RFK Rankings · Vienna
Best Wine Lists in Vienna 2026
Restaurant cellars & sommelier programs · Vienna · 6 lists ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 21, 2026 · Updated June 21, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Palais Coburg keeps roughly 60,000 bottles in six vaulted cellars under the building, one of the largest restaurant wine collections on earth. That is where any honest account of Vienna wine has to start, but the city has more than one great cellar: Steirereck and Amador both cook at three Michelin stars with lists to match, Konstantin Filippou pours natural and orange bottles next to deep Burgundy, and the SO/ Vienna stacks a four-metre wall of wine on the 18th floor. Here is who each table suits, what to expect, and how to book it. Six, ranked on cellar depth, the pairing programme and value rather than trophy labels alone.
1.Silvio Nickol
Vienna's grand wine occasion, sitting on one of the world's largest restaurant cellars. Save it for a landmark bottle.
Silvio Nickol runs the gourmet restaurant inside Palais Coburg on the Coburgbastei in the 1st district, a two-star kitchen the Michelin Guide Austria confirmed in 2025. The reason to book is underneath you: six vaulted cellars holding around 60,000 bottles and several thousand references, one of the deepest restaurant collections anywhere, strong in mature Bordeaux, Burgundy and grower Champagne. This is the room for marking something with an aged or rare bottle and a floor team that can pull verticals on request. Plan on a top-end spend before wine. Reserve two to three weeks ahead, name a region and a number, and let the sommelier build the night around one bottle.
Book through Palais Coburg; ask the cellar team for an aged bottle from a region you love.
2.Steirereck
A three-star kitchen with a cellar to match and Rene Antrag on the floor. Reserve weeks ahead and take the pairing.
Steirereck im Stadtpark, the Reitbauer family's restaurant in the city park since 1970, was promoted to three Michelin stars in 2025, and its wine programme has long been one of Austria's most serious. Head sommelier Rene Antrag works a deep, Austria-forward list that ranges into Burgundy, the Mosel and beyond, with a 14-wine pairing around 105 to 120 euros alongside a tasting menu at 225 to 245 euros. The signature char cooked in beeswax at the table tells you the kitchen likes a little theatre; the cellar backs it with genuine age. This is the booking for a couple who want a destination dinner and a sommelier happy to range. Reserve two to three weeks ahead and ask Antrag what is drinking well.
Book on the Steirereck site; take the pairing and ask the floor for an Austrian rarity.
3.Restaurant Amador
Austria's first three-star table, set inside a working Grinzing winery. Book it when the wine is the whole point.
Juan Amador put Austria's first three Michelin stars on the board, and his restaurant sits inside the Hajszan Neumann winery up in Grinzing, in the vineyards on the city's northern edge. The set tasting menu runs around 315 euros with a pairing near 165 euros, and the location does real work: the list leans into the estate's own bottles and the wider Austrian scene before opening out to France. This is the room for a wine-led evening where the setting, a working cellar door, is part of the argument. Plan on a top-end spend. Reserve two to three weeks ahead, tell the floor if you want to stay Austrian or range wider, and let them pour.
Book on the Amador site; ask to lean into the estate and Austrian growers.
4.Konstantin Filippou
The city's natural-wine pioneer with a deep Burgundy bench beside it. Go for the most interesting list in Vienna.
Konstantin Filippou cooks a tight modern menu on the Dominikanerbastei in the 1st district, two Michelin stars in the 2025 guide, and the wine is half the reason regulars keep the table. He was an early champion of natural and orange wine in Vienna and pairs that conviction with a serious Burgundy and Austrian bench, so the list swings from a cloudy skin-contact bottle to a properly aged red. Lunch starts around 40 euros for three courses if you want a lower-stakes way in. This is the booking for drinkers who want bottles they cannot find elsewhere and a floor that treats wine as part of the cooking. Reserve a week or two ahead and ask for something off-script.
Book direct; ask the floor for the most interesting skin-contact bottle they are pouring.
5.Das Loft
A four-metre wall of wine under Pipilotti Rist's ceiling, 18 floors up. Book it for a bottle with a view.
Das Loft sits on the 18th floor of the SO/ Vienna, the Praterstrasse hotel that traded as the Sofitel until its rebrand, with head sommelier Tomas Hynek running the floor under Pipilotti Rist's illuminated glass ceiling. The signature is partly architectural: a four-metre walk-in cellar anchors the room, and the list spans Austria, France and a wide by-the-glass selection chosen to drink against the view. The caviar sandwich is the bar order to start. This is the booking for a couple who want a serious bottle and the best dining-room panorama in the city in one sitting, listed in the 2025 Michelin Guide. Reserve a week ahead and ask Hynek to pour a flight against the sunset.
Book on the SO/ Vienna site; ask the floor for a by-the-glass flight at sunset.
6.Zum Schwarzen Kameel
A 1618 institution with its own wine trade behind the bar. Settle in for Broetchen and a great Austrian bottle.
Zum Schwarzen Kameel has stood on the Bognergasse off the Graben since 1618, when it opened as a spice shop, and it still runs its own wine trade, which is why the list reads like a merchant's rather than a restaurant's. The upstairs Beletage dining room, recognised in the Michelin Guide and carrying a Star Wine List White Star, leans hard into top Austrian growers with depth in France behind them. The little open-faced Broetchen at the bar are the house ritual and the right way to start. This is the booking for an old-Vienna evening with a great bottle and no pretension. Reserve a few days ahead and ask which Austrian producers they are excited about.
Book the upstairs Beletage; ask the bar which growers they are pouring this month.
Avoid for a wine night
Young wine, not old
The Grinzing and Nussdorf heurigen. The hillside wine taverns pour their own current-vintage Gemischter Satz by the jug, and that is exactly the point of them. It is a fine Vienna afternoon, but it is young local wine straight off the estate, not a cellar for an aged Burgundy. Have the spritzer there, then drink seriously at one of the rooms above.
Schnitzel, not Bordeaux
Figlmueller on the Wollzeile. The schnitzel overhangs the plate and the room is a Vienna rite of passage, but the wine list is a short afterthought to the breadcrumbs. Go for the cutlet and a cold Gruener, and keep the bottle night for a real list.
How to drink well in Vienna
Name a region and a number and let the floor work inside it. At Palais Coburg, Steirereck and Amador that conversation reliably turns up a better, often older bottle than the label you would have reached for, and all three are deep enough to pull aged verticals if you ask. Book the destination rooms two to three weeks ahead through their own sites, where the best weekend tables go first, and say so when you book if you are chasing something rare so it is confirmed and standing up before you sit down.
The more adventurous end, Konstantin Filippou, rewards telling the floor you want something off the classic script, and Das Loft pairs a serious bottle with the city's best dining-room view. For an old-Vienna night with no fuss, Zum Schwarzen Kameel and its own wine trade is the answer. Browse the full Vienna dining guide for the detail pages behind each pick.
Frequently asked
Which Vienna restaurant has the best wine list?
Silvio Nickol at Palais Coburg holds our top spot, mostly because of what is under the building: six vaulted cellars holding around 60,000 bottles, one of the deepest restaurant collections anywhere, strong in mature Bordeaux, Burgundy and grower Champagne. The two-star kitchen matches it. Reserve two to three weeks ahead, name a region and a budget, and let the cellar team lead you to a bottle.
Where is the deepest wine cellar in a Vienna restaurant?
Palais Coburg, home to Silvio Nickol, keeps roughly 60,000 bottles across six cellars and is the clear answer for rare and aged wine. Steirereck and Restaurant Amador are the next deepest, both cooking at three Michelin stars with lists to match. For any of them, call a day ahead with the bottle you are chasing so the sommelier can confirm it and have it pulled before you arrive.
How much does a good bottle cost at a Vienna restaurant?
Plan on roughly 70 to 150 euros for a genuinely good bottle at most of these rooms, with the ceiling far higher at Palais Coburg, Steirereck and Amador, where mature trophy bottles climb into the thousands. Konstantin Filippou and Zum Schwarzen Kameel are the value-minded picks. The smart move everywhere is to set a number with the floor and let them find the interesting bottle inside it.
Which Vienna restaurant is best for natural wine?
Konstantin Filippou on the Dominikanerbastei is the city's natural-wine pioneer and the best booking for skin-contact, orange and low-intervention bottles, with a deep Burgundy and Austrian bench beside them so you are never stuck. The floor treats wine as part of the cooking. Reserve a week or two ahead and tell them you want something off the classic script.
Do you need a reservation for these Vienna wine restaurants?
Yes for all of them, and well ahead for the destination rooms. Palais Coburg, Steirereck and Amador release tables in advance and the best weekend slots go first, so book two to three weeks out. Das Loft, Konstantin Filippou and Zum Schwarzen Kameel are a little easier but still worth reserving. For a rare or aged bottle, call a day ahead so it is confirmed and ready.
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