"International Cuisine" Restaurants in Burgenland
At lunchtime, Adi Karner offers a small menu, but he is at his best in the evening. Spanish influences and Asian notes (bao or curry risotto) inspire unconventional creations.
Tartare, steaks and spare ribs represent the final stage of the circular economy surrounding "bull beef". But even without a walk through the information exhibition, the (mostly) meaty delights taste delicious.
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.
Stefan Steinhöfer has breathed new life into the venerable cellar. The lunch menus are an option, but it gets more imaginative with starters such as the pumpkin curry soup - or delicious zander.
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.
This cuisine is full of ideas that set it apart from the standard spa fare: show cooking or themed brunches ("American style"), Pannonian accents and changing five-course menus await.
Don't make a cult out of food, keep it like grandma. But it's not just the village's plane tree that stands out under this motto. Marrow bone soup or roast onion roast are school-like. Thank you, grandma!
The garlic-spiced hake refers to nearby Hungary, as the cuisine is as boundless as Liszt's music. In addition to Pannonian dishes, Asian dishes such as prawn noodles or surf and turf also await.
Business lunches are in keeping with the hotel's modern design, but the real eye-catcher is the wood-fired grill. Steaks are perfected here, but the "Galántha Burger" made from Angus beef is also a real treat.