"Dogs allowed" Wineries in Burgenland
The enthusiasm of the sisters, who are the second generation to fill the "Schankl" with life, can be felt in many details: vine wood decoration, delicacies on the slate plate and of course the abundance of white wines (70 percent of the vineyard area) serve only one goal: a good time.
Small menu, big indulgence! This is the motto of Manuela and Gerhard Wallner, who not only serve the popular Salzstangerl. Top wines - from "namenlos" to "Kentaur" and "Ried Weinberg" - can also be sampled at the bar.
Curated Seewinkler enjoyment - that's what the name "Dankbarkeit" has always stood for. And Christine and Andreas Glück casually continue this concept in the inner courtyard. Sour vegetables, steppe beef and Mangalitza meet the house's renowned wines (Pinot Gris!).
Once again this year, the Schenkhaus (a former stable) is only open as a pop-up heuriger for a short time on two dates. Pia Strehn is known above all for her rosé and has made a name for herself far beyond the borders of Burgenland.
Sometimes the official wine recommendation is simply "Weißer Spritzer". The Schandls love their down-to-earth dishes as well as seasonally inspired delicacies at Hof-Juwel. The Furmint wine and "Pannonian minestrone" is a highly recommended combination.
When the Kopfensteiners are out (the winegrowers make themselves scarce), you should go for it. The white wines from the famous red wine house in particular are the perfect accompaniment to cold delicacies - such as the salty "Saybritz" with cold cuts.
Günter Mittermayr's cuisine is unorthodox and yet completely dedicated to the region and its delicacies. Venison is served here as a red curry, outstanding "cold cuts" and delicacies in a glass increase the delight in these unusual gastronomic delights.
Not a Heuriger for pensioners, but rather a beach bar with traditional dishes - that's how Fabian Sloboda's bar could be described. Even the menu is kept casual: The "Kostquartett" gives you an insight into the house wines such as the "Wellentänzer".
The terrace seats are in great demand, as there is something for everyone here. Despite a wide selection of wines, Golser Bier also has a heart for "under-hopped" cyclists. The kitchen pulls out all the stops with cabbage strudel and Surschweineschopf. Cool stuff!
Just turn off the main road and you'll find yourself swinging to the quieter beat of the Csaterberg. This is where most of the Buschenschank's wines come from, the "Weinbar in den Rieden" is located here. At both places, authentic Welschriesling and other wines are served with relish.
You are enthroned above the vines on the Gaas vineyard as though in a cockpit. But on the plate and in the glass, Denise and Andreas Grosz like things down to earth - caraway roast, pumpkin seed lard and co. The motto for the visit is already written on the label of the red cuvée: "GRandiOSZ"!
The kitchen has created a kind of lakeside delicacy paradise. The "big names" Hautzinger (lamb spread) and Karlo (bacon, steppe beef) can be found alongside fish from Andau. If you are still hesitating, simply order one of the freshly baked breads to go with your wine.
The labels of the Rittsteuer wines have a shiny new look in 2024, but the tried and tested dishes in the large bar have remained the same. What could you change about "Rittschi's Burger" or the Caprese in the house version? After all, that's how the guests love it!
Now in its 31st year, the mix of regional gourmet delicacies (National Park sausages, cheese from Rittsteuer) and home-made food continues to impress. Herbal fan Ulli Preschitz stands for this in her recipes, which make the Heurigen visit so varied. More of it please!
Blaufränkisch-barrique or an in-house gin? The tradition of the house - since 1960 – is perfectly combined with modern ideas. "Heurigen kebab" stands alongside the landlord Walter's wild boar salami. This is truly a multi-generational project.
No one leaves the spacious Heurigen with the overriding theme of equestrianism hungry. Bean strudel or caraway roast await alongside "Kutscherplatte" and "Fiaker-Toast" to accompany the Hauer wines. The house classic par excellence, however, is the stilton - order in advance!
Under the church tower, you can sit between the whitewashed walls of the traditional building, sheltered from the sun and wind. This makes it all the easier to enjoy Philip Sommer's seasonal menu - from wild garlic to chestnut dumplings.
The Strommer family knows how to whet guests' appetites as soon as they read the menu: bean strudel and oven-fresh roast pork await, as does the vegan "Bratlfett'n" - this has long been a house classic, as has the Tom-Spritzer or the red "Strommer Pur".
"Rebellious and legendary" - the motto applies to the Uhudler, but it could also stand for the Schenkhaus. Here, a programme is curated around the wines that leaves nothing to be desired: Home-made sausages from Moorochs, Mangalitza platter or beetle beans with gnocchi.
With the "Vorhaus", Michael Guttmann has created a modern tasting room for his wines. The Schwalbenhof offers a traditional approach to food and drink. The citrus trees and oleanders alone are enough to put you in the holiday mood.