das weinberg

The story

das weinberg in Vienna: Modern Austrian Cuisine & Design

The Kitchen and Its Creators

At das weinberg in Vienna, head chefs Yannik Keitel and Thomas Zaniat steer a kitchen dedicated to modern Austrian cuisine that treats recipes as adaptable blueprints. They dismantle traditional preparations and rebuild them for sharing across multiple tables. A 12 point rating from Gault&Millau reflects how this method bridges heritage and contemporary pacing. Guests navigate between intimate tapas portions and larger classic plates sourced from local farms.

Seasonal Plates and Techniques

The menu highlights fresh produce through precise methods rather than heavy sauces. Gugumuck’s prepared snails arrive with Café de Paris butter alongside house-baked potato bread. Roasted veal liver pairs with sour cream and baked cheese dumplings, while caramelized cabbage noodles provide a sweet counterpoint. Summer brings grilled peaches draped in white Callebaut chocolate, and autumn shifts toward heartier cuts like Simmentaler ribeye finished with nut butter.

The Dining Space and Garden

The dining room merges elevated gastronomy with curated interior objects from European designers. Warm wood surfaces and soft lighting create an environment that feels more like a private gathering than a formal hall. Guests frequently book the adjacent cottage garden for Wednesday evening barbecues under shaded trees. The Bloom Garden Club transforms the outdoor terrace into a relaxed social hub where chill-out music replaces background chatter.

Wine Cellar and Pairings

Wine remains central to the concept, with a cellar built around Austrian cooking pairings and select international labels. Sommeliers recommend bottles by the glass or full carafe, drawing heavily from Wachau Grüner Veltliner and Steirian volcanic slopes. A dedicated tasting room allows groups to explore vintages without disrupting the main floor. Sweet dessert wines and aged ports round out the selection for late evening conversations.