"Dogs allowed" Wineries in Vienna
Like Viennese wine in general, the wine from Mauer has also taken a leap in quality. A great example of this is Edlmoser. Tip: Try the offal and roast pork from Hödl—Vienna’s last butcher who still slaughters his own animals. Pair it with a glass of natural wine!
Norbert Walter, a native of Tyrol, gained experience in cheese-making over eight seasons at various alpine pastures before falling in love with the idyllic Buschenschank on Bisamberg in 2004. There, he produces fine Burgundy wines to pair with Tyrolean specialties—speck and cheese.
Everything is just right at Wieninger’s. The lush courtyard and rustic dining rooms invite you to linger, and the buffet is superbly stocked. Schnitzel and cordon bleu are also on the menu. And then there are the wines, including large bottles (“Grand Select”). To go with it? The “Winzerkönig” platter!
Heuriger 2.0: Jutta Ambrositsch’s natural wines (Utopie, Rakete, Kosmopolit, Fürchtegott, Satellit) have long enjoyed cult status. So have the spicy delicacies (tripe salad!) that her husband, Marco Kalchbrenner, whips up in the kitchen. Make a reservation!
Just a few minutes’ walk from Grinzinger Platzl, you can sit in Obermann’s gorgeous garden in the shade of old oleander trees. The wine is organic, and the cold and hot Heurigen buffet has something for everyone. Grilled chicken and duck are available by advance order!
While the view from the Nussberg is already breathtaking, it’s even more spectacular from the Wailand wine tavern, located slightly higher up. The quality of the wines offered here by the well-known journalist is also almost unmatched. It’s all well worth the short climb!
In the southern part of the city, on the edge of the Vienna Woods, lies Wolfgang Hofer’s small but exquisite winery, whose motto is “Wine is poetry in a bottle.” The extensive buffet is complemented by seasonal dishes, paired with white, rosé, and red wines.
It’s just a few meters from the bustling Grinzinger Platzl to the “Müller,” yet it’s a whole different world: pure relaxation in a natural, multi-level garden. The best spot? Right at the top! The food (both cold and hot) is outstanding, and the wines are often award-winning.
Excellent cuisine, great wines—all organic. The whites are light, crisp, and dry; the reds are always more elegant than full-bodied. Guided vineyard walks, exclusive cellar tours, and guided tastings. A wonderful tasting room and a large outdoor dining area.
Miriam, a visual artist, runs a “third-kind” Heuriger with her husband Ron Eichhorn, a filmmaker. Their natural, low-intervention wines are anything but boring—just like Sophia Loren and Philippe Noiret. Another tip: their house-made vermouth!
Can a Heuriger be chic? Mayer’s certainly is! The view of the city and the Danube is spectacular—and so are the single-vineyard wines. The same goes for the cheese selection, organic chicken schnitzel, hearty snack platters, and much more. They even serve ice cream. Tip: Be sure to make a reservation on weekends!
This charming outdoor wine tavern on the outskirts of Stammersdorf offers more than just excellent wines. In the shade of old vineyard peach trees, you can also enjoy delicious organic products from the nearby Biohof No° 5. And sometimes they even serve Steckerlfisch!
A small, charming family-run business with equally delightful cuisine. The “Esse 1” wine is made by the owner’s son. In winter: mulled wine and roasted chestnuts. Please note: Open only in good weather, and no reservations (not even for groups). In the evening, it’s as romantic as Tuscany!
Popular with Austrians and tourists alike, it gets extremely busy during peak season. Nevertheless, you can always find a spot in the historic Arkadenhof—the oldest part of the building dates back to the 17th century. Authentic wines, a lavish buffet.
“Herrgott aus Sta” is one of the most famous songs by the legendary Karl Hodina. He performed here when he was just a little boy—and the restaurant was named in his honor. Roast pork or pork knuckle (by advance order) are served with wine from Leth and Pittnauer.
In the natural garden, guests can enjoy traditional dishes prepared according to old family recipes, paired with Stefan and Alexander Fuchs’s award-winning natural wines. Regulars particularly appreciate the full-bodied Cabernet Franc and the light-bodied Pinot Noir.
One of the most popular restaurants around. In addition to roast pork from regional free-range pigs, blood sausage from organic farmers, a selection of local cheeses, and more, they also offer vegetarian, vegan, and gluten-free dishes. Their Krautfleckerl is legendary—a signature dish at Schankwein.
People don’t go to a bar; they go to the “Tschinte.” And some people travel miles just for the “Brateln”—because they’ve achieved cult status. Inside, it’s cozy at the large wooden tables; outside, the “Schani” beckons with a view of the Baroque Carmelite Church.
A true institution in the 19th district. Seasonal ingredients are supplied by local farmers, fresh vegetables grow in the restaurant’s own garden, and the wines are practically “right next door.” It’s the perfect spot to linger a while longer, even after romantic sunsets.
At the former “Kaiserwalzer,” you can still hear the phrase “Das Körberl, bitte.” But it’s not about pastries to go with goulash—it’s about the appetizers that are so popular here alongside the various Spritzer drinks. A magical garden has become an urban oasis with a steady supply of wine.