"Original Almdudler" 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.
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.
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.
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.
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.
A family-run farm for 250 years, raising pigs, chickens, rabbits, and more, the Steindls have also been operating the Presshaus since 2010. In the natural garden, guests can enjoy delicacies from the buffet paired with the estate’s own organic wines. Specialties: cream slices and fine brandies.
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!
The last remaining authentic Viennese wine tavern in Kahlenbergerdorf is still an insider’s secret. Popular choices include Grüner Veltliner, Gemischter Satz, and grape juices. The menu is small and features only cold dishes. Tip: try the legendary Kümmelbraten.
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.
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.
Kierlinger is a name to be reckoned with; wines from the Nussberg’s select vineyards are pure poetry. On hot days, old chestnut and linden trees provide shade. Culinary traditions are celebrated with time-honored family recipes. Must-tries: Kierlinger-Liptauer and Backhendl.
Behind a small, two-story cottage—which also houses the buffet—a picturesque natural garden opens up amid the lush vineyards. Great wines and grilled delicacies (Ripperl). Please note: Be sure to check the opening hours and make a reservation!
At one of the city’s most beautiful Heurigs, red flower boxes adorn the traditional building, while classic green benches nearby invite you to linger. Austrian and seasonal specialties. Tip: homemade sparkling wine (in collaboration with Kattus).
An idyllic garden, benches, colorful umbrellas, a view of flowers and grapevines—all of this perfectly embodies the motto “On the go, yet still at home” of the friendly young owners. On select days, they serve char, Maultaschen, or burgers; tip: try the “Gemischter Satz”!
Mauer, located right on the outskirts of town, has once again blossomed into a magnificent wine-growing region. The Beraneks, with their excellent wines, have played a major role in this. Regulars swear by the Sulmtaler Backhenderl, but also by the huge meat dumplings.
This small but charming, traditionally styled wine tavern has a very cozy, family-like atmosphere. The food consists of tried-and-true, homemade cold Heurigen specialties; the wines come from the Bisamberger Ried “Oberer Jungenberg.” Popular items include a variety of spreads and cakes!
In the shade of old chestnut trees or in the historic vaulted cellar, owner Claudia Maly-Schaber serves homemade dishes and a selection of wines. Popular dishes: raw vegetable platters, Maly salt sticks with ham, cheese, and horseradish, ground pork patties, roast pork, and desserts!