| Location: | Weinbau Kern |
| Website: | https://www.weinbau-kern.at/ |
| Address: | Neuegasse 11, 7471 Rechnitz |
| Status: | Open (last checked on 31 May 2025) |
| Eaten: | “Heurigenplatte,” ¼ Welschriesling, 1/8 Chardonnay, 1/8 Uhudler, ¼ Hugo, 1 liter mineral water |
You know you are close to Hungary when in addition to black pepper and salt you find on your table a shaker with red pepper. You know you are not yet in Hungary, when the red pepper, no matter how much of it you add, does not affect your dish’s taste.
In Weinbau Kern’s case, playing with red pepper was more to satisfy my own curiosity than to improve the Brettljause. Simple as it was, it did not really require improvement. The Schweinsbraten, as long as one notices and extracts the cartilage in advance, was the best part of the Jause, having a rather strong and “correct” taste. Far too often, Schweinsbraten are kept in storage for so long that they lose any flavor, but Kern’s Schweinsbraten was really fresh. I liked the Speck, too, finding it somehow fatter than usual. The Geselchtes was dominating the plate, and although good, it was not on par with the other meats. And the plain cheese… there is not much to say about it.
There is not much to say about Kern’s Brettljause in general. If you have no unreasonable expectations, it is an absolutely acceptable, almost textbook Jause. It could have certainly been more varied – the absence of any spreads surprised me a bit. But more than the food, I have enjoyed Kern’s nice relaxed atmosphere, and the fact that the members of the family owning this tavern made sure that my wine glass never stayed empty for longer than a minute.