Exploring Pannonian food at Gut Purbach after a long fay of wine tasting in the Austrian Burgenland. Chef Max Stiegl is known for using everything of an animal, from nose-to-tail, sources the seasonal ingredients regionally, they raise their own lamb and sheep (www.ollieswelt.at), the herbs are from the garden, the fish from the Lake nearby, and poultry from the neighbor - it seems it takes him the village to create your meal. He serves a modern, Austrian fare with influence of the local Pannonian cuisine (Pannonia are the lowlains around Burgenland stretching far into Hungary).
True to the concept, we were served slivers mangaliza pig ears with drinks..
My highlights were
• Smoked beaver meat with hemp and herb butter
• Octopus with asparagus, the octopus was on point
• Knödel with crackling pig filling, which added a great textural element, the tomato, ginger sauce added a welcome pinch of acidity and freshness