From the 19th Vienna district to the Gurktal valley – Barbara’s organic Martinimas goose
Some dishes stay with you for many years. They change location, but not their origin. Barbara's Martinigansl is one such dish.
Even back then in her village tavern in Vienna's 19th district, Barbara prepared organic geese for her guests. Then as now, her concern wasn't just about the finished dish. The crucial question was always where the goose came from, how it was raised, and with what care it was processed.
In autumn, Barbara continues this Viennese pub tradition in the Village tavern at Ebner 1822 away – with organic pasture-raised geese from Carinthia and at most 20 people at the large table.
A dish with history
For 15 years, Barbara ran the village pub in Vienna's 19th district. During this time, the organic roast goose became one of those dishes that guests loved coming back for in autumn.
Later she took over the traditional wine tavern Arlt in Hernals. Barbara stood in the kitchen herself, preparing classic Viennese dishes using organic ingredients.
Under her leadership, the Weinhaus was awarded 88 out of 100 points by the KURIER – with 43 out of 50 points going to the kitchen. In 2021, Barbara received the BIO GASTRO TROPHY in the „100 percent organic“ category.
These awards were a nice validation. For Barbara, however, what happens on the plate and around the table always remained more important: good craftsmanship, honest ingredients and guests who are happy to return.
From Vienna to Carinthia
Today Barbara is back in a village pub. No longer in Vienna's 19th district, but in the Gurk Valley.
Much has become smaller. There is no extensive menu and no large dining area. At the Dorfschenke bei Ebner 1822, a maximum of 20 people eat at a communal table.
What has remained is Barbara's way of cooking. She follows the season and what is currently available in good quality. The aim is not to have as much as possible on the menu, but the right things on the table.
So your Martinigansl too will find a new home here – not as a reminder of the past, but as a continuation.
Organic pasture-raised geese from the Granitzer organic farm
The geese for the Martinigansl come from Granitzer Organic Farm from Stockenboi in the Weissensee Nature Park.
Christian Granitzer has been dedicated to rearing Carinthian organic pasture geese since 2003 and is one of the founding members of the ARGE Kärntner Bio-Weidegans (Carinthian Organic Pasture Geese Working Group). The animals originate from Austria and are given free access to pasture from as early as their sixth week of life.
For us, this provenance is not an afterthought. It is part of the dish.
Because good cooking doesn't just begin at the stove. It begins where animals are raised, people take responsibility and food is produced with care.
Barbara's roast goose in the Gurktal valley
A good Martinmas goose takes time. Barbara gives it to him.
She doesn't cook for as many people as possible, but for a manageable circle of guests. In the dining room made of wood, clay and straw, people eat together. Whoever comes takes a seat at the large table – perhaps next to friends, perhaps next to people you didn't know before.
What counts is an autumn day in the Gurktal, a carefully prepared organic Martinigansl, and enough time to enjoy it.
Dates in autumn 2026
Barbara serves her Martinmas goose on four weekends:
- 23rd to 25th October 2026
- 30 October to 1 November 2026
- 6th to 8th November 2026
- 13th to 15th November 2026
Every Friday, Saturday and Sunday.
Since there is room for a maximum of 20 people in the village pub, we kindly ask you to book in good time.
Reservation: Telephone: 0676 540 1016 E-Mail: urlaub@ebner1822.at
What began in Vienna's 19th district finds its continuation in the Gurktal today – from one village tavern to the next.