8 editor picks across Austria.
8 cooking classes worth the trip across Austria, editor-ranked by TableJourney. All Austria guides.
Kruste & Krume on Heumuehlgasse in Vienna's historic Muehlenviertel runs four-hour bread workshops in Austria's first dedicated flour shop, from sourdough.
TipThe two-day croissant intensive books out months ahead; the entry-level sourdough afternoon is the quickest hands-on slot to grab.
Schnitzel & Strudel with Lena is a three-hour intimate class for six in a Vienna city-centre apartment, cooking grandmother's potato soup, chicken schnitzel.
TipLena accommodates vegetarian guests with a swap on the schnitzel; the small group means everyone pulls strudel dough, not just one nominated volunteer.
Wrenkh Wiener Kochsalon on Bauernmarkt in Vienna's first district runs five-hour themed workshops behind the family's vegetarian restaurant: Austrian Cuisine.
TipThe Austrian Cuisine slot books fast; the Wrenkh Classic vegetarian course is the room's signature and the easiest to slot into a midweek dinner.
Meissl & Schadn's Schnitzellove class on Schubertring inside the Grand Ferdinand on Vienna's Ringstrasse runs every Tuesday afternoon, pounding the cutlet.
TipRegister by 15:00 the same day on [email protected]; the price includes a welcome drink, the Schnitzel dinner and the Schnitzellove cookbook.
Figlmueller's Schnitzel Academy on Baeckerstrasse in Vienna's 1st district teaches the family Wiener Schnitzel technique in a four-hour menu class.
TipBooked by email through the Lugeck site; the price includes wine, water and coffee plus a Figlmueller cookbook and apron to take home.
Babette's spice store and cooking school on Schleifmuehlgasse in Vienna's Wieden runs themed classes around its 800-strong spice and cookbook library.
TipThe class includes the recipe takeaway; the storefront sells the spices you cooked with for home repeat.
Prosi Cooking Classes at the Wimbergergasse exotic supermarket runs 2.5-hour classes in Indian, Caribbean and Latin American cuisines, native chefs guiding.
TipThe Asian-cuisine sessions sell out fastest; book the Indian non-vegetarian and Peruvian classes a fortnight ahead.
Gerstner's Hofzuckerbaecker show in the Schoenbrunn Palace cavalier wing demonstrates the Viennese apple strudel pull four times daily, the dough stretched.
TipIt is a demo, not a hands-on class; for the hands-on version, book Gerstner's private group event through [email protected] instead.
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