Integrated into the Bio-Landgut Esterhazy, an estate with its own farm, this restaurant has a laser-like focus on regional and seasonal ingredients. Local produce, some of it organic, is used in pleasingly uncomplicated yet sophisticated dishes, including wild cheese sausage, baked schnitzel, organic Angus beef steak and venison carpaccio. Tables are arranged in a converted stable that has been tastefully modernised – the ceiling with reed beams is lovely. The terrace is wonderful! In case you were wondering, Gogosch is a colloquial term in these parts for a rooster, reflecting the close ties this place has to the region. Access to the restaurant is via Markthalle Kulinarium Burgenland, where you can buy selected products.