In earlier days however, a Wachholderbusch - a spray from the juniper bush - was hung over the entrance to show that the tavern was open and that is why this type of tavern was given the name “der Buschenschank”. The history of Buschenschanks goes back to the 17th century. At that time Emperor Josef II founded the basic concept of the Buschenschank as it is known today. A regulation decreed by him granted everyone permission to serve, respectively to sell, foodstuffs and beverages produced by them on their own premises. With time, the serving of foods and beverages had to be notified of, and meanwhile there is a special law in Styria for operating a Buschenschank. This law states that only cold foods from in-house production or made of farm products may be offered. Serving warm foods is strictly forbidden as well as the sale of coffee, beer or soft drinks. So, those are enough hard facts. Onto the most important things in a Buschenschank namely the food and the wine.
The classic dish in every Buschenschank is a Brettljause – a selection of cold cuts, cheese and pickles. Meanwhile though a wide variety of spreads, including vegan ones, various cheeses, fish and delicious salads are part of the normal snacks on offer in a southern Styrian Buschenschank. Sweets are also on the menu of a Buschenschank nowadays. Spagatkrapfen - Austrian cream horns -, Strauben, Buchteln – baked dumplings filled with jam -, confectionery, various types of Strudel and many more sweet dishes tempt the palates of gourmands.
To accompany all these delicacies, one naturally drinks the wine from the tavern itself, fruit juices or nectars from their own production or regional production and schnapps distilled in-house from various fruits and herbs.
Have you ever sat on the terrace of a Buschenschank for a few hours in the middle of the southern Styrian wine region with a delicious glass of wine or fruit juice in your hand and a tasty snack on the table beside you and just let time stand still? No? Then it’s about time isn’t it – off to the south!
