The restaurants with the best goose 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 "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.
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.
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.
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.
Barbara Eselböck and Alain Weissgerber Barbara Eselböck and Alain Weissgerber tackled the issue of a second restaurant to their highly decorated "Taubenkobel" back in 2012 - in the form of the "Greisslerei" next door. Now, a few kilometers away from the main building in Schützen am Gebirge, the third restaurant - the location between two places of worship makes finding a name easy. "Kirchenwirt" is now the name of the restaurant that was known as "Rusterhof" for a quarter of a century. There is no trace of the owners' trademark either on the sign or on the website, which is probably a deliberate attempt to avoid attributions such as "Nobelwirt" or similar. However, in view of the quality of the food on offer, it was impossible to avoid a price level that was not quite up to local standards. In the kitchen is an old acquaintance of Weissgerber's from the "Steirereck" era, most recently Karl Heinz Ruttmann in Munich. There are things on the menu here that hardly anyone would try elsewhere. Veal tripe stewed with morels - excitingly good, but nobody cooks it like this. The Tafelspitz-Sulz does not score with beauty, but with aromatic density and chopped radishes plus salad as a fresh element. These sour veal kidneys, served with buttery mashed potatoes, are an ideal preparation. A cordon bleu, not oversized, but with mountain cheese and ham, is also available. The wine list reflects the owners' love of natural wines, and classics from the long-established houses of Burgenland are also represented. When it gets too warm for the wondrously angled parlors, this terrace could become the most popular in the province. And - eleven storks have been counted watching you eat.
Here, a large house also means plenty of culinary delights throughout the day. Porridge and "Ruderbrot", the high cream slice and a cocktail, but also chicken liver and farm duck - it's all here!
A rock in the surf of the capital's changing gastronomy scene. With high quality, changing annual specials and the courage to serve unconventional drinks, the restaurant not far from the pedestrian zone scores highly. Bravo!
A regional pioneer of vegan cuisine, but also a master of beef soup and game dishes. Philipp Szemes brings it all together. The chef and whisky collector's maxim remains: it has to taste good!
Regional delicacies are served for breakfast, and this down-to-earth approach continues with a variety of lángos, pumpkin and mushroom spring rolls and Uhudler pheasant. Impressive: the historic Luisser wine cellar.