Falstaff Restaurantguide 2024: The best 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.
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.
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.
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.
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!
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!
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.
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.
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.
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.
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.