Warm Dishes Best 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!
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!
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!
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!
The motto, “Sievering is great,” is brought to life by the Kroiss family through their zest for life, homemade food, and equally delicious—and always fine—Viennese wines. In this old-school establishment, what counts is real food, real wine, and real money. And, of course, real people.
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.
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!
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.
“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.
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.
At the former “Kaiserwalzer,” you can still hear the phrase “Das Körberl, bitte.” But it’s not about pastries to go with goulash—it’s about the appetizers that are so popular here alongside the various Spritzer drinks. A magical garden has become an urban oasis with a steady supply of wine.
Vienna’s oldest Heuriger (1740) has welcomed guests such as Franz Schubert, Johann Strauss Sr., the Schrammels, Franz Lehár, Emmerich Kálmán, and Robert Stolz. An impressive buffet, with wine from the owners, Fuhrgassl-Huber. Cozy dining rooms and an idyllic courtyard.
With a sense of modernity, yet always respecting tradition, the charming Sissi Huber runs her stately Heuriger. Choose from the barn, the Salettl, the Stube, or the garden—lovers can snuggle up in the secluded attic. Excellent cuisine, fine wines, and Viennese folk song evenings.
In the shade of the ancient plane tree on the sprawling grounds at the foot of the Bisamberg, guests are served, among other things, generously assembled buffet menus. To accompany them, we recommend a bottle or two of the house’s meticulously crafted “Gemischter Satz.”