Welcome to the STAMMTISCH at Paulustor!

We are delighted to welcome you to our STAMMTISCH.

Opening our own restaurant has been a dream of ours for a long time, andnow we have finally made it come true. The two of us have travelled a lot, have experienced many different cultures, and have looked into many a cooking pot. One thing we’ve found all over the world is something that is also an important part of our social life at home: a big table where people meet, sit together in a relaxed atmosphere, and spend many hours together. Whether it’s the snugs in Ireland, the salons in France or at the nonnas’ in Italy - they all pick up on the same idea, one that is also firmly anchored in our culture in Austria.

And this is how the idea for the name of our new adventure was born. Stammtisch, which is a German word meaning “regulars’ table”. The perfect interplay of internationality and something deeply rooted in the region.

Regionality is especially important to us. That is why we make sure we buy all our products locally. In fact, we frequently go to the Kaiser Josef market, which is only a few meters away, to buy the freshest vegetables.

We hope you will find STAMMTISCH your place to come together. Our table is much more than a means to an end. Here you can spend time together with your loved ones and enjoy the best the region has to offer.

We look forward to seeing you!
All the bestClaudia Pongratz and Andreas Hamler

Fresh Fish From a Styrian Spring

When it comes to raising high-quality fish in Styria, no one has a better track record than Hubert Schröcker, the owner of the Schröcker fish farm in Weiz. For over 40 years, Hubert has been working in the fish farming industry, guided by his commitment to sustainability and locally sourced products. That’s why, here at STAMMTISCH, the only fish that make it onto our menu are fish from Schröcker.

“We use natural spring water in our fishponds, right from the region,” says Hubert. “Our fish have plenty of room to swim in, and we don’t give them antibiotics.” At the farm, Hubert and his team cultivate several types of fish, including char, brown trout, carp, salmon trout, and sturgeon. “Every day,” he says, “we start at five in the morning, making sure everything is in order. Each pond is taken care of individually, and we pay special attention to the younger fish.” Whether they’re served fresh, pickled, smoked, or as a spread, we promise his award-winning fish will leave a lasting impression.

100% Premium Quality From Styria

The Zotter farm, a family business in its fourth generation, is in the Styrian town of Oberbuch and has become one of Austria’s top suppliers of premium veal and beef. Their uncompromising commitment to offering the highest quality products in a sustainable way – something which is practiced every day at Zotter – is what has piqued our interest here at STAMMTISCH.

“Sustainability is very important to me,” says Christoph Zotter, Managing Director and great-grandson of company founder Franz Zotter. “We always think about the ecological cycle and, as a regional company, have consciously opted for sustainable solutions. Since last month, we’re also the first Austrian farm that produces veal and beef to be 100% carbon neutral. We’re doing this with heat recovery ventilation systems, green energy, and short transport routes. We also have a photovoltaic system in the works.”

On top of sustainable production, Christoph also has a particular concern for the welfare of the animals at Zotter: “It’s really important to me that our calves are fed in a species-appropriate manner and have plenty of space to play around. Since we first started, our farm has thrived on partnerships with farmers from around the region, mostly from Styria. We’re committed to quality and driven by passion, both of which are reflected in our products.”