"Dogs allowed" Wineries in Burgenland
The sisters are a little deep with their own description: "Traditional Heurigen food, combined with our regional wines". Because with ideas and passion, it becomes a top address. The latest coup is the themed wine tavern "Brot & Sprudel".
A gastronomic experience of the region! Guests enjoy classic Heurigen dishes, seasonal specialties and regional delicacies. The Seewinkler cold cuts platter with Mangalitza ham and steppe beef goes perfectly with the hotel's own "Dankbarkeits" wines.
Honest home cooking with sophistication is served, complemented by Pannonian delicacies such as a genuine Szeged goulash, which is rarely found today. The large, seasonal selection is just as impressive as the consistently high quality.
Grandad once turned the cowshed into a wine cellar. Today, the lovingly renovated Schenk'haus is a veritable gem - just like the wines of "rosé queen" Pia Strehn, an unconventional but motivated sous-chef. Attention: only a few dates!
If you don't know Günter Mittermayr's cuisine, the ‘mouflon curry’ is usually enough to get your attention for the extraordinary Heurigen. The apricot dumplings are an absolute must. And the Grüner Veltliner called ‘Black Sheep’ flows into the glass.
One of the best addresses on the Eisenberg. Exquisite wines, fine food. Game specialities from the local hunting ground, pork from home slaughtering. Award-winning wines, also from the magnum. The "Ried Saybritz", for example, is top of the range. Attention: opening hours are rare.
It can get hot in the eponymous "Hölle" vineyard - which is why there is also Gols beer alongside the wines. Markus Lentsch's flagship Zur Dankbarkeit is committed to the quality of the cold delicacies. He also stocks the legendary Pinot Gris.
The hosts Doris and Michael, a well-coordinated team in search of that special drop, are passionate about wine. The chef shines with ideas such as the "Weinzeitburger": Surschopf with wine coleslaw in a Wachauer Weckerl. Original and really good.
The "Piris" like to eat: daily delicacies, an extensive Heurigen menu and then the "Kulinarien" with seasonal specialities. Then there are the grapes, which enable the four brothers to produce fine wines not only from the "Hausriede" Hohen Gieser vineyard.
Whether in the beautiful guest garden or in the cosy parlour, you immediately feel at home here. The venison specialities are an excellent choice: salad with venison boiled fillet, venison aspic and meat loaf impress with their intense flavour and top quality.
The Strommers have long since proved what they are capable of as winegrowers. The next generation has brought a breath of fresh air and given the vaulted cellar in the centre of the Kellergasse a stylish and modern makeover. The top Burgenland cuisine - bean strudel! – remains in place, of course.
A pretty traditional restaurant with an adjoining conservatory overlooking the vineyards of the Gaas vineyard. Fine caraway roast and seasonal gourmet specialities from 5 pm to accompany the always "groszartigen" wines. Always open on request: Rarities and large bottles.
Rosé is a trademark of the Weinwirtschaft: whether sparkling or still, it makes no difference. The speciality of the two generations of winegrowers is served with seasonally changing delicacies such as Roman bread and smoked fish terrine. Inventive and tasty!
Fabian Sloboda has breathed modernity into the Heurigen and reinterpreted both the style and the offer. One highlight is the "Tasting Quartet" with four tasting glasses and matching food. Or the "Blind Date": Wine from black glasses for countered tasting.
From Grandma Gitti's bean strudel to the Blunzen plate and the Heurigen wrap (!) to snails, vegan dishes or even the "Ollahaund plate"; the menu combines classic and modern, rustic and elegant. Everything bears an unmistakable signature. Chapeau!
Elisabeth and Johannes Rittsteuer have created a Mediterranean, relaxed place to enjoy their organic wines. Cheese and olives are the minimum requirements for wine lovers. Fridays, when they always serve freshly baked Buchteln, have become a firm favourite.
Experiencing southern Burgenland - and the Csaterberg - means enjoying wines from the Opalboden, snacking a little more and enjoying the relaxed charm of the region. The good news is that with Kathrin and "Stuki" this is not only possible, it's part of the programme.
Classic and seasonal dishes such as asparagus, Martinigansl or cherry strudel can be enjoyed in the cosy garden or on the sun terrace. Numerous wines are also served by the glass. Tip: Various brandies made from the Leithaberger Edelkirsche cherry.
It doesn't get much cosier than this. The newly opened Rebstöckl is also a gastronomic delight. Creative spreads (almond and leek or caraway roast to spread) as a base invite you to enjoy a rustic wine tasting alongside the "Schneewittchen-Schnittchen".
Another gem from top winemaker Michael Guttmann. Irmgard is the boss at the Schankhaus and she knows how to combine the best quality local ingredients with authentic dishes typical of the region. The beautiful inner courtyard resembles a real plant oasis.