HOSTS WITH A FUTURE

Inspired by yesterday - improving for today - shaping for tomorrow

THE PEOPLE

behind the good flavour

At GÖRG, flavour and aesthetics on the plate go hand in hand with perfect service.

This claim unites us – Stefan and Martin – and characterises our daily work. We are united by our ability to treat our guests and each other with friendliness and humour. We complement each other perfectly in our culinary craft.

Stefan Görg

Owner

Owner

Stefan’s strength lies in seasoning – he has an unerring sense for the perfect flavour point. He has honed this skill in valuable stages of his career, elevating many dishes at GÖRG from good to great:

  • Restaurant-Hotel Obauer | Werfen
  • Gourmet restaurant Triad | Krumbach
  • Interalpen-Hotel Tyrol | Telfs-Buchen
  • Landhaus Bacher | Mautern
  • DaVinci | Koblenz
  • Restaurant Aubergine | Koblenz

Martin Görg

Owner

Owner

Martin impresses with his elegant signature style when arranging the dishes. He has spent the majority of his career at his parents’ Kupfer-Dachl (now GÖRG). He has perfected cooking and the presentation of dishes during his time there. He can also look back on impressive times in the

  • Linsberg Asia | Bad Erlach
  • Restaurant Steirereck | Wien

.

Gertrud und Karl Görg

Senior Owners

Senior Owners

The senior bosses wrote history with their Kupfer-Dachl restaurant and laid the foundations for today’s GÖRG. Today and in the future, Stefan and Martin are fortunate to be able to count on the support of their parents. Whether in the kitchen, where Karl still has a tip or two up his sleeve, or in service, where Gerti is always on hand with her charm and experience. And who knows, you might even catch Karl adding his unique touch and Gerti sharing the best anecdotes of the last thirty years with a twinkle in her eye.

Growing together

From meadow to award-winning restaurant

Everything that the GÖRG is today is the result of a shared journey.Our success is the result of the support and trust of our guests and partners.

Here in Eichbüchl, where there was once a green meadow, there is now a down-to-earth award-winning restaurant that is proud of its past. With regional products and the highest quality, we look after our guests as if they were our own family.

A special symbol of our path is an orange tree that our grandmother once received as a gift. This tree has grown with our restaurant and thrives magnificently. It is a living symbol of our tradition and constant development. We have our sights firmly set on the future!

orange tree

1968

A vision becomes reality: opening of the Ofenböck wine tavern and guesthouse

It all began in 1968, when Julius Ofenböck realized the idea of setting up a wine tavern and guesthouse on the Sunnleit’n. Together with his wife Magdalena, he realizes the project on the Eichbüchler hills – together they create a place of cosiness and hospitality with a guest room and eight rooms with washbasins and a shared bathroom, which soon becomes known far beyond the borders of the region.

1973

More rooms. More fame.

With the increasing popularity of their establishment, Magdalena and Julius Ofenböck decide to expand the guesthouse. Six new rooms are built on the first floor, all equipped with a shower and WC – a luxury that was still rare at the time. Cosy private rooms are also created for the family.
At the same time, they began growing fruit, vegetables and wine. Julius proudly bottles the first Katzelsdorfer Bouteille – a Bouvier.

Meanwhile, Magdalena publicises the Heurigen and the Pension Ofenböck with its legendary Schmerstrudel on Radio Niederösterreich. Even then, the family attached great importance to regionality and quality.

The business also became a popular venue for weddings and a meeting place where guests from near and far always felt welcome.

1992

Generation change

Daughter Gerti and her husband Karl Görg take over the family business and immediately start planning a complete remodelling of the restaurant. Kitchen, entrance, bar – everything gets a new place. All rooms are equipped with showers and toilets. The two of them lend a hand to realise their vision and make the restaurant fit for the future. The “boys” can continue to count on Julius’ help with fruit and vegetable growing.

1993

From wine tavern to award-winning restaurant

After 24 years as Pension and Heuriger Ofenböck, the renovated business is now being reopened as the Kupfer-Dachl restaurant. The focus is now on high-quality cuisine, and a lot has changed. An exclusive interior with fine furniture and cloth napkins creates the right ambience. New opening hours, a wine list with a focus on Austria and a special selection of dishes underline the restaurant’s high standards.

The Kupfer-Dachl soon becomes so popular that there is hardly a seat left without a reservation. The Eichbüchl insider tip is increasingly developing into an established toque-awarded restaurant, as the restaurant has enjoyed numerous awards since 2008.

The sons Stefan and Martin are always on hand to pour a glass of fine wine, serve their dad’s delicacies or charmingly entertain the guests.

2024

The path to the future: opening of GÖRG

Thirty years later, it is once again time for a generational change. Gerti and Karl Görg proudly hand over their successful business to their sons Stefan and Martin at the turn of the year from 2023 to 2024. With fresh energy and passionate commitment, the two brothers follow in their parents’ footsteps and look forward to a promising future that combines both innovation and proven quality.

Come

into our team

For thirty years, the Görg family has been running the restaurant of the same name (formerly Kupfer-Dachl) in Katzelsdorf, near Wiener Neustadt, as a successful family business. Over the years, we have received several awards, which underlines our passion for first-class cuisine and excellent service.

We attach great importance to a pleasant working environment and a job that is fun and enjoyable. We form a team that pulls together to offer our guests special culinary experiences. Every second Sunday is free. Anyone who wants to grow with us is welcome to join our team.

Service staff

10 – 40 hours

mainly at the weekend

If you have already gained experience in the catering industry, you are welcome to bring this with you.

Even if you don’t have any experience, you’re welcome to join us – we’ll train you!
Also ideal for students!

Chef

20 – 40 hours

Wednesday to Sunday 4 – 9 hours each

Cooking directly with the bosses.
Familiar working environment.
Regulated working hours and overpayment possible.

We look forward to your call.

Can't find your job here?

10 – 40 hours

Wednesday to Sunday

Apply anyway

We welcome all serious applications and will of course provide you with more detailed information on the options available.

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