Saziani

This charming country house stands on the outskirts of the village, right next to a well-known winery, Neumeister Weingut. Talented chef Christoph Mandl and cordial hostess and expert sommelier Ruth Heusch are your friendly and dedicated hosts. The chef's cleverly conceived cooking has a pleasing clarity and reveals his own signature style. Classic dishes such as salmon trout, dill, horseradish, or fawn, pea, mint, polenta, yoghurt are all about the ingredients. You can choose from the seasonal menu or à la carte dishes. Inside the atmosphere is cosy; outside on the pretty terrace, the view of the village and the surrounding area is a feast for the eyes. There are also a few hotel rooms.

Integrated winery dining inside Weingut Neumeister

• Saziani operates as part of Weingut Neumeister's winery, restaurant and hotel in Straden, making wine pairing and estate wines a central part of the dining experience.

Unconventional signature dish: Coq au Vin im Ei

• A three-component greeting features a Coq au Vin served inside an egg with a creamy-set yolk, showcasing a bold, playful twist on a classic.

Magnolia blossoms in desserts

• The team has begun incorporating magnolia blossoms from the surrounding area into desserts, signaling a distinctive, locally inspired and experimental dessert approach.

Signature Ingredients

• Eigelb (Egg yolk): In the signature Coq au Vin im Ei, the yolk is cremig gestockt and serves as the rich, silky center of the egg-based presentation, turning eggs into a vehicle for wine and depth.
• Grüner Spargel (Green asparagus): A spring standout in the menu, roasted green asparagus showcases seasonality with a gentle, pure asparagus sweetness and a refined texture that anchors the first courses.
• Forelle (Trout) with Kren (Horseradish): Fresh trout paired with horseradish, where Kren provides a bright, peppery contrast that enhances the fish's delicate flavors.
• Kren (Horseradish): A bold, aromatic counterpoint used across dishes (notably the trout pairing), highlighting regional roots and the kitchen's balance of sharp acidity and spice.
• Pak Choi: The chefs give a mild leafy vegetable its own course, signaling a willingness to experiment and to foreground delicate greens as a main element.
• Bärlauch (Wild garlic): Wild garlic infuses the venison dish with forest-bright, green notes that lift the meat without overpowering it.
• Kitz (Roe deer): Braised Kitz with polenta and wild garlic marks the restaurant's use of local game, delivering deep, nuanced game flavor with a refined, elegant finish.
• Magnolienblüten (Magnolia blossoms): Used in desserts as an experimental floral note, showcasing the kitchen's boundary-pushing approach and seasonally inspired sweets.
• Haselnüsse (Hazelnuts): Used as a glaze or finishing note on the Pak Choi dish, adding a toasty nutty aroma and texture that ties the dish to the house's terroir.