The story
Szemes in Pinkafeld presents South Burgenland cuisine where established traditions meet quiet experimentation. Chef Philipp Szemes guides the daily service alongside sous chef Philemon Eberhardt and head waiter Tina Posch. The team prepares familiar regional dishes alongside entirely new preparations. Vegan dishes receive equal attention on the rotating menu.
The menu features a distinctive pigeon burger that shifts expectations for game meat. Pâté made from pigeon liver sits beside eggplant cream served with organic bread. Diners often order the cured pigeon pastrami accompanied by house fermented vegetables. Wild game arrives in glass jars designed specifically for takeaway service, extending this regional cooking style beyond the dining table.
The dining room maintains a relaxed family atmosphere that encourages unhurried meals. Reviewers consistently highlight the attentive service that supports the restaurant’s twelve and a half point score from Gault&Millau. A separate retail corner displays bottled wines and specialty spirits from the estate. Visitors collect prepared glass dishes after arranging pickup by phone.
Recognition
Ambience
Details
History
The restaurant offers a quirky mix of dishes, such as a pigeon burger. The selection of vegan dishes is surprisingly good. The pigeon liver pâté and eggplant cream with organic bread are delicious, as is the pigeon pastrami with fermented vegetables. The place won't win any design awards, but it scores points with great dishes and super service. A highlight: game dishes in jars for takeaway. Address: Hauptstraße 33, 7423 Pinkafeld, Austria. Contact: 03357 42305, gasthaus@szemes.net, https://www.szemes.net/. Opening hours: Wed and Thu 17:00–22:00, Fri 17:00–23:00, Sat 10:00–14:00 and 17:00–23:00, Sun 9:00–14:00; variable. Team: Philipp Szemes (Chef), Philemon Eberhardt (Sous-chef), Tina Posch (Maître d').
Location
