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Eat
Very Gut Purbach
Pannonian ingredients and Burgenland tradition meet French craftsmanship. Not fine dining, but simply really good food. The first greens and morels in spring, wildfowl like quail or snipe in autumn, in summer, huge quantities of organic vegetables from Purbach, and in the winter, hot soups, Sunday roasts, offal - and the ever-present Burgenland pastries made to age-old recipes.
Cuisine
The cuisine at Gut Purbach blends French cookery, Burgenland tradition and Max Stiegl's talent of putting his mark on and improving traditional dishes. Gut Purbach is famous for its offal and for the love and devotion with which the owner prepares these more difficult parts of the animal. Max Stiegl puts exactly the same passion into Burgenland classics such as Grammelknödel (Greave Dumplings) with Tomatoes and Ginger, Halászlé (Fisherman's Soup) or new creations, such as Oafisch (a variation on poached egg) with Tarragon and Artichokes, or Babette Curry.
Great emphasis is placed on regional seasonal ingredients, from fresh fish from Lake Neusiedl and game from the Leitha Mountains to lamb from his own farm, poultry from neighbours and even his own herb garden. The menu changes with the seasons - from the wintry Lenten menu to summer barbecue specialities.
Taste the Leithaberg
Wine has been grown in Burgenland for nearly 3,000 years. The depth of vintages at Gut Purbach is not quite as impressive, but Max Stiegl has assembled a remarkable collection. The best from Burgundy and the slopes of the Leithaberg, from New Zealand to Lake Neusiedl, rarities and collectibles included. Fine beers, fruity juices and fine schnapps are also available, of course.
Dates
Sunday Roast Mangalitza Belly, Cabbage Salad, Potato Dumplings.
Traditionally, a roast was only served on Sundays or holidays or other special occasions. Meat was expensive and hence a luxury.
A return to the practice of celebrating a roast - eating meat only once or twice per week, and then opting for high quality meat from animal friendly and organic farms - is much more sustainable and prevents further damage to the environment and the climate.
Each Sunday and holiday we prepare a roast following a 200 year old recipe.
from October 15th
Details coming soon
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