Wirtshaus im Demutsgraben

The Wirtshaus im Demutsgraben is known as the "dumpling maker" of the Waldviertel. There are no limits to the variety of dumpling variations in the restaurant run by Monika Huber-Riedler and Martin Huber. They combine everything the region has to offer. The result is creative dishes with a strong connection to their homeland. The beer dumplings on Zwicklkraut are bursting with regionality. The veal is coarsely minced and roasted with leek, parsley and mushrooms. Refined with a tart beer note from the Zwettl brewery. The culinary local patriotism goes far beyond the cultivation of the relevant beer culture and is also evident in the other dishes. The game comes from the restaurant's own hunt - professionally cut, prepared and served. The Waldviertel poppy seeds and caraway form the basic essence of many dishes.

More than just a dumpling paradise

The positioning is clear: the in-house credo "A Wirtshaus wia z'haus" fits like a lid to a saucepan. The Wirtshaus im Demutsgraben has been in existence since 1994 and the Huber family has been living an authentic and honest inn culture in an 18th century farmhouse. Regular guests and day-trippers alike appreciate this. The rustic restaurant loses nothing of its coziness. The list of home-made dishes seems endless. From game sausage and Szeged goulash to nut and apricot schnapps - a good piece of inn cuisine can be purchased from the farm.