Walter Eselbock is one of Austria’s most original chefs, who built the two-Michelin-star Taubenkobel in the Burgenland village of Schutzen am Gebirge into a legendary farm-to-table destination. A self-taught cook inspired by his self-sufficient grandfather, he pioneered a cuisine rooted in the produce of the Pannonian region around Lake Neusiedl.
Taubenkobel is the only kitchen Eselbock has ever worked in – an extraordinary rise from humble beginnings to one of the best-known chefs in the country.
TL;DR
- Austrian chef, self-taught
- Founder of Taubenkobel in Burgenland
- Opened Taubenkobel with his wife Eveline in 1984
- Two Michelin stars in the 2009 Austria guide
- A pioneer of farm-to-table, Pannonian cuisine
Walter Eselbock key facts
| Nationality | Austrian |
| Restaurant | Taubenkobel, Schutzen am Gebirge (2 Michelin stars) |
| Opened | 1984, with wife Eveline |
| Two stars | 2009 |
| Known for | Farm-to-table Pannonian cuisine |
A self-taught cook
Walter Eselbock was first inspired to cook by his self-sufficient grandfather, who ran a donkey-mill near Lake Neusiedl. Entirely self-taught, he began by serving humble, hearty fare, and his determination to perfect his craft on his own led him to become one of the best-known chefs in Austria.
Taubenkobel
In 1984 Walter opened Taubenkobel with his wife Eveline, agreeing that whoever was the better cook would run the kitchen while the other looked after guests. Remarkably, Taubenkobel is the only kitchen Eselbock has ever worked in, let alone owned – the whole of his culinary rise took place there.
Two stars and a legacy
Taubenkobel received two Michelin stars in the Austria guide in 2009, along with four toques and 19 points from Gault Millau. Walter has since handed the kitchen to his daughter Barbara and her chef husband Alain Weissgerber, who was named Gault Millau Chef of the Year for 2024.
Signature style
Eselbock’s cuisine is farm-to-table and deeply Pannonian, built on the produce, wine and traditions of the Burgenland countryside around Lake Neusiedl. Personal, seasonal and rooted in place, it helped put a tiny Austrian village on the international culinary map.
Walter Eselbock in context
Eselbock is one of Austria’s most distinctive chefs featured on Pickup Table 4, alongside fellow Burgenland chef Max Stiegl and Hubert Wallner.
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Walter Eselbock FAQ
Who is Walter Eselbock?
An Austrian chef, founder of the two-star Taubenkobel in Burgenland.
Where did he train?
He is self-taught; Taubenkobel is the only kitchen he has worked in.
When did he open Taubenkobel?
In 1984, with his wife Eveline.
How many Michelin stars?
Two, awarded in 2009.
What is his cuisine?
Farm-to-table Pannonian cuisine.
