Falstaff Restaurantguide 2024: The best Restaurants in Burgenland
One of the essential addresses for local cuisine. Thanks to the Istrian "outpost", wild-caught fish is added to the garden vegetables on the open flame, which Alain Weissgerber manages masterfully.
Provocateur and celebrity host, but above all an outstanding chef - Max "mehr Biber verkochen" Stiegl leaves no one cold. The restaurant gem continues to cultivate "Pannonia meets nose to tail". That's a good thing!
The six-course "Great Dinner" is also available to non-hotel guests. In addition to wine treasures ("Batonnage" by the glass!), they can enjoy creative dishes such as Burgenland cheese dumplings and Asian flavors.
The "starters" from Jürgen Csencsits' wood-fired kitchen deliver Burgenland on a plate. Surprising accents - ras el hanout, pak choi - demonstrate the creativity of this dining institution in the south.
Confit onions, "jus à la diable" or Challans duck. Add to this the extensive selection of Burgundy and champagne on the wine list - Francophilia is a hallmark of this remarkable cuisine.
Every place should have an inn like this. Cabbage soup, the legendary chicken liver, zander and the chestnut garden are just a handful of reasons on a long list alongside the house Burgundies.
You could rely on the unique look. But regional producers ("Saps Kraut", "Leithaland-Gemüse") give this Austro cuisine a direction. Delicious exception: Vorarlberg cheese.
From winter skrei to autumn truffles, at Michael Pilz you can enjoy the rhythm of the seasons. In the often tourist-crowded Freistadt, this gem has fortunately retained its charm.
It just fits! Hannes Tschida's Pannonian grounding, together with the wines, ensures a cheerful atmosphere. The kitchen delivers forgotten dishes (veal cheeks) and surprises with many a delicacy.
The atmosphere at Schlaining Castle is something very special, and the cuisine caters to guests in a hurry - with pasta and "Lumpensalat" - as well as hungry explorers of the south. A good "home base"!
The Taubenkobel bistro has its own vibe. You can enjoy the gourmet cuisine by the glass and browse through the gourmet menus. This can be a warming soup, but also a perfect sausage or pasta.
Yes, the Mediterranean gull breeds on the lake. It not only gives the restaurant its name, but also serves as a symbol of Mediterranean influences. Vermouth mousse or trout and basil roll are proof of this.
At lunchtime, Adi Karner offers a small menu, but he is at his best in the evening. Spanish influences and Asian notes (bao or curry risotto) inspire unconventional creations.