At the end of the day, starting a successful family business in a remote rural region all comes down to self-assurance. Before opening his own restaurant in Harmisch, chef Jürgen Csencsits worked as a sous-chef for the Austrian restaurant Taubenkobel for 15 years. His former workplace currently holds 4 Gault Millau toques. This experience was the perfect foundation for where chef Jürgen is today: at his very own establishment, showcasing how rich, modern and meticulous Burgenland cooking can look and taste.
Csencsits
JREJRE-Jeunes Restaurateurs
Harmisch, Austria
You’ll find restaurant Csencsits right in the heart of Southern Burgenland, near the Hungarian border. Throughout the years, this location has evolved into a splendid gourmet address, idyllically surrounded by woodlands and vineyards.
Chef Jürgen Csencsits and his wife, sommelier Melanie, have transformed this family-run inn into a place where you can enjoy locally-focused cuisine. As a result, the restaurant is now an excellent meeting place for both locals and foreign gourmets.
Behind Csencsits’ humble façade hide modern spaces with a dark interior, complemented by pops of colour and contemporary art. On pleasant spring or summer days, you can take a seat on the spacious terrace.
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