The best restaurants in Burgenland in the Mid-Range Price Category
A flagship in southern Burgenland, where classic dishes (Feuerfleck/Tarte Flambée, fish soup) are creatively refined on the wood stove. The top service from Melanie Csencsits and Ober Géza is complemented by an impressive wine cellar.
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.
An industrial monument is one thing. Delighting guests in a contemporary way is another. The young crew achieves this with lentil dal as well as with Beuschel and the almost legendary original cheese dumplings. Fine!
Game (venison roast beef or shoulder of venison) is in season all year round at the Fröhlicher Arbeiter. The grammel dumplings too. Hannes Tschida knows his way around rustic cuisine and also draws on the full range of wines.
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.
Now a must-visit between lake tours, wine tasting and stork watching. Michael Pilz keeps the level high: with handmade pasta, sorbets from his own production and delicacies such as farm duck.
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 "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.
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.
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.
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.
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.
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.
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.
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.