"Parking Space" Wineries 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.
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.
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!
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!
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!
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.
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.
A top-tier restaurant in Neustift am Walde. An impressive variety of wines and dishes. Collaborations with well-known producers such as Thum and Dormayer. Seasonal specialties like roast goose, herring feasts, and dishes featuring asparagus, pumpkin, and mushrooms. Tip: Roast pork fresh from the oven!
Oberlaa is still considered something of an oddity among Vienna’s wine-growing regions, yet there’s plenty to discover here. For example, the somewhat unique “Gemischter Satz” or various red wines (the excellent “Schankachterl”). The buffet offers a good selection, and the fried chicken is always golden brown and crispy.
Located in the heart of Alt-Ottakring, the business is currently run by the sixth generation of the family. The vines are planted on the Wilhelminen and Heuberg hills, and the multi-award-winning wines are bottled using natural methods. Specialty: half a duck (by advance order).
Renovated a few years ago, Wiltschko is returning to its old strengths. These include excellent hot and cold dishes paired with natural Maurer wines from the neighboring vineyards. Fortunately, the view down into the city remains unobstructed and unchanged!
Outside in Hetzendorf, traffic is bustling frantically—inside the courtyard, under the ancient poplar trees, Bavarian organic pioneer Marc Mössmer serves up fish and chips, ceviche, and more. The ingredients come from the Waldviertel region, and the Steckerlfisch has achieved true cult status.
The only Heuriger on Landstraße has a very traditional feel. The atmosphere is rustic, and so is the cuisine. The portions are generous; spare ribs and cordon bleu are popular here. To go with your meal, you can enjoy house wine by the glass or a Hubertus beer on tap.
Open year-round, this Heuriger boasts spacious interiors and a beautifully landscaped garden. The wide selection of hot and cold dishes is complemented by house-made wines from the Oberlaa vineyards. Refreshing Welschriesling, fruity Zweigelt.
Richard Lentner, the third generation to run the family-owned business on Jedlersdorfer Platz, produces a wide variety of high-quality wines from six hectares of vineyards on the Bisamberg. Idyllic courtyard, homemade cuisine. Also worth noting: the “Gleichgepresste.”
Martin, the owner’s son, guarantees a great atmosphere in the cozy dining room and the sunny outdoor seating area. A cold and hot, seasonally inspired Heurigen buffet, plus eight wines by the glass, are additional highlights. There’s also a covered playhouse for children.