In the kitchen of Gut Purbach, French culinary art, Burgenland tradition, and Max Stiegl's talent for putting his own stamp on the classics and making them even better come together. Gut Purbach is famous for its offal cuisine and the love and dedication with which its chef prepares even the more challenging parts of the animal. Stiegl puts the same passion into Burgenland classics like Grammelknödel with tomato – ginger cabbage, Halászlé, or new creations like Oafisch, tarragon – artichoke, or Babette curry.
Great emphasis is placed on seasonal and regional ingredients, from fresh fish from Lake Neusiedl, game from Leithaberg, lamb from its own breeding, poultry from the neighbor, to its own herb garden. The menu changes with the seasons – from the winter fasting menu to summer specialties from the embers.
