The story
Gasthaus Fuchs in Weppersdorf practices refined Austrian cuisine within a restored mid-Burgenland tavern. After training in acclaimed kitchens across Germany and Austria, Daniel Fuchs stepped back into his family’s establishment in spring 2024. He now works alongside his parents Astrid and Thomas, who took over the historic property in 2008. This multi-generational team anchors their Austrian cooking in local produce while pushing technical boundaries. Traditional Pannonian staples receive precise reworkings rather than nostalgic repetition.
The kitchen transforms familiar ingredients through careful technique and seasonal timing, a balance recently recognized with a Gault&Millau 15 rating. Their signature blood sausage arrives prepared as delicate dim sum parcels, stripping away heavy rusticness while preserving depth. Poached saibling rests in a clarified rhubarb and rosemary infusion, offering bright herbal notes against delicate fish. Grilled zander develops a glossy exterior paired with chive beurre blanc and charred early greens.
Guests enter through a traditional village tavern facade that opens into a relaxed dining room designed for unhurried meals. The family maintains a warm pace, allowing conversations to flow between courses of their four to six course surprise menus. Staff members guide diners through wine pairings featuring local Uhudler sparkling selections. Every table receives attentive but unobtrusive attention throughout the evening.
Recognition
Ambience
Details
History
Something is happening in Burgenland! In Weppersdorf, for instance, in Middle Burgenland, a son has returned to the family business. That would hardly be noteworthy on its own, had this very son not previously spent years cooking in such renowned kitchens as the Mühltalhof, Cordo in Berlin, or Ratschen am Eisenberg. For Middle Burgenland, this means that alongside the already more than solid pub fare, there is now a fine-dining menu that hits every note. Just a few examples: The blood sausage (a classic for years that earned the Fox the nickname "Blunznwirt" among locals) arrives from the son completely stripped of any rusticity, presented as dim sum. The trout rests – raw and marinated – in a rhubarb-rosemary broth. The zander goes on the grill and is served with such a gorgeous glaze that it's a pure delight. Paired with a wonderful chive beurre blanc and some lightly grilled early spring greens. This is just to give you an idea of how a down-to-earth pub and an upscale restaurant are not mutually exclusive. Address Hauptstraße 33 7331 Weppersdorf Austria Contact 02618 22 50 info@gasthaus-fuchs.at https://www.gasthaus-fuchs.at/ Opening hours Wed–Sat 11:30–14:00 and 17:30–20:00, Sun 11:30–14:00; variable Team Thomas Fuchs & Daniel Fuchs Chef Astrid Fuchs Maître d'
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