After a hiatus, Burgenland’s Zur Blauen Gans (the ”Blue Goose”) is again flying high. Award-winning chef Oliver Wiegand is now wielding the whisk here, combining traditional Austrian fare with innovative gourmet cuisine to create a unique dining experience on the shores of Lake Neusiedl.
Oliver Wiegand, who quickly cooked his way to two Gault Millau toques at the ”Fossil”, a wine-cellar restaurant in nearby Purbach, has been the new man at the stove since the reopening of the ”Gans”. Together with his team, he has given the restaurant a new Nordic-inspired interior that fills the dining areas with light, air, and cheerfulness, and developed a menu that weds traditional ”Gasthaus cuisine” with ambitious gourmet cooking. Guests now enjoy delicacies like pike-perch with fried black pudding in a horseradish sauce, goose-liver terrine with pink pepper, stewed raspberries and truffle balsam, or braised calf’s cheeks on a potato-lovage puree. And then there is the superb crispy roasted pork with cumin served with herbal ravioli and garlic broth, the cream of herb soup with perch-mustard tartare, and for dessert the chocolate gateau with strawberry ice cream or the traditional ”Kaiserschmarrn” with stewed pears. A special delight not only for the taste buds but also for the pocketbook: the three- to six-course surprise prix-fixe menus! One of Wiegand’s important priorities is the use of seasonal and regional products. The chef sums up his motto like this: ”The goal is cooking well — the rest is fun too.” www.zurblauengans.at