A peasant dish made by frying coarse bean flour in lard until crumbly, served with sour milk or sauerkraut. It’s a simple but filling meal from Burgenland’s past. ¹⁾

A spicy fish soup influenced by Hungary, made with catfish, perch, and paprika, often cooked in a cauldron over an open fire. ²⁾

A vinegar-based potato salad with onions, mustard, and pumpkin seed oil, often served with fried meats or sausages. ³⁾

Savory pastries filled with Grammeln (crispy lard cracklings), a common Hungarian-Austrian snack, served with beer or wine. ⁴⁾

A sour cabbage soup made with paprika, smoked pork, and potatoes, reflecting the Hungarian and Slavic influences in Burgenland. ⁵⁾

Fried blood sausage mixed with onions, potatoes, and marjoram, topped with horseradish and mustard. A hearty, warming dish! ⁶⁾

A rich broth with liver dumplings, egg custard strips, and semolina dumplings, traditionally served at weddings and festive occasions. ⁷⁾

A rustic cornmeal dish, similar to Italian polenta, but served with fried bacon, sour cream, or cheese. ⁸⁾

Burgenland’s forests provide excellent wild boar and venison, slow-cooked in red wine, juniper berries, and root vegetables. ⁹⁾

A vegetarian strudel filled with white beans, onions, and herbs, showcasing the simple, earthy flavors of Burgenland cuisine. ¹⁰⁾

A dish of pike-perch fillet from Lake Neusiedl, pan-fried with paprika butter and lemon, served with parsley potatoes. ¹¹⁾

A wine-infused frozen dessert made with Uhudler, a rare local wine with strong strawberry and wild berry notes. ¹²⁾

Soft potato or quark dough dumplings filled with sweet apricots, boiled and rolled in buttered breadcrumbs and sugar. ¹³⁾

A Hungarian specialty also popular in Burgenland, this deep-fried dough is topped with garlic butter, sour cream, and cheese. ¹⁴⁾

Fluffy, cheese-filled scones, often served as a snack with wine or beer, originally from Hungary but widely loved in Burgenland. ¹⁵⁾