"Original Almdudler" Wineries in Burgenland
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.
Homemade roast venison, mouflon with couscous, or wild boar with polenta highlight the restaurant’s delicious focus on meat and game. At the same time, there are excellent vegetarian and vegan options. Many of the ingredients are certified organic and locally sourced. Great!
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!
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 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.
“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!
Modern and contemporary in style, classic on the plate: roast pork, roast beef, or dumplings with an egg are always a hit. Whether with or without meat, the menu offers a wide variety of choices. “Fine dining” evenings feature special highlights and add an extra touch of sophistication.
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 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.
Quaint, entertaining, and Uhudler—these are the three pillars on which the Schenkhaus rests, where Eva and Martin Weinek bring authentic South Burgenland hospitality to life. The aroma of roast meat from the oven and the “Rebellenwein”—which is also available as a sparkling wine—invite you to linger.
17 wines in 30 varieties—time to taste your way through them! All served with homemade delicacies and an atmosphere that’s pure comfort. They really go all out with the meat specialties: Seewinkler smoked bacon, juniper-cured pork, and Mangalitza-Graurind salami.
This is where Heurigen culture comes to life: from hearty delicacies to open-faced sandwiches and homemade spreads, to fresh salads and sweet classics. All paired with excellent wine and grape must. Bright, welcoming rooms with a cozy atmosphere.
The term “Schmankerlteller” is no exaggeration here: juniper-capped sausage, water buffalo sausage, spreads, and black walnuts on top show just how versatile the cuisine can be. All in all, it’s a creative mix of Burgenland classics, given a modern twist.
In the Seewinkel region, not far from the Hungarian border, the vines benefit from ideal climatic conditions—the foundation for the Stadler family’s distinctive wines. These are paired with freshly prepared Pannonian delicacies, perfect as a colorful, varied winegrower’s platter.
With a little luck, a stork might even stop by, but when it comes to quality, nothing is left to chance and no compromises are made: the platter of cold cuts and other snacks always hit the spot. And down in the cellar, the atmosphere quickly becomes more convivial over a glass of good wine.