Markt der Erde in Parndorf: A Celebration of Local Taste and Heritage

Nestled in the scenic region of Parndorf, near the borders with Slovakia and Hungary, the Markt der Erde exemplifies the richness of Burgenland’s culinary landscape. Parndorf itself carries a layered history, including a Croatian heritage that dates back to the 16th century when Croatian settlers arrived in the Pannonian Plain. This heritage continues to shape the region’s cultural identity, from folk traditions to gastronomy, blending Central European influences with local customs. Today, Parndorf is known not only for its charming village character but also for its active promotion of sustainable, local food culture.

Slow Food Austria has been instrumental in highlighting regional delicacies at the market, promoting traditional Burgenland recipes such as Burgenländische Salzstangerl – salty, buttery breadsticks perfect with cheese – and Strudl und Buil Griessstrudel mit Bohnentuspeis, a semolina strudel served with a creamy bean filling, reflecting the region’s inventive yet rooted approach to sweets and pastries. These products celebrate local grains, dairy, and produce, reinforcing the Slow Food principle of “good, clean, fair” food.

Monika Liehl, the driving force behind the market, explains: “The idea for the Markt der Erde came from Slow Food gatherings years ago. I wanted a market that truly reflected our region, with producers present in person, working by hand, and bringing a complete assortment from within 40 to 50 kilometres of the market. We even had to replace the barn roof, which was made of toxic Eternit, to make the market safe and welcoming. At first, we had ten producers; today we can welcome up to 30. It’s been 15 years, and we’ve just celebrated the anniversary.”

Fleischerei Karlo – Fleischerei Karlo embodies Burgenland’s artisanal meat tradition, producing hand-crafted sausages, cured hams, and seasonal roasts. The Karlo family sources meat exclusively from regional farms that follow humane and sustainable practices. Each sausage is blended with herbs grown locally or harvested from surrounding meadows, ensuring authenticity and seasonality. Visitors often watch Karlo at work, slicing salami or demonstrating traditional smoking techniques, creating an interactive experience that links the product to its origin. Beyond quality, the butcher prioritises education, explaining to customers the nuances of different cuts and the importance of nose-to-tail consumption, reinforcing Burgenland’s culinary heritage.

Bio Beeren Garten Hummel – Hummel’s farm is a wonderland of organic berries, from strawberries and blueberries to red currants and blackberries. The family-run operation focuses on biodiversity, planting companion flowers to attract pollinators and avoiding synthetic pesticides. Their jams, preserves, and syrups are made in small batches, often using heirloom varieties that bring out exceptional natural sweetness and aroma. At the market, Hummel offers tasting sessions, encouraging visitors to experience the difference between freshly picked berries and supermarket produce. Seasonal berry festivals at the farm also allow families to pick their own berries, creating a direct connection between the land and the table.

Ben’s Kuchen – Ben’s Kuchen specialises in artisanal cakes, pastries, and desserts made from the finest local ingredients. Each creation reflects a careful balance between traditional Austrian flavours and contemporary pastry techniques. Ben sources butter, cream, and eggs locally, ensuring freshness while supporting nearby farms. Seasonal variations abound: in summer, visitors can enjoy berry-filled strudels; in autumn, pumpkin-based cakes and chestnut desserts feature prominently. Beyond baking, Ben runs demonstrations, sharing tips for creating elegant yet approachable desserts at home, and highlighting the importance of using regional produce in sweets to preserve culinary culture.

Bäckerei Waldherr – Bäckerei Waldherr is celebrated for its rustic breads, rolls, and viennoiseries. Using stone-milled flours from local grains, the bakery combines traditional techniques with slow fermentation, producing breads with rich aroma, chewy texture, and long shelf life. Their sourdough loaves are particularly prized, often sold out within hours at the market. Waldherr also experiments with seasonal inclusions such as pumpkin seeds, dried fruits, and herbs, bringing creative twists to traditional recipes. Visitors can participate in tasting events and bread-making workshops, gaining insight into the centuries-old art of Austrian baking.

Kirschen Genussquelle – Kirschen Genussquelle focuses on cherries and cherry-derived products, including jams, compotes, syrups, and brandies. The orchard is managed organically, with careful pruning, natural pest management, and hand-picking at peak ripeness. The cherries’ vibrant flavour shines through in both sweet and savoury applications, from tarts to glazes for meats. At the market, customers can sample cherry syrups, learn about traditional cherry brandy distillation, and enjoy pairing demonstrations that show the versatility of this humble fruit in contemporary cooking.

Manufaba – Manufaba produces plant-based delights, including tofu, spreads, and fermented vegetables, emphasising artisanal craft and ecological responsibility. Their tofu is made using traditional pressing methods, with soybeans sourced locally or regionally, ensuring a fresh and subtle flavour. Manufaba also experiments with infusions, such as herb, paprika, or smoked varieties, creating unique options for chefs and home cooks alike. Their market stall doubles as a mini-workshop, where visitors can learn about fermentation, protein preservation, and creative plant-based cooking.

Ganz Gans – Ganz Gans specialises in free-range geese, reared according to traditional Burgenland practices. The farm emphasises animal welfare, allowing geese to graze naturally, swim in ponds, and feed on local grains. Seasonal products include roast goose, liver pâté, and sausages, often prepared with locally grown herbs and spices. The stall also serves as an educational point, with live animals present during festivals, demonstrating the connection between farm and plate. Ganz Gans is particularly renowned for its festive offerings during autumn and winter holidays, becoming a highlight of the market calendar.

Bauern Hendl – Bauern Hendl brings farm-fresh chickens to the market, reared in free-range conditions with locally sourced feed. The chickens are sold live or as ready-to-cook products, reflecting the Slow Food principle of transparency in food sourcing. Market visitors can interact with the animals, learning about sustainable poultry farming and ethical practices. Bauern Hendl also provides prepared items like roasted chicken and sausages, allowing customers to taste the quality that comes from careful husbandry.

Bio Pilzzucht Reiser – Bio Pilzzucht Reiser cultivates a variety of organic mushrooms, including chanterelles, porcini, and oyster mushrooms. They use environmentally friendly substrates and precise humidity controls to replicate natural forest conditions. Visitors can observe the cultivation process, learning how to identify and handle different mushroom varieties. Reiser’s mushrooms are prized for their intense flavour and firmness, ideal for both traditional Austrian dishes and modern culinary creations. Seasonal foraging events further strengthen the bond between market-goers and the regional forest ecosystem.

Bio-Sanddorn – Specialising in sea buckthorn, Bio-Sanddorn produces juices, jams, oils, and supplements from this nutrient-rich berry native to Burgenland’s Seewinkel region. The farm prioritises ecological sustainability, planting hedgerows to prevent soil erosion and provide habitats for wildlife. Their products are highly versatile, used in beverages, desserts, sauces, and health remedies. At the market, customers can taste fresh juice, dried berries, and infused oils, gaining insight into the functional and culinary potential of sea buckthorn.

CU Pressburg – CU Pressburg brings authentic Pressburger Kipferl to Burgenland. These crescent-shaped pastries are made according to Slovakian traditions, using rich butter and locally sourced flour. At the market, visitors can experience their aroma and flavour fresh from the oven. CU Pressburg also educates customers about the cultural history of these pastries, bridging Austrian and Slovakian culinary heritages.

Weingut Nadler – Weingut Nadler is a family-run winery producing regional favourites such as Grüner Veltliner, Blaufränkisch, and other Pannonian varietals. Their philosophy centres on terroir-driven viticulture, organic practices, and minimal intervention in the cellar. At the market, Nadler offers tastings paired with local cheeses and breads, showing the versatility of Burgenland wines. Seasonal events often feature barrel tastings and vineyard tours, connecting consumers to the full lifecycle of their wines.

Biohof Hansi – Biohof Hansi grows organic fruits, vegetables, and honey, following strict ecological guidelines. The farm prioritises seasonal production and rare heritage varieties, such as old apple cultivars and heirloom tomatoes. At the market, Hansi provides tasting stations and hands-on experiences, allowing visitors to understand the importance of biodiversity and flavour over mass production.

Pippis Pepper – Pippis Pepper produces artisan spices, focusing on paprika, chilli, and blended seasonings, all made from locally grown ingredients. Their approach combines traditional drying methods with modern flavour balancing, producing potent, aromatic spices for both home cooks and professional chefs. Market-goers can sample spice mixes, learn about roasting and grinding techniques, and explore creative culinary applications.

The Markt der Erde is not only about produce but also connecting visitors to the source. Live animals, including chickens and goats, are often present, allowing children and adults alike to see the animals behind the products, reinforcing the market’s educational and community-focused ethos.

The Markt der Erde in Parndorf represents more than a shopping destination: it is a vibrant celebration of local food culture, sustainability, and regional heritage. From artisanal bread and cheeses to fresh fruits, vegetables, and seafood, each stall tells the story of Burgenland’s producers, their traditions, and their commitment to quality.

As Monika Liehl emphasises, “Everything here is local. It’s not just regional – the food shouldn’t travel far. We’re connecting people with where their food comes from, and that changes how they eat and live.”