Eibesthaler Dorfwirtshaus - Gasthaus Fritsch

The municipality of Eibesthal in the Weinviertel may seem rather inconspicuous, but its culinary delights are quite impressive. The peppery Grüne Veltliner dominates in the long wine cellar lanes, as well as in the glasses of locals and tourists. The fruity and spicy flagship product from the slightly hilly Weinviertel is also represented on the wine list of the Eibesthaler Dorfwirtshaus. With plenty of vinophile competition - and not just from its own region. The family atmosphere in the rustic inn is obvious and is both a motivation and an incentive for landlord Bernhard Fritsch. His business should be nothing more than a village inn. But a very good one. In the kitchen, attention is paid to the high quality of the food. The dishes are served without convenience or foam.

Home cooking in the village inn

The end product on the plate is something to be proud of: Game and goose are seasonal staples, and the guests at the Eibesthaler Dorfwirtshaus insist on them. A hearty beef soup is served as a starter all year round. The home-made liver dumpling floats in the middle - instead of just being part of it. For the main course, the wild boar schnitzel in pumpkin breadcrumbs with parsley potatoes and the fried pike-perch fillet on chanterelle risotto are typical tavern dishes. The varied dessert menu impresses with Weinviertel apricot dumplings, ice cream and cakes.