Falstaff Restaurantguide 2026: 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!
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.
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.
Peter Prieler likes to look eastwards in the kitchen just as much as Konrad Robitza, the man who gave his name to the company, does with wine. That's why no cabbage soup is complete without spicy Kolbász. Exciting cuisine "off the beaten track".
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.
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.
You could rely on the unique look. But regional producers ("Saps Kraut", "Leithaland-Gemüse") give this Austro cuisine a direction. Delicious exception: Vorarlberg cheese.