Nespresso – 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!
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.
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.
When catfish liver is delivered by fishing legend Emmerich Varga, you should go for it. Oliver Wiegand knows his way around such gourmet dishes, but also serves roast beef or farmer's chicken for two.
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.
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.
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.
Artful cuisine in the spa town. Harald Hinteregger likes to give free rein to his Francophile streak - from duck liver crème brulée to aged cheese. Always on hand: good wood-fired bread and menu options!
Here, everyone can be the "rooster in the basket" - and enjoy the fried chicken from this idyllic establishment, which has long been more than just a Heuriger. Nevertheless, there are many Burgenland options in tapas format. Yummy!