In 1847, Anton Gerstner founded a confectionery shop in the heart of Vienna. Soon after he started deliveringto
the royal palace, and only a few years later he received the prestigious title of Confectioner to the Imperial Court. Today, at the Gerstner K. u. K. Hofzuckerbäcker you will experience pleasure on 3 floors. The shop offers sweet creations from the chocolate manufactory and magical gift ideas, while the bar invites you to a glass of sparkling wine with a unique view of the Viennese Opera House. In the magnificent salon ambience of the Café-Restaurant you will be pleased by Gerstner’s sweet and savoury delicacies.

ENJOY IT LIKE THE EMPRESS

At Gerstner, the manufactory rich in tradition is enjoyed at its finest every day: Craftsmanship is found in every item that features the Gerstner name.

Sisi certainly provides the most famous Gerstner testimonial, since she visited Gerstner every time she took a walk through downtown Vienna. She especially enjoyed the candied violets that are still available at Gerstner.

Today, guests from all over the world value the quality and reliability offered, as well as the perfect symbiosis of tradition and zeitgeist. The daily implementation of this philosophy also manifests itself in the most famous buildings in Vienna, such as Wiener Staatsoper, where 5,000 guests of the world-famous Wiener Opernball are pampered by Gerstner each year, as well as Wiener Musikverein, Hofburg Vienna, and the impressive Salons Privés at Palais Todesco for events in private ambience.

THE VERY BEST OF VIENNESE HOSPITALITY

Today, Gerstner presents itself as one of the leading hospitality companies in Austria. From the renowned sweet delicacies available from the Gerstner manufactory to catering and exclusive event locations to hotels rich in tradition, Gerstner offers everything to make guests feel good.

Under the motto “When two worlds meet”, Bieder & Maier builds a bridge between modern quality and brand standards and the heyday of traditional Viennese coffee house culture in 19th century Vienna. The result is coffee that has been roasted for a particularly long time in award-winning packaging.

The Viennese coffee house tradition has been famous and popular all over the world since it was listed as an intangible cultural heritage. Since 2018, four experts from the areas of coffee
production and brand development have been looking after their future. These are Rudi Kobza,
Nikolaus Pelinka, Alexander Hamersky and most of all the young barista Valentin Siglreithmaier
aka “Maier”, who is also the inspiration behind the brand. He searched high and low for the best
beans, from Central America to Africa to Asia. Manual craftsmanship and a lot of emotion go
into creating the perfectly harmonized blends.

A GIRAFFE CONQUERS VIENNA

1828 – the year when drinking coffee was engrained into the Austrian way of life, as coffee
houses were opened on every street corner in Vienna. This was also the same year that the first
giraffe to come to Austria arrived in the city. People started drinking coffee “à la Giraffe” to mark the occasion. In 2018, a barista and an advertising agency set themselves the task of paying tribute to these two events in their new coffee brand.

The name comes from the “Biedermeier” era as well as the name of the barista Valentin Maier and the logo is the giraffe from the story. The coffee blends are just as extraordinary as the story behind the brand: roasting takes 22 to 30 minutes. This means that the roasters take almost twice as much time and expose their beans to less heat than most other types.

EXCLUSIVE BLENDS

With over 100 kinds of coffee out there, it can take a long time for you to find your favourite.
This is why the young barista Valentin Maier has put together three exclusive blends from many
different varieties. His creations include an oeuvre from velvety to refreshing to powerful and intense.

The traditional confectioner Demel has an illustrious history dating back over 200 years since its founding in 1786. The Demel salons, located in the center of the city next to the Hofburg Imperial Palace and furnished in the stunning Rococo style, have always been a popular  gathering place for the aristocracy and the Viennese bourgeoisie. Ever since the famous Dobos cake, seductive cream slices, tea biscuits, Bundt cake and strudel, all made from scratch and shaped and decorated by hand, are enjoyed with coffee or hot chocolate.

RICHEST CHOCOLATES, SOFTEST CAKES, FINEST GLAZES

In keeping with tradition, the dress has remained unchanged and guests of K&K Confectioner are courteously addressed in the third person.

The memorial ground floor salons were renovated a few years ago paying special attention to their original features, and turned into salesrooms. Here you will find Demel’s cat’s tongues, exquisite chocolate and truffles – each piece created by our in-house chocolaterie, individually wrapped and carefully packaged. Even Francis Joseph I, Emperor of Austria, and his wife, Empress Elisabeth, had Demel delicacies like candied violets, originally a French speciality, delivered to the Hofburg.
A new and unique feature is the glass-fronted openview bakery on the ground floor where curious cafe guests can watch the masters of their craft at work. From the early hours of the morning until the late afternoon, apple strudels are pulled, Sachertorte cakes are glazed and elaborate decorative toppings are created.

OVER 200 YEARS OF LIVING TRADITION

Today, the palatial and formerly private salons of the Demel family on the 2nd floor as well as the cafe rooms used in the evenings create an exclusive but cozy atmosphere for a diverse mixture of events. Using three elegant salons, we organize and host press conferences, receptions, lunches, gala dinners, private functions as well as corporate events – for small family occasions or large gatherings of up to 100 people per floor. Spoil your guests with tasty treats from the Viennese and international cuisine as well as homemade pastries and warm desserts from our bakery as a sweet finish.

Vienna is known the world over for its outstanding coffee, traditional coffee house culture, unique charm and warm hospitality. But Austria’s capital is also a byword for the art of outstanding patisserie, famous far beyond the country’s borders.

NOTHING ELSE IS AS VIENNESE

Until then more a dish for poor people, Guglhupf’s real success began in around 1800, when the Emperor himself discovered its magnificent taste. From then on, he demanded a piece of freshlybaked, magnificently scented Guglhupf cake with his breakfast every day. This tradition was passed on, and breakfast for Emperor Franz Joseph and his wife Sissi was just as unimaginable without Guglhupf. As a consequence, Guglhupf became a status symbol for wealth and, from then on, was an essential addition to any bourgeois table. The Viennese Guglhupf is also among these sweet temptations.

True perfection – the Grand Guglhupf just as Emperor Franz Joseph loved it all those years ago – is only available at the Grand Hotel in Vienna. It is baked with great care, in line with the original, in-house recipe, which is of course kept in the greatest secrecy. And you can really taste it! The cake’s moist, fresh taste is captivating. Only the very best ingredients – and absolutely no artificial flavors – are used in its production.

The only ways to get hold of the original Grand Guglhupf are to enjoy it in the Grand Hotel Vienna, buy one in a decorative gift tin or send one as a gift to anywhere in the world from the online shop at www.grandguglhupf.com.

IF YOU LOVE IT, LET IT GO

The legendary Grand Hotel Vienna is among the most modern and luxurious hotels anywhere in Europe. Its location right in the heart of Vienna – directly on Ringstrasse and just moments from the Staatsoper – is unique. The luxury hotel, counted among the Leading Hotels of the World, combines lavish furnishings with top class service and exquisite catering.

The “culinary mascot” and most popular souvenir for hotel guests is the Grand Guglhupf.

Right in the center of the city, in the former monastery of the German Order behind St. Stephen’s Cathedral, is the home of the traditional Viennese company Haas & Haas. Tea-related specialities, meeting the very highest standards of quality and design, have been on offer here for 30 years.

REAL QUALITY IS ALWAYS A DRAW

Purchasing tea takes particular care. Certain climatic conditions in the weeks before the harvest
are crucial in creating tea of above-average quality.

In contrast to the large tea companies, who mix together many different tea varieties to achieve a consistent flavor profile, we make every effort to purchase outstanding quality from single harvest days on which conditions were ideal. We present some of these premium teas in our “Teeluxe” product range.

SENSUOUSLY CELEBRATING TEA

Here, you will always find the latest tea trends and unusual creations – current examples include organic mulberry leaf tea, bamboo tea and a “pleasantly soothing” range.

In the stylish atmosphere of our main site on Stephansplatz, you will find lovingly assembled products and gifts that you can try right away in the associated restaurant. As well as selected tea varieties and every imaginable accessory, our range also includes specialities such as homemade confectionery, extraordinary jams and delicious biscuits.

Since 1953, the Viennese confectioner Heindl has been creating exquisite delicacies using traditional recipes. At this Viennese family business, fine ingredients are turned into delicious creations like the “Original Wiener Nougat”, the exceptional “Sissi Taler” and the fine “Mozart Kugeln” (“Mozart Truffles”), enjoyed by candy connoisseurs all around the world!

EXQUISITE SPECIALITIES FROM TRADITIONAL RECIPES

An unwavering commitment to quality and freshness has always been tradition at Heindl. Adhering to the strictest quality standards, more than 170 different varieties of confectionery are freshly produced at the Vienna headquarters and immediately delivered to the branches – a difference you can taste! A particular Heindl speciality is the “Original Wiener Nougat” – a delicate variety of five resp. six different Nougat-creations covered with the finest whole milk chocolate – strictly produced according to the Austrian food codex.

In 2006, Confiserie Heindl took over Pischinger, the longest established wafer maker in Austria. Founded in 1849, Pischinger is one of the oldest confectionery brands in Europe. Far beyond the national borders, Pischinger is well-known for its fine and crispy wafer specialities and its brittle-filled chocolates all produced according to traditional recipes.

FROM SUBLIME CREAMINESS TO CRISPY CRUNCH

One of Heindls other features is the Chocolate Museum located at the Heindl headquaters in the 23rd district of Vienna. It offers a wealth of information about cocoa as a raw material, its cultivation, harvest, and manufacturing processes, and demonstrates how the house of Heindl produces its confectionery. Of course you can taste as much as you like!

“Chocolate for everyone” – that was the philosophy of the company founder, Josef Manner I. For more than 120 years, the house of Manner has been offering high quality confectionery at a fair price. Josef Manner & Comp AG is a very successful Austrian company, one still mostly family-owned.

A TRUE VIENNESE ORIGINAL

In 1898, Josef Manner I. invented the original Manner Neapolitan Wafer (“Manner-Schnitte”): five layers of crispy wafers filled with four layers of the finest hazelnut-cocoa cream.The bite-sized individual wafer pieces are 49 x 17 x 17mm, unchanged in size as well as basic recipe. The Neapolitan Wafer heralded the beginning of the Manner brand’s triumphant success story. Today, the Manner Original Neapolitan Wafer is one of the strongest selling products in Austria’s confectionery market.

As the leading wafer specialist, the traditional Austrian house of Manner also offers a variety of crispy wafer variations. Casali Original Rum Coconut candy and Casali Chocolate Bananas lend an exotic touch to an ordinary day.

The secret of their success is due to in the careful manufacturing process, using only the finest ingredients and the very own original recipe. The exquisite Mozartkugeln are successful far  beyond national borders, also from the house of Manner: the Victor Schmidt Austria Mozartkugel guarantees the most delicious Mozartkugelindulgence for marzipan lovers.
The diverse and large Manner range let the hearts of candy aficionados beat faster!

PREMIUM INGREDIENTS, LOVINGLY REFINED

The house of Manner is one of the very few to process chocolate using the pure cocoa bean and entirely renouncing additional fats, which is the only way to retain the typical cocoa taste. The Manner flagship store offers a variety of fine chocolates to eat or bake with, and much more. It was opened in 2004 at Vienna’s Stephansplatz (St. Stephen’s Square) in the heart of the city and has been delivering the sweet message to the world ever since.

The Tourism College MODUL is among the most modern and prestigious educational centers for tourism in the world. For more than 100 years, MODUL has imparted solid and future-oriented know-how, thereby facilitating promising careers in the tourism and leisure industry for young, ambitious students.

EXPORTING THE VIENNESE CHARM INTO ALL THE WORLD

The “classic option” – the Secondary Vocational School of Tourism – consists of five years of training and an A-Level exam and diploma. The two main educational fields are “hotel management” and “destination, event and travel management”. In the Diploma Course in Tourism, high school graduates can acquire the necessary expertise for a hotel or travel agency career in only four semesters. Final exam plus diploma after two years. Young people wanting to benefit from Austrian tourism know-how emerge well-prepared for an international hotel career in only four semesters at ICHM – International Course in Hotel Management. Service platform MODUL is your partner in executive education, consulting and development.

Seminar modules consist of specialized subjects and personality development courses for members of staff as well as different management levels of the Austrian and international tourism and leisure industry. Separate in-house programs for the organization and development of educational centers for tourism as well as special school hotels abroad complete the MODUL service platform’s portfolio.

AUSTRIAN TOURISM STARTS AND ENDS IN VIENNA

A strongly practice-oriented lesson plan is MODUL’s top priority. An introduction to the different departments at the restaurant and event facility itself as well as a close cooperation with the international hotel sector turn every graduate into a promising candidate for a successful career.

The careful selection of exclusively Austrian wines and the méthode traditionelle, previously known as the Champagne method, are what give Schlumberger’s sparkling wine specialities their delicate bouquet and makes them outstandingly easy to drink. The winery’s mark on the base of the bottle is a guarantee of wonderfully light, uniquely sparkling indulgence.

CAREFULLY GUIDED TO MATURITY BY HAND

Schlumberger has been using a particularly complex manufacturing process since 1842. The “méthode traditionnelle”, better known as the Champagne method, is the name for the classic bottle fermentation and is only used in the very best wineries of the Champagne region.

The wine is stored directly in the bottle together with the yeast. After being stored in dark, cool cellar vaults for 18 to 24 months, each bottle is brought to maturity by being carefully shaken 32 times. As well as the manufacturing process, the quality of the grapes is also extremely important for the quality of the wine. Schlumberger uses only good Austrian wine-quality grapes.

The range of varieties at Schlumberger is extensive. Schlumberger Sparkling Brut is the classic – a cuvee of the Welschriesling, Pinot blanc and Chardonnay grape varieties. It is dry, lively and fruity, with the refreshing scent of apricots and intensive green apple flavours.

AN AUSTRIAN ANSWER TO CHAMPAGNE IN VIENNA

The prestige cuvee Schlumberger DOM TFXT is also known as “the Austrian answer to Champagne” and is stored on the yeast for all of 36 months. The body and structure of Pinot noir is the perfect complement to the elegance and finesse of Chardonnay. The perfectly choreographed interplay between these two Champagne varieties of grape is what gives Schlumberger DOM TFXT its unparalleled taste.

Passion, finesse and sense of quality have elevated Staud‘s to an internationally renowned delicacy manufacturer. Since 1971, Staud‘s has been the epitome of Viennese tradition and has offered the highest quality and findest selection of fruity jams and savory delicacies. From the outset, it was a priority for Hans Staud to transform first-class fruit and vegetables into exquisite compositions. Now, the diverse product range includes a total of more than 200 different varieties and is exported worldwide to New York to Tokyo.

INNOVATION NEEDS TRADITION

Many have sought the secret of Staud’s. Yet the mystery ingredient is surprisingly easy to explain because there is none. The pleasure of Staud’s sweet and savory specialties lies simply in their natural taste. Highest quality can only be achieved through purity based on natural ingredients and without any chemical additives. Originality ist he priority from the seed to the perfect preparation. At Staud’s, the tradition of refining fruits and vegetables is evident in the taste of the delicacies.

Highest quality standards and innovative entrepreneurial spirit meet the most modern production technology. From the beginning, Hans Staud wanted his products to reflect cultural values. By now, this outstanding brand positioning is as much part of Staud‘s as the octagonal glass and the black cap.

VIENNESE HERITAGE

The roots of the family business date back to 1883 when Staud‘s vegetable and fruit wholesale started enriching the busy Brunnenmarkt in Ottakring. Since Hans Staud took over his father‘s business in 1971, he started adding and refining fruits and vegetables. Today, the Staud‘s Pavillon at Brunnenmarkt is a popular attraction for gourmets from all over the world.

More than 90 varieties of jams and marmalades, fruit syrups, compotes and over 40 varieties of pickled vegetables are offered in the charming shop. Selected by Hans Staud himself, delicious specialties complement the range of the unconventional brand.

TheCookingSpoon is a handcrafted wooden spoon made of the staves of old wine barrels. The 39 cm spoon is produced by hand in a limited number. It is crafted out of the old barrels of selected premium vineyards. TheCookingSpoon is a sustainable and exclusive kitchen utensil through it’s quality of unfolding barrique aroma during cooking.

AN AROMATIC COOKING SPOON

The Cooking Spoon is a handcrafted wooden spoon made out of staves of old wine barrels. This remarkable origin makes the spoon very unique and tells the story of generations. Each spoon is one of a kind and is associated with the vineyard and the wine barrel in limited editions. Each TheCookingSpoon is marked with a serial number and is a sustainable exclusive cooking utensil.

This innovative manufacturing method breathes new life into what was once such an important eating utensil. In early times it was common for the guest to bring his own cutlery to the table. Everyone was very proud and careful of their own spoon. The German idiom Den Löffel abgeben (literally: to give up the spoon) comes from this time, when the spoon was so valuable that it was passed down to the next generation after death. TheCookingSpoon will once again bring pride to every owner of this important utensil. After all, every TheCookingSpoon tells it’s unique story of wood, aged wine in barrels, the journey of the barrel to the master carpenter, the production method which brings the ancient craft of spoon making back to life as well as all the meals that are cooked with it.

RECIPE FOR THE HIGHEST QUALITY

The exclusive and unique design of the spoons made from barrels pose some challenges in production and in meeting the high quality standards. A carpentry shop at the foot of the Rosalia Mountains in Lower Austria produces the spoons from old barrels with the finest craftsmanship, the best technical expertise and a great love “for” detail. TheCookingSpoon has reawakened the craft of spoon manufacturing. It creates an awareness “for” the work that lies behind objects we use everyday. Each spoon takes roughly one hour of work; around 25 spoons can be made from one barrel.

The farm in Rothneusiedl has been managed by the Gugumuck family since 1720. When it was handed over to Andreas Gugumuck many years ago, the focus shifted entirely to the cultivation of snails. The snails are raised naturally outdoors and feed on the sunflowers, chard, canola and many herbs such as thyme and fennel which are cultivated in the area.

A DELICACY CREEPS INTO THE HEARTS OF GOURMETS

Vienna was a stronghold of snail lovers until the beginning of the 20th century! The city even had its own snail market behind St. Peter‘s Church, where Vienna’s edible snails were offered as “Viennese oysters” by so-called snail women. Snail dishes can be found in almost every traditional recipe book in Austria.

Snails were extremely popular even with appreciative gourmet monks. Highly prized as Lenten fare and prepared as a vegetarian dish (no fish or meat) with incredible imagination by monastery cooks, the edible snail was considered a true delicacy.

In 2011, the Viennese snail was accepted by an international Slow Food committee as an “Ark of Taste” product on the basis of its long-established culinary tradition and sustainable cultivation.

In May 2012, the Viennese snail won the Trophée Gourmet in the “Gourmand” category. The Trophée Gourmet is the most important and prestigious award conferred in the Austrian restaurant and catering, hotel and wine industry.

THE VIENNESE OYSTER, RAISED BY HAND

In December 2012, Andreas Gugumuck was awarded the title of “Best young farmer in Europe” at the European Parliament.

We offer guided tours and tastings on our snail farm between May and October. We would also be pleased to organize a customized program for your kitchen and service staff and look forward to your visit.

With the WIENWEIN (Vienna wine) group, Vienna’s top winegrowers, Rainer Christ (Christ winery), Thomas Podsednik (Cobenzl winery), Michael Edlmoser (Edlmoser winery), Thomas Huber (Fuhrgassl-Huber winery), Gerhard J. Lobner (Mayer am Pfarrplatz winery) and Fritz Wieninger (Wieninger winery) demonstrate the huge potential of Vienna’s vineyard locations. With passion and uncompromising quality standards, they are well on the way to conquering the international world of wine.

TO TRADITIONAL CRAFTSMANSHIP AND A TOP CLIMATE!

Vienna is the only capital in the world to have an economically significant winegrowing area within its city limits. Shaped by new wines for many years, the city on the Danube is now making a name for itself with top wines. What makes Viennese wine so special is its variety, which is due to the climatic differences between winegrowing areas just a few kilometers apart. While mild days and cool nights on the banks of the Danube provide the ideal conditions for growing Grüner Veltliner, Riesling and Burgunder varieties, elegant red wine varieties prefer the Pannonian climate to the south of Vienna. To create this Viennese speciality, grapes of different varieties are harvested and processed at the same time, i.e. brought together in the natural world, in contrast to cuvee.

Interest from international restaurants has been huge, as the Vienna Gemischter Satz DAC (field blend) brings the typical features of the Vienna winegrowing region into a glass like no other wine.

The WIENWEIN winegrowers are proud of their tradition, and combine it boldly with innovative ideas. Behind their activities are plenty of enthusiasm, uncompromising concentration on quality, great understanding of their own roots, and plenty of blood, sweat and tears.

VIENNA SEDUCES THE ENTIRE WORLD

The aim of WIENWEIN is to set new quality standards for Viennese wine and, above all, to convince wine lovers from all over the world that wine from Vienna has a unique character, enhances any wine list, and has earned a fixed position in the international wine firmament.

Founded in 1930, Wiesbauer has developed into one of the leading Austrian establishments in the meat processing sector. Wiesbauer is considered to be one of the industry’s pioneers and has always strived to set new and higher standards.

THE TANGY SCENT OF FINE INGREDIENTS

The manufacture of high-quality, innovative products using cutting-edge technology while at the same time conserving the environment – those have always been the fundamental principles practiced by this Viennese family business. Fine, selected ingredients guarantee superior flavor, and a total transparency at every step of the production offer reassurance as well as an interesting glimpse into a world of fascinating technological processes.

Wiesbauer secures a high level of product and service quality by a consistently applied quality management system above and beyond the IFS (International Food Standard) certificate. The expectations of sophisticated connoisseurs should not only be met, but surpassed. Implementing a policy of protecting and sustaining nature, Wiesbauer has realized an environmental management system with a rigorously monitored and active pollution control standard.

Thanks to revolutionary ideas and products, Wiesbauer is regarded as THE specialist for sumptuous delights in Austria. The business aims for constant improvement in order to remain the leading manufacturer of fine, typically Austrian sausage and cold cut specialties.

THAT’S HOW AUSTRIAN SAUSAGES SHOULD TASTE

The priority is … not just a happy client, not just a confident buyer, but an enthusiastic customer.

The classic hard candy is a piece of culture that still provides a moment of pure bliss. In the manufactories of the Zuckerlwerkstatt you can still find the true craftsmanship that was so popular at the turn of the century. Exquisite, beautiful, sweet and full of history.

HANDMADE HAPPINESS

The Zuckerlwerkstatt is a candy manufactory in the heart of Vienna and Salzburg where the long tradition of this once extinct craft has been revived. These tiny, sweet works of art are produced before customers’ eyes in the open demonstration workshops in Vienna and Salzburg three times a day.

All products from the Zuckerlwerkstatt are made by hand using only the highest quality and largely regional ingredients. Visitors can watch the candy makers at work every day in these sweet manufactories. What makes this special is not only the 150-year-old production methods, but also the traditional recipes from the turn of the century. The ingredients are then transformed into handmade happiness with a great passion for this old craft.

A CRAFT THAT MELTS IN YOUR MOUTH

Only the best ingredients land in the pots. This starts with exclusively Austrian sugar, natural aromas, real ingredients and mostly natural plant extracts, which are used to color the candies.