When the Esterházy organic estate in Donnerskirchen turned an old pigsty into a restaurant in 2024, there were two things to note. Architecturally, the exercise was very successful - the signs of the old use, such as feed troughs or the rails of a manure track, were left in place. Reed cladding and good lighting turned a hall into a harmonious restaurant. Culinary, on the other hand, was a stumbling block; the gastronomy didn't seem nearly as well thought out as the appearance. Three years later, everything is different. There is now a proper wine list and the staff has been increased. And above all, Peter Zinter, a renowned chef who knows how to appreciate the full potential of the Esterházy estates and land, has arrived. After all, apart from the farm's own migratory chickens and Angus cattle, the estate boasts gigantic hunting grounds. The results of his passion for hunting could already be seen on the menu at Zinter's last place of work, the Viennese inn "Stern". So it can happen that pastrami from a teal shot two months ago is served as an appetizer on the "Hofmenü" menu, together with smoked catfish cream on crusty bread. The "Organic Angus X White Panther" includes not-so-thin slices of raw boiled beef with raw mountain prawns, whereby the strikingly sour pickled onions rather disturb than accompany the ensemble. Outstanding: raw marinated venison - formed into a ball and rolled in chives - with organic yolk and homemade "Bio-Pannonier" bread. Here, the pike-perch really does come from Lake Neusiedl and is served in an enchanting sauerkraut beurre-blanc. And most importantly - the Esterházy slice does not disgrace the house.
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