n an interesting mix of modern wine bar and restaurant, Heunisch und Erben offers some 100 different wines to accompany its ambitious, market-fresh food. Menu options range from mountain trout with pumpkin, salt-baked beetroot and Uhudler wine to creamy veal goulash.
Two restaurateurs, one concern: Robert Brandhofer and Markus Gould take over in the beginning of 2017 a place rich in history, in order to create a "drinking place of the hearts" for wine enthusiasts (and those who want to become one). Explicitly undogmatic. Moods are sometimes conventional, sometimes better without a corset.
Just as contemporary and informal as the place itself, the kitchen plays under Michael Gubik: already like, but not rigid regional, seasonal, etceteral - it must taste - and it does!
The name "Heunisch & Erben" refers to the Heunisch as a strain - together with the Traminer it is for about 80% of today known and drunk grape varieties, such as Chardonnay, Gamay, Blaufränkisch, Aligoté and Riesling parent. The heirs can be found in our wine list and on the shelf!