How Niki Lauda's craving created Vienna's beloved wild boar stew

A simple request from racing legend Niki Lauda led to the creation of a now-famous dish at Vienna’s Jagawirt inn. Thirty years ago, the Reisfleisch—a hearty wild boar stew—wasn’t even on the menu. But Lauda’s persistence convinced landlord Peter Goach to add it, turning it into a signature offering.

The story began in Vienna’s 18th district, close to Pötzleinsdorf Castle Park and the Vienna Woods. Back then, the Jagawirt served a short, focused menu of staple dishes and seasonal specials. Lauda, a regular, kept asking for Reisfleisch—a dish the kitchen didn’t yet offer. Eventually, Goach gave in, and the wild boar hybrid stew, sourced from West Styria’s Schilcherland, became a permanent feature.

Today, the inn seats around 240 guests, surrounded by a sprawling garden and playground. The kitchen and service staff have stayed loyal for decades, with Christian cooking since 1998 and Nina working there since 2000. Goach’s vision for the future is clear: he wants to phase out printed menus entirely. Instead, waiters will verbally present daily specials, ensuring freshness and quality. He stresses, though, that the *Jagawirt* will remain a proper inn—not a casual roadside stop.

The Reisfleisch remains a tribute to Lauda’s influence and Goach’s willingness to adapt. The inn’s long-serving team and focus on seasonal dishes keep its reputation strong. For now, the dish stays on the menu, but future diners may hear about it only from their waiter.