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A Culinary Tour of Burgenland

Submitted by on October 6, 2011 – 12:00 amNo Comment

Special to Road Trips for Foodies
By the Austrian Tourist Office

There’s Austria and then there’s Burgenland. The country’s youngest province (vintage 1921) occupies the sunny edge of Central Europe’s vast Pannonian plain, bordering Hungary, Slovakia and Slovenia.

Picture wide-open spaces, interrupted here and there by idyllic vineyards, shimmering Lake Neusiedl and an assemblage of imposing fortresses and castles. Three hundred days of sunshine annually and a sprawling lake aren’t just nice to look at — they’re responsible for the region’s renowned agricultural, particularly its wine.

Burgenland’s passion for nature, food and culture spills into its restaurants and vinotheks, and dates back to the days of Joseph Haydn and Franz Liszt.

Long before the locavore movement became fashionable, Fritz Tösch was adamant about local, sustainable and organic ingredients for his acclaimed restaurant Nyikospark in the town of Neusiedl.

Here begins your food safari — a culinary tour of Burgenland and its mouthwatering bounty.

After breakfast at Nyikospark, Fritz will take you to his friend Josef Waba, renowned for his exquisite Mangalitsa pork.

Next comes an organic sheep farm, followed by a vegetable farm on Lake Neusiedl’s picturesque north shore, then a stop at a favorite local winemaker.

At the end of the day Sasha Huber, Nyikospark’s award-wining chef, will prepare a multiple-course dinner from the ingredients you encountered over the course of the day; Fritz will pair them with some of the 300-plus Burgenland grape varietals on his wine list.

For more information on touring this or other region of Austria, go online.

(Photo courtesy of Austrian Tourist Office)

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