Heuriger und Weinbau Stefan Wieselthaler

Heuriger und Weinbau Stefan Wieselthaler is a winery and tavern (Heuriger) in Oberlaa, in the 10th district of Vienna, Austria. It combines two closely linked businesses under one name: Weinbau Stefan Wieselthaler, the winegrowing operation, and the Heuriger, the traditional Austrian tavern where the estate's own wines are poured. The establishment presents itself as "der orignale Wiener Heurige des 21. Jahrhunderts" — the original Viennese Heuriger of the 21st century — and describes its offer as good food, Oberlaaer Eigenbau wine (wine grown and made in Oberlaa) and a relaxed atmosphere, inviting guests to "feel at home." The kitchen is built around classic Viennese Heuriger cooking. A signature dish is the Surschnitzel, described on the website as a perennial favourite and "food for the soul," served daily, with a special Monday variant accompanied by potato salad at a stated price of 8.90 euros. The Heuriger also observes the traditional Austrian "Aussteckzeit": from the 1st to the 16th of every month the tavern is "ausgsteckt" (marked as open with a branch or sign) and offers a varied selection of food and drink. Online table reservations are available through the website. Beyond everyday tavern service, the business hosts private and corporate events and celebrations, and runs seasonal specials. These have included a Spanferkelbuffet (suckling pig buffet) on Sundays, advertised with crispy crackling, tender meat and homemade side dishes and sauces, and a Weinlesefest (wine harvest festival) in the Oberlaa vineyards featuring Sturm, Most, wine and culinary specialities. The website also carries a news section for such events. As a Heuriger, the business belongs to a distinctly Austrian and Viennese institution: a tavern operated by a winegrower where only the estate's own wine (and, traditionally, simple cold or warm food) may be served. Its location in Oberlaa places it in one of Vienna's historic wine-growing areas, and its identity rests on the pairing of estate wine with traditional food in a relaxed, local setting. The operation is small and owner-named, associated with Stefan Wieselthaler, and is privately held; no parent company or stock listing is indicated.

Heuriger und Weinbau Stefan Wieselthaler is a winery and tavern in Oberlaa, in Vienna's 10th district, Austria. It is a small, owner-named operation that unites winegrowing (Weinbau) with the traditional Viennese Heuriger tavern format. The business is associated with Stefan Wieselthaler, whose name it carries, and it is privately held; the available sources do not record a founding year, corporate parent or stock listing. The Heuriger format itself is central to the brand's identity. In Austria, a Heuriger is a tavern run by a winegrower that is permitted to serve its own estate wine, traditionally accompanied by simple cold or warm food. The Wieselthaler business follows this model: it pours Oberlaaer Eigenbau wine — wine grown and produced in Oberlaa — and pairs it with classic Viennese tavern cooking. Its website presents it as "der orignale Wiener Heurige des 21. Jahrhunderts," the original Viennese Heuriger of the 21st century, and frames the experience around good food, estate wine and a relaxed, homely atmosphere. Over time the business has built a recognizable food identity around the Surschnitzel, described as a daily classic and "food for the soul," with a Monday special served with potato salad at a stated price of 8.90 euros. It also observes the traditional Austrian Aussteckzeit, opening as a Heuriger from the 1st to the 16th of each month with a broad selection of food and drink, and it accepts online reservations. Alongside regular tavern service, the operation has expanded into events. It hosts private celebrations and corporate functions, and it stages seasonal highlights such as a Sunday Spanferkelbuffet (suckling pig buffet) with crispy crackling, tender meat and homemade side dishes and sauces, and a Weinlesefest (wine harvest festival) in the Oberlaa vineyards featuring Sturm, Most, wine and culinary specialities. A news section on the website publicises these events. The business thus combines estate wine production, everyday Heuriger dining and event hospitality within one small Viennese brand.

• Business operates as a winery and Heuriger in Oberlaa, Vienna, associated with Stefan Wieselthaler.

• Website presents the business as "der orignale Wiener Heurige des 21. Jahrhunderts" with Oberlaaer Eigenbau wine and traditional food.

• Surschnitzel established as a daily signature dish, with a Monday potato-salad variant at 8.90 euros.

• Traditional Aussteckzeit observed from the 1st to the 16th of each month.

• Seasonal Spanferkelbuffet and Weinlesefest events advertised on the website.

A traditional Viennese Heuriger and estate winery in Oberlaa, positioning itself as "the original Viennese Heuriger of the 21st century" with homegrown Oberlaa wine, classic tavern food and a relaxed, homely atmosphere.

• Oberlaaer Eigenbau wine

  Estate wine grown and produced in Oberlaa, served at the Heuriger.

• Sturm and Most

  Seasonal young wine and cider offered at events such as the Weinlesefest.

• Surschnitzel

  Traditional Viennese fried meat dish, a daily classic; Monday variant with potato salad at 8.90 euros.

• Spanferkelbuffet

  Suckling pig buffet with crispy crackling, tender meat, homemade side dishes and sauces.

1. 1Heuriger & Weinbau Stefan Wieselthaler | Oberlaa | Wien, Austriader-heurige.at
2. 2Heuriger und Weinbau Stefan Wieselthalerwikidata.org