Wine Tavern Guide 2024: Best in Burgenland
Like the labels of the Tscheppe-Eselböck family's organic wines, the Heurige has also established an art form: Pannonian basics, such as Feuerflecken, are complemented with the gastronomic impressions of the well-traveled gastro connoisseurs. All this in a dream ambience with flair.
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.
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.
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!).
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.
He(win) and Si(grid) have already received a lot of input from the next generation at the Heurigen - especially from kitchen expert Victoria. The strictly organic farming produces delicious dishes such as sheep's cheese pancakes, lentil dal and lardo lard bread.
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.
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!
Relaxed atmosphere at Lotte: the food served is hand-picked and good - such as the paprika lard. In the chilled ambience, "tasting trios" of wine or the "Labereiplatte" quickly ensure that even novices are immersed in the Adrian family's cosmos of pleasure.
A cool look and a dedication to homemade specialties characterise the Eder makers Magdalena and Michael Bauer. In addition to the wines and gin, this includes the seed oil, but above all the game dishes that make up the special character of the cuisine.
The wine-growing family made the right decision to serve their wines at this unconventional wine tavern. Local delicacies such as Wulka prosciutto and bean burgers are served in a modern ambience. Don't forget to try one of the house rosés.
Yvonne and Christian Kirnbauer's series of delicacies under the tent roof remains an insider's tip, and not just because of the pre-Christmas unplugging date. Their superb red wines can be enjoyed here with a snack, roast pork wrap or sausages.
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.
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".
There are two unplugging dates this year. You should therefore be quick to reserve a seat in the historic courtyard. "Winegrowing since 1791" is a guarantee of quality, and it's not just sweet temptations that are served according to traditional recipes.
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"!
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.
The wine carousel spins at "Giovanni" Pillinger, as he calls the tasting flight with six of his wines. Cold burgers and "Devil's Bread" complete the list of local delicacies: Mangalitza delicacies and Grammelpogatscherl and generally great ideas in "Minihof"!
"Hey! Sweety" is the name of one of the four Piribauer brothers' rosés, and it could also be the motto of the long-established Schenkhaus. Daytime delicacies strengthen the local clientele, while wine lovers will be happy with white and red wines from the Hohen Gieser vineyard, among others.
There is no shortage of ideas in the kitchen at the birthplace of the "Landmatura". Leberkäse (meatloaf) with Uhudler wine is just one of the delicacies you can enjoy under the mighty lime tree or in the real-wood stalls. And the best on offer is also available to take away.
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!
Nobody goes home hungry at Gabi and Thomas Schandl. The portions in the "Schankl", which will soon have been in operation for 30 years, are legendarily large. And it's not just the goose lard schnitzel with cuvée from Domaine Pöttelsdorfer that fills you up. A classic!
A lot is possible in the spacious wine tavern and courtyard area - Thomas Stadler's palette ranges from Welschriesling to Cabernet Franc. There is plenty of "underpinning", with senior "Pepi" Stadler in charge of the "Schmäh". Harmonious and authentic!.
It has long been a fixed date that Sandra Ackerl invites guests to "wine time" on Thursdays in her living room. The wine is the focal point, the rest varies according to the season and the likeable hostess's love of experimentation. Cool stuff!