Heurigen Musser
Grounded with character
A portrait of Markus and Stephanie Musser, whose Heuriger shows that quality and authenticity are more than buzzwords – they are conviction.
If a Heuriger wants to be more than a sunny terrace and classic snack dishes, then it needs two things: people who champion it – and a kitchen that doesn’t explain, but simply works. Markus and Stephanie Musser combine both: authentic tradition, pure craftsmanship, and quiet perfection.
Roots, Craftsmanship, Conviction
The cuisine speaks softly – and clearly
The offerings at Musser are not a nostalgic window into the past. It is a reinterpretation that combines craftsmanship and product. There’s the Mangalitza bacon, called “Edelspeck”, which melts on the tongue. There are spread platters that harmonize so well with Liptauer, egg variations, and regional vegetables that you only think back to the taste afterwards. And yes: surprises like pulled pork burgers, homemade lemonade, or regional gin variations ‒ without pretense, but with character in flavor.
“Enjoyment is a way of life”, they say themselves. And you can taste: Here, the cooking is not a performance – here, origin comes alive.
“The Goat” – Garden Salad I Goat Cheese I Mangalitza Bacon I Walnut I Pear
by Markus and Stephanie Musser
Herbeus Greens: A subtle touch, without needing to look it up
At this Heuriger, too, the rule is: Herbeus Greens are not for show. They end up where they provide a subtle but noticeable contrast – on a piece of freshly fragrant bread. A green note that creates clarity, demanding no grand entrance.
“A subtle addition. Nothing more. A local addition that makes a difference.”
That is conviction – on the plate and in the field.
