"Warm Dishes" 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.
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.
Wine lovers will be in for a real treat: When it comes to wine, we adhere to the highest standards and preserve the distinctive character of the Eisenberg region. This aromatic journey continues seamlessly on the plate. A small, refined menu—unconventional, a far cry from everyday cuisine, and sophisticated.
The focus is on wines from the Bayer family that are typical of the region and their varieties, accompanied by Burgenland delicacies. Regional dishes are given a contemporary twist, and vegan options are, of course, available. The desserts come from the family’s own pâtisserie.
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.
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.
A vaulted cellar you don’t see every day, creating an atmosphere where Heurigen delicacies and wine taste twice as good. The classic menu offers an impressive selection—everything is homemade and of high quality. Be sure to try the pastries.
When the table is set, that means “It’s wine o’clock” at Hoffmanns—and time just flies by. There’s always a great atmosphere with fine wines and exquisite cuisine, ranging from winemaker’s snacks and tarte flambée to open-faced sandwiches and burgers. Everything your heart desires.
Brettljause, Blunzen, and homemade Leberkäse represent down-to-earth home-style cooking, complemented by modern dishes like the Stadl burger, tofu stir-fry, or house-baked bread à la “Bella Italia.” It’s exactly this mix that makes it special. A family-friendly spot with plenty of activities.
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.
Classic cold and hot Heurigen dishes are always on the menu, which is supplemented seasonally—from wild garlic in the spring to roast duck in the fall. A year-round staple: Pannonian cabbage soup. In the summer, the outdoor dining area and sparkling wines are the highlights.
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!
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.
Walk-in guests, regulars, and the village youth come together, enjoy themselves, and linger. Here, a sense of community is alive and well, and tradition is a given. Whether young or old, there’s always something going on. Seasonal dishes keep the menu fresh and varied.
This is what true Heurigen bliss sounds like: creaking wooden benches, the clinking of glasses, and a contented buzz of conversation. The menu features a wide variety of cold and hot delicacies. The “Vierspänner”—with four rolls and a digestif shot—adds extra fun to your plate and to the atmosphere.
Good food, really good wine, and great company—everything that makes for a successful visit to a Heuriger. The menu features typical Burgenland cuisine, homemade and classic in style, with a varied selection of hot and cold dishes from the buffet.