Vienna Cooking Classes
A Vienna cooking class is a lesson in the imperial kitchen: pounding and frying a real Wiener Schnitzel, and stretching apple strudel dough until you can read a newspaper through it, usually finished at the table with wine or a coffee. Compare the top-rated cooking classes below, then read our notes.
Austrian cooking classes in Vienna
Formats: apple-strudel and pastry workshops; hands-on Wiener Schnitzel classes; half-day Austrian cooking classes with several dishes and a meal; Sachertorte and cake baking classes.
What you will cook: Wiener Schnitzel, Apfelstrudel (stretched by hand), Kaiserschmarrn, Sachertorte or another classic cake, and sometimes Tafelspitz or Gulasch.
Price and time: roughly 55 to 95 dollars for a two- to three-hour class; more for a full Austrian menu with a sit-down meal.
Schnitzel and strudel
The two dishes worth a class are the city’s icons. A real Wiener Schnitzel is veal pounded thin, breaded and fried in plenty of fat so the crumb puffs and wrinkles away from the meat — a technique that repays being shown. And Apfelstrudel is a test of nerve: the dough is stretched by hand across a cloth until it is paper-thin and translucent, then rolled around spiced apples. A workshop teaches both, and they are the recipes people most want to take home.
The wider Austrian table
Longer classes add more of the repertoire — Kaiserschmarrn, the shredded caramelised pancake; Gulasch; Tafelspitz; and the baking of a Sachertorte or a classic cake, the pride of the Viennese coffee house. Most classes end with everyone eating what they cooked, with wine or coffee. All suit beginners and run in English.
How to do it
Pick a focused strudel or schnitzel workshop if you want one skill, or a half-day class for the full menu. Pair it with a Vienna food tour to taste the classics first, and our wine page for what to drink with them.
Frequently asked questions
Can I learn to make a real Wiener Schnitzel?
Yes; a class teaches the pounding, breading and frying that give it the classic puffed, wrinkled crumb — harder than it looks, and worth being shown.
Is apple strudel hard to make?
The hand-stretched dough is the challenge — pulled until translucent — which is exactly why doing it in a class with guidance is worth it.
Are the classes good for beginners?
Entirely; they are built for visitors, taught in English, with everything provided.
How we choose
We list only experiences with a strong rating over a meaningful number of reviews and free cancellation where available, and we favour small-group and family-run hosts. FindEatLocal earns a commission when you book through GetYourGuide or Viator links on this page; it doesn’t change the price you pay. More about how we choose.