Wrenkh Wiener Kochsalon on Bauernmarkt in Vienna's first district runs five-hour themed workshops behind the family's vegetarian restaurant: Austrian Cuisine, Mozartkugel Experience, Chef's Table.
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.
Address: Bauernmarkt 10, 1010 Wien, Vienna
Meissl & Schadn's Schnitzellove class on Schubertring inside the Grand Ferdinand on Vienna's Ringstrasse runs every Tuesday afternoon, pounding the cutlet, breading and frying alongside the show-kitchen crew.
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.
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 with cucumber salad, then a fresh apple strudel.
Tip: Lena accommodates vegetarian guests with a swap on the schnitzel; the small group means everyone pulls strudel dough, not just one nominated volunteer.
Figlmueller's Schnitzel Academy on Baeckerstrasse in Vienna's first district teaches the family Wiener Schnitzel technique with a cook and junior chef across a four-hour class with appetiser, soup, Schnitzel and Kaiserschmarrn.
Tip: Booked by email through the Lugeck site; the price includes wine, water and coffee plus a Figlmueller cookbook and apron to take home.
Meissl & Schadn's Schnitzellove class on Schubertring inside the Grand Ferdinand on Vienna's Ringstrasse runs every Tuesday afternoon, pounding the cutlet, breading and frying alongside the show-kitchen crew.
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 basics to baguettes, gluten-free loaves and croissants.
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 paper-thin while you watch, then served warm with vanilla sauce.
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.
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 with cucumber salad, then a fresh apple strudel.
Tip: Lena accommodates vegetarian guests with a swap on the schnitzel; the small group means everyone pulls strudel dough, not just one nominated volunteer.
Figlmueller's Schnitzel Academy on Baeckerstrasse in Vienna's first district teaches the family Wiener Schnitzel technique with a cook and junior chef across a four-hour class with appetiser, soup, Schnitzel and Kaiserschmarrn.
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, the curriculum a different cuisine each week.
Tip: The class includes the recipe takeaway; the storefront sells the spices you cooked with for home repeat.