Strausse, or strausswirtshaft, is a German tavern and wine bar owned by winegrowers that evolved from a place to taste and purchase wines to include foods that complement the flavor of the wines. They historically opened seasonally and sold locally produced wine, cider, and liqueur, and are exempt from certain taxes that restaurants are subject to. They cannot seat more than 40 people, but there is no regulation on how many people can be in the actual building.
A strausse, which is often called a strausswirtshaft, is a type of tavern and wine bar found in German-speaking countries. These establishments started out as places where people could taste and purchase wines sold directly by the winemaker and evolved to include foods that complement the flavor of the wines. In most cases, the main focus of the strausse is the sale of wine. These taverns are still usually owned by winegrowers and are found in those areas of Germany, Austria and Switzerland where grapes are grown for wine.
Historically, a strausse was only opened seasonally, when the year’s wine was ready, so that winemakers could sell their wine directly to the public. The owners let people know that the shop was open by displaying a bundle of flowers, called a strauss, which is how these shops came to be known by their current name. In addition to wine, many of these taverns also sold their own distilled liquors and simple, cold meals. Nowadays, the laws governing the operation of these taverns state that they can serve food as long as it is simple, traditional German or local cuisine.
In most cases, a strausse is owned by a vintner and is used primarily as a place to sell wine directly to the public. This type of store is often exempt from certain taxes that restaurants are subject to. There are several qualifications a tavern must meet to be considered a strausse for tax purposes. The tavern can only be operated seasonally and for up to four months each year. Locally produced wine, cider, and liqueur are the only types of alcohol permitted in a strausse, and the owner is not permitted to operate the business as an inn by renting out rooms.
Historically, strausses were located in vineyards. Many of these taverns were housed in farm buildings, such as barns or stables, which provided an open floor plan that could accommodate numerous guests. Although many strausses are still housed in rustic buildings, their popularity in recent decades has led to the development of taverns that are more exclusive. Whether large or small, a strausse cannot seat more than 40, although there is no regulation on how many people can be in the actual building, which may have a large bar where people can stand.
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