At Gut Purbach, Max Stiegl allows his guests to taste the landscape of Burgenland, the terroir of the region. His goat meat comes from his own farm on the slopes of the Leitha Mountains, while his pigs come mainly from a small establishment near Sopron, where the animals either graze in the fields or rummage for weeds in the local vineyards. His fish is caught exclusively in Lake Neusiedl and every morning he goes into the woods behind his sheep pasture to collect fresh seasonal herbs, wild garlic, mushrooms or berries.

Max Stiegl has made famous his passion for the less accessible parts of the animal, offal. He takes the time to carefully clean tripe, braises lamb tongues with devotion and has so much respect for the animals he works with that he does not throw anything away and even boils the head. When all this is done, there is still enough time to fry a fillet or sirloin.