"Warm Dishes" Wineries in Burgenland
A breath of fresh air every year: the now pop-up heuriger keeps moving. In 2025, the MAST team led by Matthias Pitra and Steve Breitzke provides fresh impetus. Natural wines, home-grown vegetables and, of course, the much-loved Leberkäse.
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".
With a view towards Hungary, surrounded by valuable vineyards, the Wachter-Wiesler family offer their award-winning, recently certified organic wines and tasty specialities in their wine tavern. Tip: guided tour of the winery.
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.
They make themselves scarce, but no guest would want to miss the Erbhof family's Heurigen! Family patisserie and the right accompaniment from their own vineyards are just two of the highlights. The relaxed atmosphere and curated delicacies (Blunzen!) make up the rest.
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.
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!
Here, rustic ambience meets innovative Heurigen classics. In the old vaulted cellar or on the terrace, you will be spoilt with everything from gorgonzola spread to sheep's cheese wrapped in bacon to "baked mice". Familiar atmosphere and own venison.
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.
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").
The "Landmatura" brings life in the countryside to life in a fun way. Culinary delights take centre stage in the Heurigenstadl: regional, seasonal and homemade. Many products are also available to take away in the farm store. An enjoyable excursion destination for the whole family.
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.
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 rustic Heurigen has been around for 70 years, delighting guests with traditional delicacies. The "Sauren Rüben" (sour turnips) are a particular hit, and the "Schmerstrudel" dessert should not be missed. One of Hannes Steiger's exciting wines is the "Hasenriegel".
South Burgenland tavern with that certain something. The menu ranges from classic caraway roast bread to Austrian tavern cuisine (own pig breeding!) and seasonal dishes. Tip: spacious tasting room and cellar tours.