"Accommodation" Restaurants in Burgenland
Provocateur and celebrity host, but above all an outstanding chef - Max "mehr Biber verkochen" Stiegl leaves no one cold. The restaurant gem continues to cultivate "Pannonia meets nose to tail". That's a good thing!
The six-course "Great Dinner" is also available to non-hotel guests. In addition to wine treasures ("Batonnage" by the glass!), they can enjoy creative dishes such as Burgenland cheese dumplings and Asian flavors.
Confit onions, "jus à la diable" or Challans duck. Add to this the extensive selection of Burgundy and champagne on the wine list - Francophilia is a hallmark of this remarkable cuisine.
Yes, the Mediterranean gull breeds on the lake. It not only gives the restaurant its name, but also serves as a symbol of Mediterranean influences. Vermouth mousse or trout and basil roll are proof of this.
Every place should have an inn like this. Cabbage soup, the legendary chicken liver, zander and the chestnut garden are just a handful of reasons on a long list alongside the house Burgundies.
The Taubenkobel bistro has its own vibe. You can enjoy the gourmet cuisine by the glass and browse through the gourmet menus. This can be a warming soup, but also a perfect sausage or pasta.
Over sixty types of vegetables, herbs and fruit from our own (permaculture) garden set the natural rhythm of the cuisine. With fish or homemade pasta, it becomes a real feel-good kitchen.
In keeping with the focus on wellness, the cuisine follows the path of Mediterranean and vital food. The creative cuisine is complemented by grilled dishes, Ayurvedic flavors and, of course, the impressive wine bar.
Opposite, the Streckhof is being expanded, while in the Traube, the familiar program is running: bean starter with cream soup, red wine treasures from the region, combined with inventive cuisine such as the "Grill & Chill".
For more than a quarter of a century, the Haider family has been serving food both inside and out. Regulars who appreciate chicken liver, pork fillet with lecho or Somlauer dumplings are delighted by the house classics.
The atmosphere at Schlaining Castle is something very special, and the cuisine caters to guests in a hurry - with pasta and "Lumpensalat" - as well as hungry explorers of the south. A good "home base"!
Halbturn's wine, which is also available here, is an insider tip. However, almost everyone knows the restaurant. The ambience ("wedding location!") and the old Austrian delicacies are what make it special!
It is obvious that the "big" restaurant at the thermal spa is light: pike-perch, pasta and carrot cake are three options that are also available to day guests. You can also choose menu items from the buffet.
Tortelloni and Halbturner venison are no contradiction. The Mediterranean flair of the boutique hotel is reflected in the cuisine, which includes octopus. Regional delights - including Martinigansl goose - are also available.
"Blaufränkisch in your blood and sunshine in your heart" is what the Kirnbauer family wishes their guests at the Weinhotel. Classic Austro delicacies (Blunzen, roast beef) provide the basis for the red wine treasures.
Lunch is guaranteed - thanks to venison escalope, veal liver or the already classic fish and chips on Fridays. You are also well catered for here when it comes to wine.
The bestsellers at the Dorfwirtshaus are classic: beef soup, school-style schnitzel and, of course, Somlauer Nockerl. The Gregorits family, who are also known for their venison, love it that way.
Mulatság" is not just a buzzword on the homepage. There's always something going on at the focal point of the lido: cocktails, brunch on Sundays or simply a schnitzel in between!
Regional delicacies are served for breakfast, and this down-to-earth approach continues with a variety of lángos, pumpkin and mushroom spring rolls and Uhudler pheasant. Impressive: the historic Luisser wine cellar.
It all started with the petrol station and the first Herbert at the Treibers. Today, the third Herbert takes care of the wine to accompany the delicacies: for example, the "Hausreindl", chicken liver or a pepper steak.