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 kitchen, great importance is attached to regional, seasonal and, above all, fresh products. The Carnuntum wine-growing region is also clearly noticeable in the restaurant. The fine grape varieties are prominently displayed in the vinotheque. 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.
1st Carnuntum Grill School
At the 1st Carnuntum Barbecue School, barbecue world champion Adi Bittermann shares his passion for barbecuing - for beginners and professionals alike. The focus is on high-quality, regional products, perfect craftsmanship and genuine enjoyment. He grills with fire, passion and enthusiasm - whether meat or creative alternatives. Quality always comes first.
