The Best 10 Mid-Range priced Restaurants in Burgenland

The "starters" from Jürgen Csencsits' wood-fired kitchen deliver Burgenland on a plate. Surprising accents - ras el hanout, pak choi - demonstrate the creativity of this dining institution in the south.

Peter Prieler likes to look eastwards in the kitchen just as much as Konrad Robitza, the man who gave his name to the company, does with wine. That's why no cabbage soup is complete without spicy Kolbász. Exciting cuisine "off the beaten track".

Yes, the Mediterranean gull breeds on the lake. It not only gives the restaurant its name, but also serves as a symbol of Mediterranean influences. Vermouth mousse or trout and basil roll are proof of this.

Every place should have an inn like this. Cabbage soup, the legendary chicken liver, zander and the chestnut garden are just a handful of reasons on a long list alongside the house Burgundies.

From winter skrei to autumn truffles, at Michael Pilz you can enjoy the rhythm of the seasons. In the often tourist-crowded Freistadt, this gem has fortunately retained its charm.

You could rely on the unique look. But regional producers ("Saps Kraut", "Leithaland-Gemüse") give this Austro cuisine a direction. Delicious exception: Vorarlberg cheese.

The Taubenkobel bistro has its own vibe. You can enjoy the gourmet cuisine by the glass and browse through the gourmet menus. This can be a warming soup, but also a perfect sausage or pasta.

It just fits! Hannes Tschida's Pannonian grounding, together with the wines, ensures a cheerful atmosphere. The kitchen delivers forgotten dishes (veal cheeks) and surprises with many a delicacy.

When the Esterházy organic estate in Donnerskirchen turned an old pigsty into a restaurant in 2024, there were two things to note. Architecturally, the exercise was very successful - the signs of the old use, such as feed troughs or the rails of a manure track, were left in place. Reed cladding and good lighting turned a hall into a harmonious restaurant. Culinary, on the other hand, was a stumbling block; the gastronomy didn't seem nearly as well thought out as the appearance. Three years later, everything is different. There is now a proper wine list and the staff has been increased. And above all, Peter Zinter, a renowned chef who knows how to appreciate the full potential of the Esterházy estates and land, has arrived. After all, apart from the farm's own migratory chickens and Angus cattle, the estate boasts gigantic hunting grounds. The results of his passion for hunting could already be seen on the menu at Zinter's last place of work, the Viennese inn "Stern". So it can happen that pastrami from a teal shot two months ago is served as an appetizer on the "Hofmenü" menu, together with smoked catfish cream on crusty bread. The "Organic Angus X White Panther" includes not-so-thin slices of raw boiled beef with raw mountain prawns, whereby the strikingly sour pickled onions rather disturb than accompany the ensemble. Outstanding: raw marinated venison - formed into a ball and rolled in chives - with organic yolk and homemade "Bio-Pannonier" bread. Here, the pike-perch really does come from Lake Neusiedl and is served in an enchanting sauerkraut beurre-blanc. And most importantly - the Esterházy slice does not disgrace the house.

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.

Thomas Pugel is committed to local ingredients. That is why he refines Neusiedlersee zander as well as venison from the Leithaberg. He even uses steppe beef from the other side of the lake for his tartare.

Over sixty types of vegetables, herbs and fruit from our own (permaculture) garden set the natural rhythm of the cuisine. With fish or homemade pasta, it becomes a real feel-good kitchen.

Thanks to the Taubenkobel family, the once TV-famous Gasthaus Stickler now serves up real pub classics. Missing items such as baked mice round off the menu of offal (Beuschel, kidneys), cordon bleu and co.

Wine connoisseur Peter Müller likes fun and quality. So when he serves his "Fish 'n' Chips without Chips", there is no shortage of either. His focaccia with meat loaf and caraway roast also await you at lunchtime.

For over twenty years, the unmistakable culinary delights right by the water have been providing light enjoyment. If you want meat, you can get it too, with fish such as zander forming the core - saltwater animals are also available.

In keeping with the focus on wellness, the cuisine follows the path of Mediterranean and vital food. The creative cuisine is complemented by grilled dishes, Ayurvedic flavors and, of course, the impressive wine bar.

Opposite, the Streckhof is being expanded, while in the Traube, the familiar program is running: bean starter with cream soup, red wine treasures from the region, combined with inventive cuisine such as the "Grill & Chill".

Cultural center with cult factor, classic cuisine: Schlutzkrapfen, beef cheeks and schnitzel are accompanied in the "Mühl'" by Pannonian consorts of the menu - such as fish and chips from the pike-perch.

Here, a large house also means plenty of culinary delights throughout the day. Porridge and "Ruderbrot", the high cream slice and a cocktail, but also chicken liver and farm duck - it's all here!

Whatever golfers and other gourmets are in the mood for, Didi Jandrisits usually has it ready. Whether it's wok or steak, salad with grilled cheese or sparkling wine for a hole in one - that's hospitality at its best!