Falstaff Restaurantguide 2025: The best Restaurants in Burgenland
One of the essential addresses for local cuisine. Thanks to the Istrian "outpost", wild-caught fish is added to the garden vegetables on the open flame, which Alain Weissgerber manages masterfully.
Provocateur and celebrity host, but above all an outstanding chef - Max "mehr Biber verkochen" Stiegl leaves no one cold. The restaurant gem continues to cultivate "Pannonia meets nose to tail". That's a good thing!
The "starters" from Jürgen Csencsits' wood-fired kitchen deliver Burgenland on a plate. Surprising accents - ras el hanout, pak choi - demonstrate the creativity of this dining institution in the south.
Confit onions, "jus à la diable" or Challans duck. Add to this the extensive selection of Burgundy and champagne on the wine list - Francophilia is a hallmark of this remarkable cuisine.
The six-course "Great Dinner" is also available to non-hotel guests. In addition to wine treasures ("Batonnage" by the glass!), they can enjoy creative dishes such as Burgenland cheese dumplings and Asian flavors.
Yes, the Mediterranean gull breeds on the lake. It not only gives the restaurant its name, but also serves as a symbol of Mediterranean influences. Vermouth mousse or trout and basil roll are proof of this.
From winter skrei to autumn truffles, at Michael Pilz you can enjoy the rhythm of the seasons. In the often tourist-crowded Freistadt, this gem has fortunately retained its charm.
You could rely on the unique look. But regional producers ("Saps Kraut", "Leithaland-Gemüse") give this Austro cuisine a direction. Delicious exception: Vorarlberg cheese.
Every place should have an inn like this. Cabbage soup, the legendary chicken liver, zander and the chestnut garden are just a handful of reasons on a long list alongside the house Burgundies.
The Taubenkobel bistro has its own vibe. You can enjoy the gourmet cuisine by the glass and browse through the gourmet menus. This can be a warming soup, but also a perfect sausage or pasta.
It just fits! Hannes Tschida's Pannonian grounding, together with the wines, ensures a cheerful atmosphere. The kitchen delivers forgotten dishes (veal cheeks) and surprises with many a delicacy.
At lunchtime, Adi Karner offers a small menu, but he is at his best in the evening. Spanish influences and Asian notes (bao or curry risotto) inspire unconventional creations.
Thomas Pugel is committed to local ingredients. That is why he refines Neusiedlersee zander as well as venison from the Leithaberg. He even uses steppe beef from the other side of the lake for his tartare.