Blick auf die Weinberge im Nebel mit Klapotetz | © Steiermark Tourismus | Gery Wolf

Typically "südsteirisch"

The Buschenschank

The history of the Buschenschank ...

... goes back to the seventeenth century. Emperor Joseph II created the legal basis for the modern Buschenschank with a decree. This decree allowed every man the right to sell or distribute self-produced food and drink on his own premises at all times of the year at a time, in a manner and at a price of his own choice. When the decree was renewed these activities became notifiable. As a result of this, the establishments had to be monitored by the local authorities. There are now individual Buschenschank laws for the Austrian federal states of Styria, Lower Austria, Burgenland and Vienna.



Food & Drink

The Southern Styrian Brettljause is the classic thing to order to eat at a Buschenschank and comes in both rustic and modern varieties.


Its origins lie in the traditional food of the farmers and usually consists of good, homemade bread, home-made sausage, cold roast pork, smoked ham spread, dripping, cured ham, air-dried sausage, horseradish, cheese, hard-boiled eggs and lots of colourful vegetables. It’s all served on the wooden board (“Brettl” in the local dialect) after which it is named.

A Buschenschank typically serves all kinds of spreads made from cheese, herbs and Styrian pumpkin seed oil, ham, pork ribs and a wide range of delicious salads with ingredients including runner beans, radishes, cold meat and cheese. There’s also a range of options for vegetarians!

The desserts on offer include typical (Southern) Styrian Spagatkrapfen pastries with whipped cream, Strauben funnel cake, Kipferl biscuits, Buchteln dumplings, Strudel and Weinstrauben fritters as well as modern creations such as pumpkin seed tiramisu. A Buschenschank offers excellent wine from the owner's vineyards and homemade fruit juices (e.g. apple and grape) as well as nectars (e.g. peach and pear). To finish there are homemade schnapps made from apples, pears, plums or damsons.


There's no beer, no lemonade, no coffee, no hot food, no stress, and plenty of tradition at a (Southern) Styrian Buschenschank!




All Wine Taverns

Blick auf die südsteirische Weinlandschaft und einen Klapotetz im Herbst  | © Steiermark Tourismus | Herbert Raffalt

The Klapotetz

The Klapotetz, noisy windmills designed to keep birds off crops.

Glas Wein steht auf Fensterbank | © Steiermark Tourismus | Harry Schiffer

Wine - your constant companion

Southern Styria’s vines bloom and thrive to eventually produce fine wines. On your holiday in Southern Styria, you can find out more about wine and taste it simply by knocking on the door of your favourite wine-grower.

Gebratene Maroni | © Steiermark Tourismus |

Sturm & Kastanien

Autumn has arrived when the South Styrian Wine Road Region is wrapped in a colourful sea of leaves, the days get shorter and you can savour the last warm rays of sunlight. At this time of the year, the chestnut roasters are open along the South Styrian Wine Road. And chestnuts go particularly well with the harbinger of the new wine vintage in this region - Sturm wine. This fermented grape juice is available in red and white varieties. The name Sturm (“storm”) reflects the cloudy nature of the drink. You’ll find that it sweetens the wonderful autumn days in Southern Styria.

Hops in Leutschach an der Weinstraße

In addition to wine, beer also plays an important role along the South Styrian Wine Road. Hop and wine growing has a long tradition especially around the region of Leutschach an der Weinstraße. The first cultivation trials were carried out around 1824, and after the Second World War Peter Reininghaus was the driving force behind hop cultivation in Southern Styria. Due to the special microclimate the quality of the hops that grow here is outstanding. And these hops are used to brew Reininghaus vintage Pilsner.

Styrian pumpkin seed oil

It would be impossible to imagine (Southern) Styria without the “black gold”, the deep dark green pumpkin seed oil. The seeds of the Styrian oil pumpkin are pressed to produce a viscous oil with a unique taste and incomparable aroma.

Pumpkin seed oil is the viscous, deep dark green, nutty oil made from the seeds of Styrian oil pumpkins. In spring the pumpkin plants are cultivated on the fields and in early autumn the pumpkin harvest takes place. Today, the harvest is mostly carried out using special machines and only rarely by hand.

It takes around 2.5 kg of dried ground, roasted and pressed seeds to produce 1 litre of oil.

Both the Styrian pumpkin seed oil and the oil pumpkin itself can be processed in many ways. In Southern Styria, the oil is mainly used for salads. But it's also used in cream of pumpkin soup, pumpkin seed pesto and scrambled eggs mad with pumpkin seed oil, all of which are popular regional dishes. In the sweet world of desserts, pumpkin seed oil in combination with vanilla ice cream, as pumpkin seed tiramisu, as pumpkin seed cake and as pumpkin seed liqueur. Unpressed, roasted seeds are covered with chocolate or caramel to create a popular snack.


Halbierter Ölkürbis liegt in der Wiese im Sonnenschein | © Steiermark Tourismus | Sommerauer

Pumpkin seed oil

It would be impossible to imagine (Southern) Styria without the “black gold”, the deep dark green pumpkin seed oil. The seeds of the Styrian oil pumpkin are pressed to produce a viscous oil with a unique taste and incomparable aroma.