Restaurant & Cuisine

We also have the grain fields right on our doorstep. Only the ripe, full grain, where we use up to three different varieties for production, makes the whisky what it is. Since 2013, we have been using only ancient grains and transforming them into flavourful whisky.

There are also a few hectares of forest on the family farm. The wood for the distillery therefore also comes from our own forestry.

Rye has been grown around Roggenreith for centuries, in keeping with the name of the village. And for just as many years, it has only been used to make bread. Until 1995, when the “Waldviertler Roggenhof” went one step further and began distilling the grain.

Tea has been cultivated for thousands of years as a stimulant and for applications relating to body and mind. Over the course of time, tea culture has been perfected worldwide.

Let SONNENTOR whisk you away into a universe of tea and herbal diversity!

When producing our meat and sausage specialities, we follow traditional methods and adapt to modern eating habits. Hygiene and quality standards are of the utmost importance.

Initially, their preserving skills revolved around crunchy cucumbers and colourful beetroot salads. Now they have more than 100 products – a real feast for the taste buds!

For a special experience, we offer harvest taster days. Our membership of the Schmidatal Landscape Park also raises our profile across the Weinviertel Wine Route and into the Retzer Land region.

Gerald Göthans produces high-quality fruit juices, nectars, fine spirits and vinegar variations with passion and tradition – all from his own cultivation. Quality always takes centre stage and you can taste it. Our efforts are documented by various certifications, e.g. we produce according to the guidelines of the AMA seal of quality.

He also specialises in the production of sparkling fruit wines (cider/cidre/zider).