"Only Selfmade Wine" Wineries in Burgenland
Steffi and Edi Tscheppe have created a place that is more than just a Heuriger—it’s a way of life that’s constantly evolving. Other people also get involved in pop-up specials, keeping the concept alive. “Naturals” are always a staple part of the experience.
Whether at the inn or at the wine bar next door, you’ll feel right at home and be thoroughly pampered in every way. Enjoy the excellent, award-winning “Dankbarkeit” wines, paired with lovingly prepared platters of specialties, such as Mangalitza pork.
A good loaf of bread, a glass of sparkling water—that’s often all it takes to sweeten the day. Carina and Edith embody hospitality with palpable passion and a clear commitment to quality. This runs like a common thread through the entire dining experience.
Sustainability is a way of life here—from the main ingredient to the herb garnish. The ingredients are sourced locally, and the fish comes straight from Lake Neusiedl. Recommended: fish soup. The menu is varied, offering both cold and hot dishes to suit every taste.
Select producers supply meat, cheese, bread, and more; the close relationship with the suppliers is evident. The focus on origin isn’t limited to the top red wines. Game comes directly from the hunting grounds. Wild boar aspic and venison cheese sausages are specialties!
The Kirnbauer family’s pop-up wine tavern has quickly become a summer staple. In addition to classic wine tavern delicacies, Mediterranean touches like Caprese and avocado sandwiches, as well as a variety of spritz drinks, create a great atmosphere and a vacation vibe.
In the historic Kellergasse, wine tradition meets modern trends: laid-back drinks, top-notch wines, cool events, and bold street food ideas come together at the Strommers to create a creative mix. And that’s exactly what captivates their equally diverse crowd.
The best thing to do is to stop by and take a look around. Because this winery is one of those truly special places! From the “Groszecco” to the full-bodied cuvée that aged for 18 months, Andreas Grosz has everything in his cellar to delight connoisseurs.
This wine tavern impressively demonstrates just how heavenly “hell” can be: a prime location, romantically nestled in the Seeweide, paired with robust wines and harmonious cuisine by Markus Lentsch. The “Höllenplatte” features specialties such as chili-spiced bacon or “Vegetables Bring Joy.”
The bean strudel recipe, a staple on the menu, comes from Grandma Gitti. The other Heurigen delicacies are also delicious. The menu is rounded out with creative ideas like the Kistnbratl burger and the Buschenschank wrap. The bacon and sausage come from the restaurant’s own smokehouse.
There’s never a shortage of space for enjoyment between the Ofenstube, the Weinsaal, and the Annastube. The entire family serves up home-style cooking and fine wines—from rosé to the full-bodied “Hohen Gieser,” a Blaufränkisch reserve from this “brotherly” family-run establishment.
“Refreshment and conversation”! Two of the best parts of a visit to a Heuriger. Relax and enjoy yourself in great company, with top-quality wine and food. Air-dried barrique ham pairs perfectly with the wine. Relaxed and casual—that’s exactly how it should be.
Even Austria’s Wine Marketing Association chose the Eder as a showcase for the unique Heurigen culture. After all, it’s not everywhere that you’ll find the finest wild sausage served alongside local wines like the “Sir Henri.” Another plus is the large garden—enjoyment in the great outdoors!
A truly great blend of old and new—in the ambiance, the colorful furnishings, and the varied menu. Traditional Heurigen delicacies meet contemporary dishes that complement each other perfectly. Highly recommended: the bean burger and the fish.
Fabian’s good mood is contagious, and the fun continues in the glass: At the “Tasting Quartet,” you’ll sample a wide range of whites, reds, and sweet wines. All this is accompanied by a smorgasbord of treats to nibble on—wonderful! Just sit back, enjoy, and let the day unfold.
A prime example of how tradition and modernity blend harmoniously without losing the wine tavern’s original charm. Cocktails are popular, but the focus is primarily on the distinctive organic wines. Our non-alcoholic recommendation is the “Verjuly”!
Kathrin and Rainer Stubits uphold the traditional hospitality of southern Germany. Delightful white wines—not to mention the Blaufränkisch—derive their character from the geology of the “Csaters.” The food served with them is just as delicious.
The Pillingers live out their passion for fine dining: their wine selection reveals a refined sense of aroma, and the experience continues just as tastefully at the Heuriger. Homemade regional specialties set the bar high. The Sturm is top-notch!
The Heurigen dishes remain the same, but the burger creations have long since achieved cult status: Instead of run-of-the-mill patties, the Schandls serve Blunzen, Surbraten, or Stelzen in a bun. The latter is served as a sharing platter for three, and everyone is guaranteed to leave full!
Open-faced sandwiches are the staple here, and what sounds simple is taken to new heights: salami and minced Mangalica pork or lamb spread, for example—that’s how creative it gets. The bread with homemade jam is just as highly recommended.