Next new restaurant

Gastronomic king Rabina expands his culinary empire

A menu without soup costs ten euros, with soup 14 euros.

(Bild: Petra Klikovits)

Michal and Michala Rabina are enthroned high above Eisenstadt with their gourmet temple "Die Alm". From Tuesday, they will also be serving delicacies in a rustic town tavern, the "Rabinas Hofpassage" in the pedestrian zone.

Award-winning chef Michal Rabina (46) and his wife Michala (42) have been among the country's top restaurateurs for years. The maestro from Trenčín in Slovakia first made a name for himself as a chef at Michael Mooslechner's "Rusterhof" in Rust. He then became head chef and managing director at the "Esterházy" in Eisenstadt, and from 2011 he ran the "Henrici" in the converted stables of the castle. But three years later, that was the end of it.

Rabina went on to take care of the catering in the "Haus der Begegnung" for three years and took over the catering for the "Sonnenpark Neusiedler See" and the local kindergarten with his canteen kitchen in Rust. Nine years ago, he finally opened the gourmet temple "Die Alm" in a hunting lodge built in 1804 on Gloriette-Allee in Eisenstadt, which he leases from the municipality. The highest restaurant in the city not only boasts a fantastic view, but also an excellent wine and food menu. While Rabina is behind the stove, his wife Michala is responsible for the office and service.

The Rabinas have a son, Jakob (8). Robert (17), Michala's son from her first marriage, is doing an apprenticeship as a chef with him. Daughter Frida (15) will also be helping out in the summer.

(Bild: Petra Klikovits)

Now 40 employees
Now comes the next coup: from Tuesday, the enterprising couple will also be serving culinary delights in the pedestrian zone. The Rabinas recently took over the "Wein-Schwein" wine tavern from Walter and Anna Hajek. "The rustic restaurant, which is now called 'Rabinas Hofpassage', is a wonderful addition to the romantic and classy 'Alm'. Both restaurants have their own charm," enthuses the landlord, who also wants to appeal to tourists.

The menu not only includes hot and cold Heurigen specialties, but also affordable lunch menus that change every week. "Now that more and more people are eating consciously and only consume meat two or three times a week, we also offer a vegetarian or vegan dish and lots of delicious salads every day. In early summer, we will also set up a food truck in our courtyard and organize barbecue evenings," explains Rabina, who has also taken over the staff from his predecessor and now employs around 50 people in total.

A beef aspic with vegetable garnish for the small appetite

(Bild: Petra Klikovits)

Rabina's Heurigen plate with Grammel lard, red onions and crispy bread is also worth a sin.

(Bild: Petra Klikovits)

Competition invigorates
Rabina welcomes the fact that Eisenstadt's pedestrian zone is becoming more and more of a restaurant mile: "The more restaurants, the better! It revitalizes the city center and boosts the economy. What's more, healthy competition means that everyone has to strive for guests and quality. I don't fear competition, I love it!"