The Best Restaurants with 2 Falstaff Fork(s) in Burgenland
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.
Elaborate and product-focused cuisine - Adi Karner is at his best when it comes to fish and seafood. The patron doesn't like mainstream wines, but Istrian and local winemakers much more.
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.
Even under the new kitchen management, the focus has not been lost on beef: the Hallers' circular economy provides the basis for tartare, burgers and, of course, the inimitable steaks from Fleckvieh cattle.
When it comes to wine, sommelier Peter H. Müller has always had a blast. Eclectic dishes are also served on the plates, namely everything that he likes: catfish meets Adana kebab and flat iron steak.
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.
The resort focuses on health, and gluten-free and low-carb dishes are available. The kitchen line, which oscillates between Pannonian delicacies and Asian accents (bowls), can do both.
The Asian approach has been scaled back somewhat, but house classics such as spring rolls and Black Angus wok are still available. Plus Viennese cuisine and - how could it be otherwise - plenty of Blaufränkisch.
Wherever possible, Burgenland gourmet delights are incorporated: Pannonian pumpkin vegetables or schnitzel from Seewinkl's own pork entice alongside Seewinkl tapas. Afterwards, pizza and steak await.
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!
Michael Strobl's genuine Austro cuisine at the iconic Esterházy castle turns out to be a stroke of luck. Breakfast is also very popular on Sundays. Snack plate with Windisch sausages and Wulka prosciutto.
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.
Reliability is on the menu in the centre of the "smallest big city" - right next to selected wines (from port to champagne), local ingredients and regional delicacies. Just as it should be!
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 "Mü" is now called Csello, and the colourful interior continues to characterise the new restaurant address. Thanks to Ulrike and Mario Müller, moor ox and skrei are served alongside beats and cabaret for four days.
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.
In the home of the "Genuss-Safari", a conscious effort is made to use regional ingredients for the dishes of the day (such as Seewinkler noodles). You can watch the refinement process during show cooking and at the grill station.
The state capital’s lodge! The new touch in the kitchen combines Levante with Lekvár and Burgenland with bazaar spices: Duroc souvlaki and hummus, peppers with labneh, and of course Esterházy wine.