The story
Keplingerwirt in Oberneukirchen serves refined Austrian cuisine shaped by the seasonal calendar of the regional landscape. The family-run kitchen grounds its Austrian cooking in straightforward comfort and careful technique, guided by souschef David Lindorfer and maitre Heinz Keplinger. Spring plates feature carpaccio dressed with wild garlic cream and radish, while autumn brings a rich beef soup simmered with root vegetables. This dedication to honest ingredients and steady execution secured 14.5 points from Gault & Millau in 2026.
Grammeltascherl folded with Riesling kraut holds a permanent spot on the dinner roster. The cooks also prepare Wiener Schnitzel baked in clarified butter until crisp, alongside oriental-spiced ragout from Mühlviertel milk lamb served with papardelle and cucumber cream. Fish dishes often feature Piberbacher saibling fillet resting on pea gnocchi before moving to sweet courses. Desserts include marillenknödel tossed in butter crumbs with house-made vanilla ice cream, or a chocolate mousse trio accompanied by strawberry rhubarb compote.
Visitors settle into a relaxed dining room where the family business ethos meets attentive table management. The kitchen offers a six-course evening menu and a focused four-course wine pairing on Thursdays, keeping the regular list intentionally narrow to maintain consistency. Comfortable seating and deliberate pacing encourage guests to linger over multiple courses. Whether arriving after local activities or simply exploring the village, diners encounter a steady culinary tradition that values substance over spectacle.
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St. Johann am Wimberg is probably only known to a few outside the region. Gourmets should still make their way to the Upper Mühlviertel – a visit to the Keplingerwirt is definitely worth it. Especially the Grammeltascherl with Riesling greens are a real delight. In spring, the carpaccio with wild garlic cream and radishes comes to the table, while the Wiener Schnitzel baked in clarified butter and the hearty beef soup with root vegetables are available almost year-round. One should not miss the Oriental-spiced ragout from Mühlviertel milk lamb, served together with papardelle and a cream cucumber salad. Equally recommended is the char fillet on pea gnocchi. For a sweet finale, the trio of chocolate mousse in tree cake with strawberry-rhubarb ragout impresses. Address: St. Johann 14, 4172 St. Johann am Wimberg, Austria Contact: 07217 71 05 info@keplingerwirt.at https://www.keplingerwirt.at/ Opening Hours: Tue, Wed, Thu and Sat 11:30–14:00 and 18:00–23:00, Fri 18:00–23:00, Sun 11:30–15:00 Variable: Team Andrea Keplinger, Chef David Lindorfer, Sous-chef Heinz Keplinger, Maître d'
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