"Barrier-free" Wineries in Burgenland
A good loaf of bread, a glass of sparkling water—that’s often all it takes to sweeten the day. Carina and Edith embody hospitality with palpable passion and a clear commitment to quality. This runs like a common thread through the entire dining experience.
The best thing to do is to stop by and take a look around. Because this winery is one of those truly special places! From the “Groszecco” to the full-bodied cuvée that aged for 18 months, Andreas Grosz has everything in his cellar to delight connoisseurs.
The bean strudel recipe, a staple on the menu, comes from Grandma Gitti. The other Heurigen delicacies are also delicious. The menu is rounded out with creative ideas like the Kistnbratl burger and the Buschenschank wrap. The bacon and sausage come from the restaurant’s own smokehouse.
“Refreshment and conversation”! Two of the best parts of a visit to a Heuriger. Relax and enjoy yourself in great company, with top-quality wine and food. Air-dried barrique ham pairs perfectly with the wine. Relaxed and casual—that’s exactly how it should be.
Even Austria’s Wine Marketing Association chose the Eder as a showcase for the unique Heurigen culture. After all, it’s not everywhere that you’ll find the finest wild sausage served alongside local wines like the “Sir Henri.” Another plus is the large garden—enjoyment in the great outdoors!
A truly great blend of old and new—in the ambiance, the colorful furnishings, and the varied menu. Traditional Heurigen delicacies meet contemporary dishes that complement each other perfectly. Highly recommended: the bean burger and the fish.
Fabian’s good mood is contagious, and the fun continues in the glass: At the “Tasting Quartet,” you’ll sample a wide range of whites, reds, and sweet wines. All this is accompanied by a smorgasbord of treats to nibble on—wonderful! Just sit back, enjoy, and let the day unfold.
Modern and contemporary in style, classic on the plate: roast pork, roast beef, or dumplings with an egg are always a hit. Whether with or without meat, the menu offers a wide variety of choices. “Fine dining” evenings feature special highlights and add an extra touch of sophistication.
A prime example of how tradition and modernity blend harmoniously without losing the wine tavern’s original charm. Cocktails are popular, but the focus is primarily on the distinctive organic wines. Our non-alcoholic recommendation is the “Verjuly”!
Kathrin and Rainer Stubits uphold the traditional hospitality of southern Germany. Delightful white wines—not to mention the Blaufränkisch—derive their character from the geology of the “Csaters.” The food served with them is just as delicious.
Classic cold and hot Heurigen dishes are always on the menu, which is supplemented seasonally—from wild garlic in the spring to roast duck in the fall. A year-round staple: Pannonian cabbage soup. In the summer, the outdoor dining area and sparkling wines are the highlights.
The Pillingers live out their passion for fine dining: their wine selection reveals a refined sense of aroma, and the experience continues just as tastefully at the Heuriger. Homemade regional specialties set the bar high. The Sturm is top-notch!
Quaint, entertaining, and Uhudler—these are the three pillars on which the Schenkhaus rests, where Eva and Martin Weinek bring authentic South Burgenland hospitality to life. The aroma of roast meat from the oven and the “Rebellenwein”—which is also available as a sparkling wine—invite you to linger.
In the Seewinkel region, not far from the Hungarian border, the vines benefit from ideal climatic conditions—the foundation for the Stadler family’s distinctive wines. These are paired with freshly prepared Pannonian delicacies, perfect as a colorful, varied winegrower’s platter.
Walk-in guests, regulars, and the village youth come together, enjoy themselves, and linger. Here, a sense of community is alive and well, and tradition is a given. Whether young or old, there’s always something going on. Seasonal dishes keep the menu fresh and varied.
A cross-section of Burgenland’s Heurigen cuisine: from open-faced sandwiches (including a wide selection of vegetarian and vegan options) to fresh salads and specialty creations like the “Guisa Käsestangerl.” A must-try: the delicious Grammelpogatscherl.
The spirit of the times is alive and well: “Preserve the old, create the new.” Beloved classics remain true to their roots—the onion-crusted roast tastes just like it used to. At the same time, familiar dishes are given a modern twist, such as in the delicious vegetarian versions.
Strudel, asparagus, pumpkin—there’s always something going on in the Döllers’ kitchen. After all, these seasonal delicacies are just as much a part of this charming, traditional restaurant as the wines Lukas makes himself. The old walnut tree in the courtyard, on the other hand, is the restaurant’s visual landmark.
The menu brings together all your favorite Heurigen delicacies and takes the cordon bleu to the next level with creative twists: versions with pulled pork, a “Styrian” style with pumpkin seed breading, or a Mediterranean style, stuffed with tomatoes and sheep’s milk cheese. Freshly baked and always crispy.
In addition to viticulture, the farm raises Mangalica pigs that are raised outdoors year-round. The meat is processed using traditional, time-tested recipes—from sausages and pressed sausage to blood sausages and bacon. Don’t miss the Illmitzer-style Leberkäsbrot.