Prosi Cooking Classes is a cooking class in Neubau, Vienna.
Prosi Cooking Classes at the Wimbergergasse exotic supermarket runs 2.5-hour classes in Indian, Caribbean and Latin American cuisines, native chefs guiding.
Editorially verified June 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The Asian-cuisine sessions sell out fastest; book the Indian non-vegetarian and Peruvian classes a fortnight ahead.
Address: Wimbergergasse 5, 1070 Wien, Vienna
Figlmueller's Schnitzel Academy on Baeckerstrasse in Vienna's 1st district teaches the family Wiener Schnitzel technique in a four-hour menu class.
Tip: Booked 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.
Tip: The class includes the recipe takeaway; the storefront sells the spices you cooked with for home repeat.
Wrenkh Wiener Kochsalon on Bauernmarkt in Vienna's first district runs five-hour themed workshops behind the family's vegetarian restaurant: Austrian Cuisine.
Tip: The 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.
Tip: Register by 15:00 the same day on schnitzellove@meisslundschadn.at; the price includes a welcome drink, the Schnitzel dinner and the Schnitzellove cookbook.
Kruste & Krume on Heumuehlgasse in Vienna's historic Muehlenviertel runs four-hour bread workshops in Austria's first dedicated flour shop, from sourdough.
Tip: The two-day croissant intensive books out months ahead; the entry-level sourdough afternoon is the quickest hands-on slot to grab.
Gerstner's Hofzuckerbaecker show in the Schoenbrunn Palace cavalier wing demonstrates the Viennese apple strudel pull four times daily, the dough stretched.
Tip: It is a demo, not a hands-on class; for the hands-on version, book Gerstner's private group event through schoenbrunn@gerstner.at instead.
