A juicy center and a crispy rind—the pork knuckle is one of Vienna’s culinary hallmarks. Whether traditionally grilled or made with 100% organic ingredients, this classic delights diners in a shady beer garden just as much as in a rustic vaulted cellar or a cozy neighborhood pub.
Served fresh off the grill, paired with spicy horseradish, mustard, and crispy sides, this dish combines timeless Viennese coziness with authentic craftsmanship. Even creative variations like modern pork knuckle burgers are now enriching the culinary scene of the capital.
The Schweizerhaus in Vienna’s Prater is a legend among pork knuckle lovers and, for many Viennese, serves the best pork knuckle in the city. The massive pork knuckle impresses with its extremely crispy rind and juicy meat. Served fresh from the grill at your table, it makes for the perfect treat when paired with homemade raw-cut salami and a cold Budweiser. A visit to the shaded outdoor dining area is a true experience of Viennese tavern culture.
The Luftburg in Vienna’s Prater is the world’s largest organic restaurant. Here, you can enjoy the famous pork knuckle made with 100 percent organic ingredients—deliciously crispy on the outside and exceptionally juicy on the inside. In the spacious, green outdoor dining area, sustainable, top-quality cuisine pairs perfectly with a cool organic beer to create a thoroughly modern Viennese tavern experience.
Rado’s Gasthaus in Vienna’s 9th district is a true hidden gem for lovers of traditional pork knuckle. The pork knuckle is cooked to perfection in the classic tavern style until the rind is crispy and the meat is melt-in-your-mouth tender. Served with spicy horseradish, mustard, and fresh coleslaw, you can enjoy genuine Viennese hospitality here in a cozy, authentic atmosphere.
The Brünner Stadl in Vienna’s 21st district is a popular spot for fans of rustic pork knuckle. The massive pork knuckle delights with its golden-brown, extremely crispy rind and juicy, tender meat. It’s best enjoyed with classic coleslaw, freshly grated horseradish, and a cold beer. An authentic, hearty treat in a cozy, XXL barn-like atmosphere—perfect for when you’re really hungry.
The Griechenbeisel, Vienna’s oldest tavern, delights guests with traditional rustic classics. Here, the pork knuckle is masterfully prepared for two people. Perfectly crispy and crunchy on the outside, wonderfully tender and juicy on the inside. In the historic, winding dining rooms, this hearty dish—served with chorizo, bacon, and sauerkraut, horseradish, mustard, and fresh beer—feels like a true journey back in time.
The historic Melker Stiftskeller in downtown Vienna serves hearty tavern fare in its deep vaulted cellar. The pork knuckle here shines with its perfectly grilled, crackling-crisp skin and juicy meat. The large “Surstelze” is served whole and serves 3 people. You can choose from a wide selection of sides, such as fries, dumplings, or cheese spaetzle. In this unique, rustic cellar atmosphere, the pork knuckle becomes an incomparable Viennese delight.
The Freiherz in Vienna serves up a modern take on this classic tavern dish. The pork knuckle delights with its signature crispy skin and tender meat. A real highlight is the juicy pork knuckle burger: meat so tender you can pull it apart, a crispy crust, and savory sauces in a delicious bun. Here, urban flair meets authentic, creative pork knuckle enjoyment right in the heart of the city.
