"Classic & Traditional Cuisine" Restaurants in Burgenland
Whether with the Sautanz or the "normal" menu, the credo of offal celebrant Max Stiegl is: there is no such thing as a bad piece of animalistic. This applies to grey cattle and camera sheep as well as goat.
The impressive hotel building by winemaker Scheiblhofer also stands out when it comes to fine dining. You rub your eyes, especially when it comes to wine. The kitchen loves elegance (sauces!) and draws on the full range of ingredients.
A flagship in southern Burgenland, where classic dishes (Feuerfleck/Tarte Flambée, fish soup) are creatively refined on the wood stove. The top service from Melanie Csencsits and Ober Géza is complemented by an impressive wine cellar.
Neusiedler catfish, steppe beef and Mangalitza are just three of the local ingredients in this special kind of inn. Markus Lentsch serves timelessly good cuisine along with the restaurant's own wines. A perfect match!
At lunchtime, home-style cooking reigns supreme, while Mateo Lopez offers more experimental dishes in the evening: catfish meets pork belly and caviar meets venison. Regional wine delicacies are available to take away in the vinotheque.
An industrial monument is one thing. Delighting guests in a contemporary way is another. The young crew achieves this with lentil dal as well as with Beuschel and the almost legendary original cheese dumplings. Fine!
Game (venison roast beef or shoulder of venison) is in season all year round at the Fröhlicher Arbeiter. The grammel dumplings too. Hannes Tschida knows his way around rustic cuisine and also draws on the full range of wines.
Now a must-visit between lake tours, wine tasting and stork watching. Michael Pilz keeps the level high: with handmade pasta, sorbets from his own production and delicacies such as farm duck.
The "Kohlenfisch" can already be considered a classic at this fine dining spot on the lake. However, the beef tartare is also a work of art under the masterful hands of Kevin Szalai's team.
Thomas Pugel celebrates ten years at the Fossil stove. The recipe for success? Local ingredients, refined to perfection. It reads like this: Black pudding praline or Mangalitza-Grammelknödel.
Steckerlfisch in summer and delicious fish soup are just two of the dishes you should try. What the pond and forest (Unterwarter Wildsau) have to offer is refined. Countryside dining at its best!
Buffalo mozzarella on the 19th hole is how you could describe the Italian atmosphere of the refreshment point on the golf course. Delicious dishes in the Jandrisits family's repertoire: organic lamb cevapcici and piccata milanese.
Wines from the Blaufränkisch region are a specialty at Anni Glatz, and the kitchen cornucopia of Pannonia opens up: cabbage roulades from the Zickental moor ox, bean stew, Somlauer dumplings - it's all there!
The recipe of old master Fritz Tösch remains the same! Local dishes such as lake fish, gray beef or Mangalitza are refined against an unbeatable shoreline backdrop. From the "Fritz am Morgen" to the night cocktail.
When Philipp Szemes is not open, he is producing. Glutamate is banned, but he works his magic on the smoker like no other (pulled goose). He is also a vegan pioneer, whisk(e)y connoisseur and game magician.
The fact that you can book a detox week at the Thermenhotel does not mean that you have to go on a diet. Mediterranean accents, an open grill and plenty of variety are the strengths. Plus: the hotel's own vinotheque.
For a quarter of a century, the Haider family has been serving down-to-earth cuisine in the heart of the wine-growing region (from which a number of trouvailles adorn the drinks menu). Catfish meets liver and cabbage, for example.
The charming chef follows a clear line: "Burgenland delicacies that also taste good in Hungary". That's why cabbage soup and strudel are as much a part of Gerlinde Gibiser's cuisine as the autumnal goose.
Artful cuisine in the spa town. Harald Hinteregger likes to give free rein to his Francophile streak - from duck liver crème brulée to aged cheese. Always on hand: good wood-fired bread and menu options!
You don't have to be a pilgrim to the basilica, some also make a pilgrimage to Frauenkirchen for the Pannonian cuisine of the Hickel family. Hortobágy pancakes, cabbage strudel and paprika lekvár at their best!