Fodor's Expert Review Zur Blauen Gans

This lakeside restaurant is manned by Oliver Wiegand, who has cooked his way across Austria and Germany, as well as London. You can dine inside or on the patio at the edge of a green park. The kitchen casts its own spell, with delights like Zander (pike-perch) fillet with pumpkin and coconut, or the classic, tender Kruspelspitz (beef shoulder) with roast potatoes and a horseradish-and-chive sauce. Desserts, such as the zingy lemon-thyme crème brûlée, burst with flavor. The Blauen Gans is signposted on the main street in the small town of Weiden, 4 km (2½ miles) southeast of Neusiedl.