The history of the Urdlwirt

1870

The brewer’s drayman Georg Urdl purchased a small inn, which was a popular meeting point for carters and coachmen of the vicinity. In the beginning the inn provided its own fruit and vegetables and meat from its own farm. Already at that time Urdlwirt was a very popular destination for the inhabitants of Graz. They preferred to come on their horse-drawn coaches or their bikes mostly at the weekend in the then as  “Backhendlstation” (fried-chicken station) well-known inn.

1950

Georg Urdl (II), son of the brewer’s drayman (and pastime hunter) Georg Urdl and his wife Rosina took over the inn as the following generation and kept to the founder’s tradition. Good home cooking and first of all the “Styrian fried chicken in breadcrumb coating” were served.  Rosina Urdl was the life and soul of the business and cared for everything, most of all for the good meals. There was plenty to be done. Soon Urdlwirt was a home of three girls, because Georg and Rosina Urdl increased their family with their three daughters Rosi, Waltraud and Margit.

1980

Opening and takeover of the newly built Urdlwirt with 20 guest rooms by Herbert and Waltraud (in the meantime not Urdl anymore) Reif. But also the new Urdlwirt became too small, so that in the following years two new guest houses were built. Nowadays there are 140 beds for staying overnight as well as 400 seats in the restaurant and 200 seats on the terrace available. Herbert and Waltraud Reif have got three children (Georg, Herbert and Brigitte). Georg (as his wife Helga) and Herbert Reif have already been working for quite some time in this business.

2008

On January 1st Herbert und Waltraud handed over their business to their sons Georg und Herbert, who are now running the business with their wives Helga and Esther.

"Not many changes should be made in a system that proved very worthwhile", is the opinion of both families. That's why the basic concept should be kept except for some small changes.

Family Reif:
“Since the early days the satisfaction of our customers has been our main priority and it still is today.”