Accommodation – restaurants in Burgenland
Onion brioche, beurre blanc and choux - Alain Weissgerber flexes his French muscles time and again. In between comes veal or garden vegetables from the open fire. Top cuisine at its best!
Whether with the Sautanz or the "normal" menu, the credo of offal celebrant Max Stiegl is: there is no such thing as a bad piece of animalistic. This applies to grey cattle and camera sheep as well as goat.
The impressive hotel building by winemaker Scheiblhofer also stands out when it comes to fine dining. You rub your eyes, especially when it comes to wine. The kitchen loves elegance (sauces!) and draws on the full range of ingredients.
This winegrowing family's restaurant was an insider tip, especially for guests of the Residenz. Tobias Velich's cuisine is strongly French-inspired. Beurre blanc and ‘Stekovics’ vegetables.
Neusiedler catfish, steppe beef and Mangalitza are just three of the local ingredients in this special kind of inn. Markus Lentsch serves timelessly good cuisine along with the restaurant's own wines. A perfect match!
At lunchtime, home-style cooking reigns supreme, while Mateo Lopez offers more experimental dishes in the evening: catfish meets pork belly and caviar meets venison. Regional wine delicacies are available to take away in the vinotheque.
Four days a week, Martin Steinkellner invites guests to dine at Kranich by Steinkellner. His fine dining line is seasonal and purist. Also in the "Friedensburg": wine masterclass with experienced guests!
The restaurant has evolved from the "small Taubenkobel" and now serves casual Burgenland fare. Cabbage and sausages, but also whatever vegetables the season has to offer. Simply casual, simply casual.
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.
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.
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!
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 charming chef follows a clear line: "Burgenland delicacies that also taste good in Hungary". That's why cabbage soup and strudel are as much a part of Gerlinde Gibiser's cuisine as the autumnal goose.
The menu in its new look shows the focus of the logo: Head chef Martin Wresnig focuses on fish specialties - from smoked trio to char. But classics such as liver are not to be missed!
Burgenland, occasionally Hungarian - this is how the Luisser family describes their traditional cuisine in the Uhudler region. This means: strudel, lángos, cabbage soup and Somlauer dumplings to finish.
Michael Mooslechner's patisserie past is still alive in the Christmas bakery. Otherwise, you can enjoy real Viennese cuisine, from Beuscherl to Wiener Schnitzel, in the wonderful Rusterhof ambience.
"Mulatság" is the motto at the Seehotel, where there is always something going on. Culinary delights range from burgers, ham dumplings and scampi to vegan lasagna. Particularly popular: Sunday brunch with a view of the lake.