Reservations in advance!
Magical reality. A true treasure house for the senses – here we indulge in luxury & pleasure; we wash away the dust of the everyday, here in the ‘Ebner-Ebenauer Salon’. Sensory invigoration as a work of art, intricately rich in detail, which just like the wine estate invites the visitor into another world of enchantment and delight.
There is so much to be discovered here – it feels like being in wine-wonderland, where one admires the interior design, the artwork and the multifoliate bounty of nature. The open kitchen radiates tantalising aromas, the grand and heavy wooden table invites guests to fold themselves into the ambience and quickly forget the hectic pace of the quotidian. One feels specially chosen for a life of ease, to pause and take time to contemplate the emotional aspects of wine. Of course one can purchase these wines by the bottle as well, and take these jewels of the winegrower’s art home, where they can once more work their magic.
The one rule that must be observed here is that of RESPECT, please. For the personnel and the products. Do you feel a desire for beguiling moments devoted to pure pleasure? Then come along on a dramatically lovely journey into the world of wine, when the growers share their deep and wide-ranging knowledge. After all, in the Salon ‘Ebner-Ebenauer’ – in Wonderland – all things are possible.
in the Salon
We treasure the age-old artisanal crafts of the Weinviertel. Here, only products that are grown and harvested in our own winegrowing region arrive on the platter. Much is actually created here in-house, a few other items carefully selected.
Regardless of whether it is the marvellous natural sourdough bread, or the walnut bread, the sweet-sour squash, the black nuts, the aromatic wild boar ham or the air-dried pork sausage. A matter of trust. We know our friends and partners; they love their handiwork as much as we love ours.
Friday, November 30, 2018
Hedonistic Whisperings of Wine
„You two do spoil yourselves“, this is what the Best Man at our wedding always said, and he was right. Above all when one considers that previously we spent significantly more money on good food and drink than we do today.
Here, in fact, we are treating ourselves to a little luxury, the sort of thing that simply makes life worth living. It is a blend of ‘rustic & regional’ – for example, our top Veltliner paired with homemade Grammelknödel (potato dumplings w/ rendered fat & cracklings) – and ‘casting a glance at the other Austrian federal states’, like serving our wines with caviar from the fish purveyor Grüll in Salzburg, or gorgeous arctic char from the Weissensee in Carinthia. Of course the lead roles are always played by our single-vineyard wines.
Saturday, January 26, 2019
Is it like this for you, too? We watch professional chefs down to the finger, admiring their artisainal skill and their abilities, inspired by the aromas that waft through the room. And we also like to become better acquainted with individuals themselves, and to learn what it is that moves them. The craft itself fascinates us, but above all it is the interplay of the various components and aromas.
Yes, exactly – here we’re setting the stage. The marquee players, along with our single-vineyard wines (both still and sparkling), are chefs de cuisine from Austria and abroad. Here, they’ll cook to match the wine! In the most literal of all senses. Because every cook will receive the wine in advance, to get themselves in the proper frame of flavour to make the best match – and of course, good wine has been a source of inspiration ever since the Man in the Moon was a little boy…
new date comming soon
approx. € 250,-
“My Salon. Your Salon.”
for ca. 10 persons
650g buckwheat flour
1 cube yeast
900ml lukewarm milk
250g butter and 5 eggs
600g sour cream
Caviar from the house of Grüll in Salzburg (trout or arctic char)
Stir the buckwheat flour in a bowl; depress a hollow in the centre and crumble the yeast cube into it. Pour lukewarm milk into the hollow, mix it with the yeast and a bit of the flour. Let stand covered for 30 minutes. Melt 50g butter and let it cool once more. Add this along with the eggs and 1 tablespoon salt to the flour and milk mixture, stir thoroughly. Let stand covered for 2-3 hours.
Cook the little golden brown blinis in a warm sauté pan with butter. To serve, stir the sour cream with a pinch of salt and a dash of liquid sugar until creamy. Serve the blinis with sour cream and caviar. Wine recommendation: Blanc de Blancs Zero Dosage
für ca. 10 persons
1.5 kg pressed potatoes
350g coarse-grained flour
oil, spring onions, garlic, salt, pepper, nutmeg
Brown the spring onions in oil; chop the cracklings and add to the sauté pan with the garlic. Season to taste with salt and pepper. Form the mixture into very small spheres and put them in the freezer. (When frozen, these are easier to encase with the potato dough). For the dough, combine the pressed potatoes with flour and egg yolk. Season with salt, pepper and nutmeg and pack the frozen spheres of crackling in the dough; form into spheroid shape – the size of a golf ball would be ideal. Boil the Knödel in salted water until they rise and swim to the top. Serve with lukewarm coleslaw or sauerkraut. Wine recommendation? Grüner Veltliner, what else!