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Weingut Helmut Krenek
★ 4.0(1 review)Restaurant
rusticgardenrelaxed
About the Vibe
At the end of Stammersdorfer Kellergasse, Helmut Krenek runs a Heuriger that punches well above the usual Buschenschank standard. The chef — who cooked at Plachutta, Meixner, and Immervoll — brings fine-dining pedigree to traditional Viennese fare, with a strong emphasis on regional sourcing and animal welfare. Come for the Strohschwein specialties, stay for the vine-covered arbor and a glass of Göbel wine.
Why it's worth it
A fine-dining chef brings serious kitchen craft to a rustic Stammersdorf Heuriger — Strohschwein, estate wine, and a vine-covered arbor at the end of the Kellergasse.
Highlights
Strohschwein porkestate winevine arborGansl season
Before you go
Open only Fri & Mon from 4 PM, weekends from noon — and they close for stretches in summer, so check the website before heading out.
Known For
- •Strohschwein (straw-bedded pork) specialties
- •Gourmet Heuriger cuisine with fine-dining pedigree
- •Estate wines from Weingut Göbel
- •BIO goose (Gansl) season in autumn
- •Alt-Wiener Mehlspeisen (traditional Viennese desserts)
Best For
weekend lunchesautumn goose seasonwine garden evenings
1 review
City InsidersEditorialJuly 9, 2026
A Heuriger with a chef's pedigree — and the pork to prove it
This isn't your average Heuriger. Helmut Krenek cooked at Plachutta, Meixner, and Immervoll before taking over the kitchen at Weingut Göbel, and it shows — the food here is a serious step up from the usual cold-cuts-and-cheese Buschenschank fare. The Strohschwein (straw-bedded, free-range pork) is the signature, and it's genuinely worth the trip to Stammersdorf alone. The chef sources from regional producers like Evelyne Bach's rare vegetable garden, and the attention to where ingredients come from is real, not just marketing talk.
The setting is classic wine-country charm: a vine-entwined arbor, a rustic Weingarten, and a modern Stube inside, so you can pick your vibe depending on weather and mood. It's at the very end of the Kellergasse, which gives it a quieter, more tucked-away feel than the busier Heurigen closer to the city. Open only Friday and Monday from 4 PM, and weekends from noon — and they close for stretches in summer, so check before you go. In autumn, the Gansl (goose) season from late October to late November is a local event; book ahead for that. The Alt-Wiener Mehlspeisen — from Birnenstrudel to Scheiterhaufen — are a proper finish, not an afterthought.