Taubenkobel

A truly idyllic spot nestled in the sleepy little village of Schützen. This family business was run by Walter Eselböck for many years, and now his daughter Barbara and her husband, Alain Weissgerber, have taken over the reins. With a deft hand, the chef-patron creates dishes that seamlessly merge regional flavours, international inspirations and classic French techniques. A prime example is the super-fresh carabinero, grilled to perfection and served in its shell with a delicately spiced brunoise of local peppers and a nutty, aromatic beurre blanc made from brown butter. The impressive wine list features a wide range of labels from Austria and France. Always on hand, warm-hearted and obliging, Barbara Eselböck proves herself to be a natural-born hostess. With its charmingly elegant restaurant and wonderful sheltered terrace, as well as tastefully decorated guestrooms and a private swimming pond in the garden, there are plenty of delightful areas in which to unwind. There is also a small grocery shop on site.

What makes it stand out

• A family-run, two-star destination in Schützen am Gebirge, now led by Barbara Eselböck and chef Alain Weissgerber.
• The tasting menu is paced like theatre, a run of delicate small plates that open and close the meal.
• Strong Austria and France wine list, a sheltered terrace, guestrooms on site, a garden pond for swimming, and a small grocery shop.

Signature ingredients

• Southern Burgenland pigeon: grilled, served with spinach, a silky puree, and a coriander-oil accented jus.
• Wood-fired oven cooking: a separate menu of dishes from the oven, built around smoke, crust, and intense reduction.
• Regional Burgenland produce: ingredient-led plates that stay close to the local larder, handled with classic French technique.

Format

• Multi-course tasting menu structured as a sequence of small "acts" (around 15), plus a separate selection of dishes from the wood-fired oven.
• Regional Burgenland produce, classic French technique, international touches.

Example of the cooking

• Southern Burgenland pigeon, grilled, served with a silky puree, spinach leaves, and a coriander-oil accented jus.