Creative interpretations of classic dishes and exceptionally composed innovative dishes, as well as the subtly devised interaction of food and wine, are the main features in the gourmet restaurant at the Palais Coburg. In 2014, the restaurant was awarded two Michelin stars, 3 Gault Millau toques, and Chef Nickol was named Gault Millau Austrian Chef of Year. There are more than 5000 wines on the list to accompany his delicious creations.


“The menu had been selected in coordination with the wines and it was very exciting to try the more mature Sauvignon Blancs. It was nice to hear the different opinions of the various Sommeliers about the wines themselves as well as the combination with the food”.


Wolfgang Kneidinger
Head Sommelier
Palais Coburg

Aromatic grapes

The Art of Pairing Wines with Food


Petr Hlinak
Sommelier – Palais Coburg

Angelika Sternart
Sommelier – Palais Coburg

Markus Gruber
Sommelier – Artner Franziskanerplatz

Matthias Pitra
Sommelier – Sofitel Head

Walter Kutscher
Journalist – Wiener Sommelierverein

Johannes Kahrer
Head Sommelier – Mraz & Sohn

Bernhard Degen
Journalist – Falstaff

Christian Bauer
Journalist – Wein & Kultur

Josef Schuller
Director and MW – Rust Weinakademie

Christian Prückler
Assistant – Rust Weinakademie

Benjamin Mayr
Sommelier – Del Fabro

Franz Del Fabro
Owner – Del Fabro

Wolfgang Kneidinger
Head Sommelier – Palais Coburg

“I appreciated the diversity and the pairing aptitude of the wines very much.”

Bernhard Degen
Editor in Chief New Media