Wine Tavern Guide 2023: Burgenland
The sisters are a little deep with their own description: "Traditional Heurigen food, combined with our regional wines". Because with ideas and passion, it becomes a top address. The latest coup is the themed wine tavern "Brot & Sprudel".
Scheiblhofer's cuisine is as casual and clearly international as his wines. Truffle pizza and fish and chips are allowed, but the Seewinkler products still have their place in the relaxed realm of indulgence.
A breath of fresh air every year: the now pop-up heuriger keeps moving. In 2025, the MAST team led by Matthias Pitra and Steve Breitzke provides fresh impetus. Natural wines, home-grown vegetables and, of course, the much-loved Leberkäse.
Grandad once turned the cowshed into a wine cellar. Today, the lovingly renovated Schenk'haus is a veritable gem - just like the wines of "rosé queen" Pia Strehn, an unconventional but motivated sous-chef. Attention: only a few dates!
A gastronomic experience of the region! Guests enjoy classic Heurigen dishes, seasonal specialties and regional delicacies. The Seewinkler cold cuts platter with Mangalitza ham and steppe beef goes perfectly with the hotel's own "Dankbarkeits" wines.
Honest home cooking with sophistication is served, complemented by Pannonian delicacies such as a genuine Szeged goulash, which is rarely found today. The large, seasonal selection is just as impressive as the consistently high quality.
The hosts Doris and Michael, a well-coordinated team in search of that special drop, are passionate about wine. The chef shines with ideas such as the "Weinzeitburger": Surschopf with wine coleslaw in a Wachauer Weckerl. Original and really good.
Fabian Sloboda has breathed modernity into the Heurigen and reinterpreted both the style and the offer. One highlight is the "Tasting Quartet" with four tasting glasses and matching food. Or the "Blind Date": Wine from black glasses for countered tasting.
One of the best addresses on the Eisenberg. Exquisite wines, fine food. Game specialities from the local hunting ground, pork from home slaughtering. Award-winning wines, also from the magnum. The "Ried Saybritz", for example, is top of the range. Attention: opening hours are rare.
Whether in the beautiful guest garden or in the cosy parlour, you immediately feel at home here. The venison specialities are an excellent choice: salad with venison boiled fillet, venison aspic and meat loaf impress with their intense flavour and top quality.
Rosé is a trademark of the Weinwirtschaft: whether sparkling or still, it makes no difference. The speciality of the two generations of winegrowers is served with seasonally changing delicacies such as Roman bread and smoked fish terrine. Inventive and tasty!
The "Landmatura" brings life in the countryside to life in a fun way. Culinary delights take centre stage in the Heurigenstadl: regional, seasonal and homemade. Many products are also available to take away in the farm store. An enjoyable excursion destination for the whole family.
If you don't know Günter Mittermayr's cuisine, the ‘mouflon curry’ is usually enough to get your attention for the extraordinary Heurigen. The apricot dumplings are an absolute must. And the Grüner Veltliner called ‘Black Sheep’ flows into the glass.
The Urbanikeller is a kind of modern, rustic wine tavern. Despite its young age, it is steeped in history - the wooden panelling in the dining room comes from 50-year-old barrels. The cuisine impresses with fine meat specialties from Mangalitza pork.