Heurigen & Buschenschank Guide: The Best in Vienna
It’s well known that his wines are world-class. What’s less well known is that all of Fritz Wieninger’s wines are biodynamic. The location of the wine tavern is also world-class, offering one of the most spectacular views of the city and the buffet. Tip: Try the daily specials and vegan options.
A project by Juan “Hans” Amador and Fritz “Wien Wein” Wieninger. While enjoying Fritz’s award-winning wines, guests can savor Joseph bread with cheese from the Paznaun Valley, Mangalitza sausages, or liver pâté served in a glass. Spectacular views, small Amador dishes, “Respekt” wines.
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!
It’s a winning combination, because Helmut Krenek has a knack for the nuances of Viennese cuisine. His crispy roast pork from a straw-fed pig is considered by many to be the best in the city (that juiciness!). And Göbel’s organic delicacies are just as impressive.
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!
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!
“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.