In Langenlebarn, just 30 km or so from Vienna, we discover Gastwirtschaft Floh, one of the most exciting culinary hotspots in Austria. In 2014, Josef Floh celebrated his 20th anniversary as a restaurateur, during which time his parents’ inn had grown into a place of the extraordinary.
Redesigned in 2012, the rooms radiate both the original inn character as well as a sense for contemporary design. But Floh also likes sustainability, which explains why the classic bar, the new dining rooms and the small inner courtyard feature native woods and loden – also incorporating an eco-friendly energy concept.
From April to September, the outdoor “Donaugartl” inn right across the way provides an airy “outpost” with the authentic character of a traditional wine tavern.
|Monday||11:30 - 14:00||18:00 - 21:00|
|Thursday||-||17:00 - 22:00|
|Friday||11:30 - 14:00||18:00 - 22:00|
|Saturday||11:30 - 15:00||18:00 - 22:00|
|Sunday||11:30 - 15:00||18:00 - 21:00|
Sommelier: Benjamin Neiber-Trybek
When it comes to his role as chef de cuisine, Josef Floh is a very individual and original forward-thinker. He has demonstrated this, for example, in his concept “Radius 66” (all ingredients originate within a maximum distance of 66 km) as one menu option with a seasonal character.
Whether imaginatively local, purely vegetarian or profiling fish and meat, a common trait of all his dishes is an embrace of the “slow food” philosophy. Regional food production is a precedent in his cheerful creations: ancient vegetable and grain varieties, mountain trout, and unusual animal species. The origin is always defined, even seemingly exotic ingredients sourced from local farmers.
When it comes to companion beverages, everything is possible, be that beer, wine, tea or juice. His organic yeast-clouded beer is brewed especially for Floh.
For his wine selection, Josef Floh received the “Wine Menu of the Year” award, presented by Gault Millau for the first time in 2014. His selection, which in terms of its breadth and depth can only be described as sensational, is a veritable treasure trove for epicureans who don’t merely wish to settle for the most recent vintage. Austria 1996 is as little a problem as, say, Bordeaux in larger bottles, the finest Burgundies or German Rieslings; even Natural is on the menu.
The “Flohmarkt” is the name of their own grocery store, where everything produced in-house, or by friends and partners, is available for purchase. Homemade products include jams, chutneys, sweet quiche, honey, gravies and Mangalitza lardo. Top suppliers provide vinegars and oils, herbs and spices, pickled and potted items, pasta rarities, raw-milk products, wine and fine spirits, juices, but also meat and seasonal vegetables.
Langenlebarn lies on the edge of the Tullnerfeld and right on the Danube. Though in theory you can cycle along the Danube Bike Path all the way to Vienna, a ride to nearby Tulln might be more appealing. A Roman tower, a Romanesque charnel house and the Minorite church are amongst the special sights located in the historical quarter.
The nearby Vienna Woods also lend themselves as a perfect excursion and hiking destination.
If you are interested in ancient and rare fruit and vegetable varieties, we recommend a visit to the “Noah’s Ark” association in Schiltern: includes an impressive garden, as well as sale of seeds and plants. www.arche-noah.at
Accommodation Tip: The guest house in Langenlebarn, www.die-fruehstueckspension.at
Unique chance to cook with the JRE-chef "Floh".
bookable only on Thursdays.
5 course menu p. person€ 61,50