visit to Gasthaus Figl has a lot to offer in culinary terms. That much is clear. The living room atmosphere creates a harmonious overall picture. Lots of wood, an old bar, a cozy regulars' table and genuine hospitality confirm the impression already gained: this is an inn for real connoisseurs. In a family atmosphere, guests focus on the essentials - eating and drinking. The right grape in the glass is a must. This can also be enjoyed in the guest garden, where the scent of oleander caresses the nose. Tip: The Hagenbachklamm gorge, the garden city of Tulln or the Eichenhain nature park are well worth a visit.