Zur Linde

The story

Zur Linde Pressbaum: Award-Winning Austrian Cuisine in the Wienerwald

The kitchen and family legacy

Zur Linde in Pressbaum anchors itself in the heart of the Wienerwald, delivering refined Austrian cuisine rooted in two centuries of family tradition. Chef Robert Geidel guides the culinary direction alongside Gerti Geidel, embracing a philosophy they describe as a "seduction kitchen" where imagination and affection season every plate. As a recognized Slow Food showcase operation, the kitchen maintains strict standards for responsibility, relying on top-tier regional and seasonal ingredients sourced from nearby producers.

Regional classics and forest flavors

The menu reflects the landscape through heritage meats and wild game drawn from the surrounding woods. Diners savor the Alt-Wiener Fledermaus-Schnitzerl crafted from Duroc straw-fed pork, a preparation that honors historic techniques while showcasing superior meat quality. A venison duet from the Wienerwald offers a rich alternative, complemented by dry-aged steaks that bring precision to familiar cuts. Plant-based guests enjoy silky soups and house-made porcini ravioli, standing proudly in this framework of Austrian cooking.

Dining under the lindens

Warm weather moves service to the Lindengarten, where tables sit beneath the canopy of mature linden trees within the biosphere park. The grounds reflect the relaxed pace of the Wienerwald, offering a direct gateway to outdoor pursuits like hiking and mountain biking. After an afternoon on the trails, guests can retreat to cozy rooms upstairs, turning a simple meal into a longer stay surrounded by nature.