Relais & Châteaux Restaurant „Zur Traube“

The Mörwald family's ancestral home in Feuersbrunn am Wagram is much more than just an inn - it is the origin of an Austrian philosophy of enjoyment. Here, where Toni Mörwald began his career, the combination of tradition, craftsmanship and modern culinary culture is celebrated at the highest level. Standing still was never an option for Toni Mörwald. With tireless energy, he has been shaping Austrian restaurant culture for decades and leading it into a contemporary future. The "Zur Traube" restaurant exemplifies this spirit: authentic, regionally rooted and yet cosmopolitan.

Culinary delights

The cuisine follows the principle of seasonal regionality and relies on products from our own production and from selected partner businesses in the surrounding area. Herbs and vegetables come from the inn's garden, meat and poultry from farmers around Feuersbrunn. Austrian tradition meets international finesse on the plates: Fine vineyard snails with garlic butter, Wagramer Veltliner foam soup, classic paprika chicken with sour cream and dumplings or perfectly roasted fillet of Ötscherblick pork with wild broccoli and chanterelles are just some of the dishes that combine indulgence and down-to-earthness.

Ambience & experience

In the dining room, the herb room, the gourmet parlor or the winter garden, guests enjoy a stylish, warm ambience that creates the perfect setting for special moments of indulgence.
The hotel also has its own patisserie, Austria's largest cookery school and a market hall where high-quality regional products are available directly from the producers.

Our philosophy

"Eating time is living time" - this guiding principle determines the way we think and act throughout the hotel. Every detail, from the ingredients to the presentation, reflects respect for nature, the region and craftsmanship.