Heu & Gabel

The story

Heu & Gabel Vienna: Organic Austrian Cuisine at Meidlinger Markt

The kitchen and its direction

Heu & Gabel in Vienna serves as a steady destination for Austrian cuisine at the Meidlinger Markt. Since mid-May, chef Clara Aue has steered the kitchen after leading the Gralhof in Weissensee. The team sources ingredients directly from small farms across Vienna, Burgenland, Lower Austria, and Styria, letting animal welfare and seasonal availability guide every plate. Evenings bring a noticeably deeper ambition to the dining room while the afternoon service remains relaxed and approachable, earning a 14.5 rating from Gault&Millau for 2026.

Signature preparations

The regional cooking balances precision with unpretentious ingredients. Wagyu beef arrives as a chilled tataki dressed with lightly charred leek, thin jalapeño rounds, and sprigs of tarragon. A thick pork blood sausage patty fries until the skin crackles while the interior stays soft, then rests beside bright green peas and sharply pickled shallots. Pork sweetbreads simmer gently in crisp white wine before serving with concentrated pan juices.

Market roots and daily rhythm

Founders Kathi and Mario Schinner-Krendl designed the space to function as both a neighborhood delicatessen and a full restaurant. Wooden counters display regional cheeses, hand-carved leg hams, and freshly baked loaves alongside curated natural wines. Patrons often stop to select pantry staples before settling in for the evening shift. The entire operation maintains a deliberate pace that lets guests linger over early meals or settle in for late suppers.