"Original Almdudler" 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.
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.
At the Adrian family's modern Heurigenhof, babbling - a casual expression for talking - stands for a relaxed and easy-going atmosphere. With delicious paprika lard, hot plates and wine flights called "Kost-Trios", you can quickly strike up a conversation. Tip: chilled lounge.
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.
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.
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.
Eva and Martin Weinek take a relaxed approach; on the "ausg'steckten" Fridays, they serve the obvious - game and Uhudler from Kulmer Berg - in top quality. From time to time, an oven roast complements the favourites (the spread bread "Halb/Halb").
Typically Burgenland: a spacious courtyard, surrounded by oleanders and filled with hearty laughter. Regional specialities are prepared here with love. Chef and herbalist Ulli surprises with delicious vegetarian and vegan dishes.
Father and son Stadler are known as ex-footballers in Seewinkel, but in their "Schank" they indulge in hedonistic disciplines. There is also room for groups of cyclists, and there is never a shortage of refreshments with a vintner's platter and other delights. Animating white wines, high-quality Cabernet Franc.
A Heuriger of the fine variety; modern and straightforwardly furnished, the menu is just as clear and focussed. Fried Blunzn and roasted liver pay homage to the classics, while goat's cheese dumplings and refined pasta dishes add a fresh twist.
The Heurigen is truly Burgenland: authentic, cosy and full of flavour. While you sit in the garden and listen to the storks chattering, you can enjoy a hearty snack or hearty sandwiches. Everything is generously served and really tasty!
Known as a specialist for high-quality ‘Blaufränker’ wines. The newly refurbished premises serve classic Heurigen snacks, sandwiches, homemade spreads and various salads. Tip: Pinot Blanc and Blaufränkisch from the Hochäcker and Dürrau vineyards.
For 30 years, the Schandl family's cosy Heurigen restaurant on the Steg has been the centre of gastronomic delights that radiate far beyond the village. Thanks to Gabi Schandl's word creations - "Parabara-Brot" or "Bullnjausn" - anticipation is created for the changing dishes.
The menu is as varied as it is special: red wine liver pâté, lamb spread and Mangalitza minced meat are among the specialties. The baked farmhouse breads have cult status - and vegans can also look forward to a large selection of dishes.