"Accommodation" Restaurants in Burgenland
Kukuruz and Carabinero - it's all in the mix at Alain Weissgerber. Fine products and Pannonian cuisine are no contradiction here. Kissed by the flame of the open fire, even the familiar surprises.
The estate became known as the "Home of the Sautanz" for its holistic use of animals. Whether chicken in a bladder, halászlé or cockscomb: the food is cooked with "a lot of love", as maestro Max Stiegl puts it.
If the people of Apetlon are already called "French" in the neighbouring villages of Seewinkl, then the cuisine can also show a touch of the Hexagon. Sauces à la Escoffier, Chardonnay at its finest!
The class is that winemaker Erich Scheiblhofer likes to dine here. Thomas Sandhofer incorporates cosmopolitan elements (such as Thai cuisine) into his menus. Already legendary: the collection of 100-point wines.
The guiding star of the Vila Vita cuisine has mastered the change of chef well. The desserts are in a class of their own, but Bogdan Comanescu's "carrot cake" also impresses as a main course.
If you ever have to explain "Gasthaus", you take people by the hand and lead them to the Lentschs. Home-made wines, unbeatable chicken livers and a chestnut tree garden provide the timeless flair.
The constant is the well-stocked wine cellar. You can choose from it to accompany the regional tavern dishes (at lunchtime) as well as the evening menus. The menu includes local lamb and bison (!).
Cabbage soup, goose liver, vintage sardines: At the Greisslerei, you can treat yourself to relaxed meals. Clearly committed to the genius loci, but with everything that is appreciated as comfort food.
A Pannonian genius loci meets Asian and Mediterranean flavours (in short: "P.A.M."), according to the concept at the 19th hole of the golf hotel. Vegetables get high priority. September is vegan month.
Johann Haberl's life's work focused on Ayurvedic flavours and personalised cuisine early on. Today, the restaurant at the Stegersbach thermal spa combines exotic flavours and succulent grilled dishes.
If possible, the Seeregion sets the table with the Haider family. Fish soup, cabbage and chestnut pancakes are "de rigueur". Naturally, the name obliges an exciting wine list.
An institution in Central Burgenland, where practically every visit to Blaufränkisch winegrowers finishes. Because you can continue talking shop over a cream soup, savoury strudel or barbecue.
Familiar Austro fare with a few modern twists is served in the courtyard as soon as it is warm. The interior is open all year round and has a wine list worthy of the hotel's name with 280 items.
Plenty of space and lots of variety on the menu. From Schulterscherzel to Somlauer Nockerln, you can enjoy a delicious meal in the garden or in the parlours. The estate's own wines are another of the Wiesers' specialties.
Stroll through Seewinkl's gastronomic delights in your bathrobe. Whether on the "Beach Bar" terrace or in the market restaurant: egg noodles from the region and Golser "Sprudel" let the gourmet games begin.
The evergreen - to be taken literally thanks to the garden - in Neusiedl focuses on fish dishes. Meaty favourite dishes complement this. Cool: on Fridays there's fish and chips plus Gols beer.
When Paul Gregorits wishes "Bog plati!", the line is set: Burgenland-Croatian and Hungarian accents spice up the traditional dishes on offer in the border town. Wine is supplied by the brother-in-law from Oslip.
A stroke of luck! Jemill Wette plays hotel, restaurant and lakeside gastro with all his routine. The self-confessed brunch fan loves variety in the kitchen. "Easy living" with burgers and spritz.
The Luissers take their credo seriously: "We still cook Burgenland cuisine, and occasionally Hungarian too." So there's school-style cabbage soup, bean stew or even lángos weeks - and regional wines.