Yiddish Chicken-Liver
Pâté:
Mentioned in the
cookbook by Rudi and
Karl Obauer.

Fish Soup with Peppers:
It always includes
pike-perch from
Lake Neusiedl and
sometimes snowy-white
wels catfish.

Außenansicht Gasthaus zur Dankbarkeit

The Restaurant

The region of Seewinkel in easternmost Austria has a wealth of culinary pleasures to offer. Zur Dankbarkeit’s kitchen is well-supplied with an unsurpassed diversity of tomatoes and peppers, Mangalitza pork, Hungarian longhorn beef and free-range goose along with pikeperch and other fish from Lake Neusiedl, all of it perfectly fresh or properly aged, along with many other, unexpected delicacies.

Chef Josef Roiss knows how to make the most of the wonderful agricultural products of our region. As the descendant of a winegrower from Austria’s Weinviertel region and a cooper, winemaker and restaurateur from Podersdorf, he has inherited a taste for the authentic aromas of this part of the world as well as the ambition to achieve perfection in what he does: an excellent combination.

Your hosts are Josef and Markus Lentsch, a father-and-son team with unsurpassed knowledge of the food and wines of Seewinkel: one of them is a restaurateur and winemaker, the other a restaurateur and sommelier. It would take a freak accident for them to fail to propose the right wine to accompany the “Dankbarkeit” cuisine or the right dish to match a “Dankbarkeit” wine (it simply never happens).