"Parking Space" 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?
Always a pleasure! Helmut Krenek in the kitchen creates top-class tavern dishes. The fried chicken and roast pork could not be better. Served with organic wines from the Göbel winery, which go perfectly with this cuisine.
"Cool" Heuriger in the middle of the vineyards with a view of the city. The buffet is rich in high-quality snacks such as the fabulously good mackerel tartare. The wine selection is also rather unconventional, including some natural wines.
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.
Wonderful garden with oleander and shady trees. In addition to a rich Heurigen buffet, chickens and ducks are grilled here on advance order, and in autumn there are also roast geese. The organic wines are of reliable quality.
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.
A Heurigen institution - at any rate, crowds of regulars flock here, especially on summer days. This year a new chef at the helm, but their legendary Krautfleckerl dish is still available as well as many vegetarian and vegan dishes.
Miriam and Ron Eichhorn have opened one of the most unusual wine taverns in Stammersdorf. Low-intervention wines such as the "Blonde" are available alongside the house vermouth to be enjoyed with the duo's tapas, which are of course also organic.
In the league of slightly more modern wine taverns, this is a Viennese paragon! The panoramic terrace with pergola, lounge and view of the Danube is something special in itself. But the cuisine with creative hot dishes is also of the highest calibre.
One of Grinzing's most popular and best-known wine taverns. The crowds are correspondingly large in summer, and on some days the terraced garden is literally stormed. Beautiful arcaded courtyard and a buffet with all the usual Heurigen classics.
Legendary Heuriger in Neustift am Walde. What stands out here is the emphasis on high-quality produce at the buffet. Joseph bread, Thum ham and Andreas Gugumuck's snails are just a few examples. Vegetarian and vegan dishes are also available!
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!
Landlord ‘Tschinte’ runs his wine tavern in the centre of the second district. Neighbours love it - and so do tourists. The ‘Brateln’ (caraway roast!) rightly enjoy cult status. Afterwards, perhaps a small one from Gölles? Fine garden with a view of the Karmeliterkirche church.
The popular Wiltschko is located just beyond the Maurer Wald forest. Renovated a few years ago, there is now a larger selection of à la carte dishes. What has stayed the same, however, is the Maurer wines from its sustainable vineyards and the fantastic view.
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.
A Heuriger like in the old days, but also timeless. A picturesque spot set in nature and located by the church on the Kaasgraben road, surrounded by old vines. The chef grills the meat and sausages himself. Booking at the weekend is essential!
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.