Gasthaus Figl

Equipped with the vegetable box, Patrick Friedrich can be found regularly in the Tullnerfeld. Or as the host from Wolfpassing calls it: A visit to friends. Like at the butcher shop Schmölz in Tulln, where everything is slaughtered and processed by themselves. The dishes at Gasthaus Figl are seasoned by nature itself. Depending on the season, precious treasures grow in the Tullnerfeld with wild garlic, dandelion leaves and hollerblüten, which are lovingly processed in the kitchen. With the takeover in 2016, the inn experienced a culinary renaissance. The carrot and apricot soup is a must, as are the pickled salmon trout or the corn dumplings on lukewarm bacon. The Apricot Pancakes and Powidltascherl belong to the category of "popular classics". 

Experience the Tullnerfeld with all your senses
A visit to the Gasthaus Figl has a lot to offer in terms of cuisine. A lot of wood, an old tavern, the cozy regular table and a lived hospitality confirm the already gained impression: It is a tavern for real people. In the family environment, guests focus on what is essential - food and drink. This can also be enjoyed in the garden, where a scent of oleander flatters the nose. Tip: The Hagenbachklamm, the garden town of Tulln or the nature park Eichenhain are worthwhile for excursionists.