"Barrier-free" Wineries in Vienna
A Viennese parade tavern, as there are not many: the location with a view over the whole of Vienna is breathtakingly beautiful, Fritz Wieninger's wines are among the absolute top class and the buffet is rich in top gastronomic products. What more could you want?
A parade business in the border area between inn and wine tavern. Fritz Wieninger's top wines are served with dishes such as paprika chicken with buttered spaetzle or veal cheeks in Pinot Noir sauce. And to finish, a gigantically good curd cheese pancake.
Both the wine tavern and the winery (both certified organic) focus uncompromisingly on quality. Its Gemischter Satz is considered one of the best in the city. Tip: There are guided tours of the cellar and tastings in the adjoining tasting room.
The good old Viennese way of doing things: down-to-earth eating and drinking, getting together and talking about God and the world. No formalities, just joie de vivre, realised by Erika and Roland Kroiss. Fine wine, for example the Riesling "Julia" from the nearby Hackenberg!
Stefan Fuchs junior is one of the most innovative winemakers in Vienna. He produces natural wine at its best, which brings him the highest recognition and awards year after year. In the Heurigen, attention is paid to the best quality products - simply check at the buffet.
A classic Heuriger in Vienna's Ottakring with a rustic atmosphere. All the classic delicacies of a typical Viennese Heuriger are set out on the buffet - including homemade pastries. Viennese songs are also sung here.
Popular wine tavern in Großjedlersdorf in Vienna's 21st district. In the meantime, they also cook up a big meal here - with up to seven-course menus. Baked cod and grilled char are served every Friday. The foam rolls are also outstanding.
What started as a side business in the 1950s has long since fully developed under the expert hands of the Wieselthaler family into one of the top wine spots in the small but exceptional wine village of Oberlaa. It includes a large buffet, fried chicken, pork schnitzel, served along with wonderful red wines!
"If you take a seat here, you don't just taste the wine. You also feel its soul," they say. The Muth, established in the 17th century, is a legend. Local suppliers, traditional buffet and equally good wines (Gemischter Satz) in the enchanting garden.
One of Vienna's legendary and oldest wine taverns in a listed building in Ottakring. Belongs to the Fuhrgassl-Huber empire. Kümmelbraten, Schopfbraten, lean loin, Geselchtes and Surbraten are part of the standard gastronomic repertoire.
Heuriger with a unique selling point. Under the old poplars in the courtyard of the Biofisch-Manufaktur in Hetzendorf, you can dine on grilled fish, char ceviche, fish burgers, Mediterranean fish falafel, classic fish 'n' chips and so on. Of course, there is also wine to match.
Founded in 1985 by Eleonore and Johann Frauneder, their son Martin is now responsible for the wine and the food. The family business serves hot and cold dishes in the bright taproom and the large, sunny garden. Various events such as clubbings or Sautanz.
Heuriger in Alt-Ottakring, run by the sixth generation. The oven-fresh roast pork, caraway roast and garlic pancakes are among the house classics. Knierling with horseradish and fresh bread can be ordered in advance. The wines are also classic.
Traditional wine tavern with garden, run by the third generation. The business has also been growing fruit for several years. A cordial and a Dirndl brandy are produced from the Dirndl fruit. A typical Heurigen buffet tempts hungry guests.
Richard Lentner's third-generation family business is a place of joie de vivre where people like to meet, chat and celebrate together. The house speciality is the "Gleichgepresste" made from Zweigelt, Pinot Noir and Cabernet.
The Knizak family's main house in a beautiful, cosy courtyard. Last year, a weather-independent location was added right next door. Typical Heurigen specialities are served, such as cold roast pork, ‘Blunzen’ or various spreads.
A vaulted cellar, a garden with chestnut trees and Viennese songs to sing along to: these are the most important ingredients of the Heurigen Maly. But the classic Heurigen buffet, enriched with a few pub dishes, also contributes greatly to its popularity.
Whether in the beautiful inner courtyard or in the stylish parlour: even visually, the Zimmermann is more than just any Heuriger. Guests dine à la carte (Serbian pike-perch, roast onion), while the kitchen's repertoire includes Viennese classics - including pastries.
A wine tavern with a great tradition and an equally great fan base. In the idyllic inner courtyard, ancient lime and chestnut trees provide cool shade, while the vineyards on the Nussberg are among the most valuable in the city. Tip: fried chicken, Grüner Veltliner and Gemischter Satz.
South Tyrolean Martin Strobl has created a jewel of a wine tavern here. In the kitchen, he prepares many dishes with wild herbs from the organic vineyard. The Grüner Veltliner is vinified classically or as sherry, orange wine, sparkling wine or frizzante.