Rare, medium or well done: the tastes couldn't be more different. No matter which grill you choose, at Genusswirtshaus Bittermann in Göttlesbrunn, every steak is a precision landing. Expectations are high. After all, Adi Bittermann is world barbecue champion. The award is an obligation and an incentive. The charismatic landlord has been running the model business together with his wife Bettina since 2006. The restaurant became famous for its down-to-earth cuisine, which was fond of experimenting with offal. The love of kidneys, liver & co. has remained. Today, the menu has its finger on the pulse of the times. Austrian classics such as the crispy fried chicken or the seasonal, well-baked asparagus cordon bleu are excellent. Grilled to perfection is the Beiriedschnitte with chanterelle cream sauce and potato soufflé.
Sun, steak, culture and wine
In Adi Bittermann's award-winning cuisine, great importance is attached to regional, seasonal and, above all, fresh products. The Carnuntum wine-growing region is also clearly noticeable in the inn. The fine grape varieties are prominently displayed in the vinotheque on the second floor. They are then tasted by guests in the Winzerstüberl. Tip: Wine seminars can be booked. It is also worth visiting the Roman town of Carnuntum, where culture, sun and wine come together. Discerning gourmets are made happy on several levels at the Genusswirtshaus Bittermann. In addition to the winegrowers' weeks, it is the barbecue and special events that appeal to a wide audience.
