Landhaus to go

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When Lisl Wagner-Bacher is not writing cookery books or is out with her grandchildren, she cooks. Apricot jams in the summer, plums in the  autumn, delicious sauces all year round as well as vital meat stocks for the work on the stove.

On course

Cooking classes

Almost nobody is such a good cook that they can’t learn a few more tricks in a cooking class with Lisl Wagner-Bacher and Thomas Dorfer.

Reading matter

Cookery Books

Not only does Lisl Wagner-Bacher belong to the first generation of distinguished, pioneering chefs in Austria. Her cookery books also reflect the time when they were written.

Reading matter

Not only does Lisl Wagner-Bacher belong to the first generation of distinguished, pioneering chefs in Austria. Her cookery books also reflect the time when they were written. They depict the development of the Landhaus and, in doing so, the development of Austrian cuisine from the 1980s to the present day.

One of the latest books comes from the time when Lisl Wagner-Bacher and Thomas Dorfer were at the stove together: two generations of top experts. The older works, too, are still up-to-date and inspiring. Top Austrian journalists and friends of the house such as Christoph Wagner, Peter Breitschopf and Christian Grünwald have contributed to the books. A collection of cookery books without Lisl Wagner-Bacher's publications is akin to a cutlery drawer without cutlery.

Landhaus Bacher for your home

When Lisl Wagner-Bacher is not writing cookery books or is out with her grandchildren, she cooks. Apricot jams in the summer, plums in the autumn, delicious sauces all year round as well as vital meat stocks for the work on the stove. You can acquire these expressions of the expertise of a top chef from everyday culinary life. At Lisl Wagner-Bacher’s small shop in Annagasse in the first district of Vienna. As well as from our online shop. The offering includes spices and, of course, her legendary homemade walnut liqueur.

On course

Cooking classes

Almost nobody is such a good cook that they can’t learn a few more tricks in a cooking class with Lisl Wagner-Bacher and Thomas Dorfer. Even the freshest layman at the stove will benefit from Lisl's long experience as a TV cook and cookery book author. No one can claim that there is nothing to gain from Thomas’s knowledge of contemporary cooking techniques. The motto is: Good things simply explained. The focus is always on the topics of seasonal vegetables, fish and, naturally, everything to do with sauces and soups. Our cooking courses can also be booked for groups. Cooking together brings people together, more than a survival camp or a canyoning course.

The number of participants is limited to 8 people per course.

 

Dates will follow as soon as possible