"Outdoor Dining Area" Wineries in Burgenland
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.
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".
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.
With a view towards Hungary, surrounded by valuable vineyards, the Wachter-Wiesler family offer their award-winning, recently certified organic wines and tasty specialities in their wine tavern. Tip: guided tour of the winery.
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.
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!
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.
They make themselves scarce, but no guest would want to miss the Erbhof family's Heurigen! Family patisserie and the right accompaniment from their own vineyards are just two of the highlights. The relaxed atmosphere and curated delicacies (Blunzen!) make up the rest.
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.
Yvonne and Christian Kirnbauer's pop-up wine tavern is still an insider tip. The exciting red wines - which are rooted in calcareous loam and loess soils - are served with specialities such as delicious snacks and sausages. Tip: Cabernet Franc!
It can get hot in the eponymous "Hölle" vineyard - which is why there is also Gols beer alongside the wines. Markus Lentsch's flagship Zur Dankbarkeit is committed to the quality of the cold delicacies. He also stocks the legendary Pinot Gris.
At the Adrian family's modern Heurigenhof, babbling - a casual expression for talking - stands for a relaxed and easy-going atmosphere. With delicious paprika lard, hot plates and wine flights called "Kost-Trios", you can quickly strike up a conversation. Tip: chilled lounge.
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.
The "Piris" like to eat: daily delicacies, an extensive Heurigen menu and then the "Kulinarien" with seasonal specialities. Then there are the grapes, which enable the four brothers to produce fine wines not only from the "Hausriede" Hohen Gieser vineyard.
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.
The Strommers have long since proved what they are capable of as winegrowers. The next generation has brought a breath of fresh air and given the vaulted cellar in the centre of the Kellergasse a stylish and modern makeover. The top Burgenland cuisine - bean strudel! – remains in place, of course.
A pretty traditional restaurant with an adjoining conservatory overlooking the vineyards of the Gaas vineyard. Fine caraway roast and seasonal gourmet specialities from 5 pm to accompany the always "groszartigen" wines. Always open on request: Rarities and large bottles.
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!
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.
From Grandma Gitti's bean strudel to the Blunzen plate and the Heurigen wrap (!) to snails, vegan dishes or even the "Ollahaund plate"; the menu combines classic and modern, rustic and elegant. Everything bears an unmistakable signature. Chapeau!