Renowned chef Jacqueline Pfeiffer invites guests to a new edition of her gastronomic event "PfeiffersGiG" in mid-May 2026. The two exclusive dinner evenings, on May 15th and 16th, will take place at the restaurant "Das Winzer" in Vienna's 18th district. The event will feature a five-course menu bearing the culinary signature of the "Chef of the Year 2012".
Pfeiffer focuses on a product-centric cuisine that eschews elaborate presentation, instead highlighting the seasonal bounty of spring. The venue, characterized by a blend of Japanese aesthetics and Viennese hospitality, accommodates 20 guests per evening.
Jacqueline Pfeiffer, who led the kitchen at Le Ciel in the Grand Hotel Wien to two toques over many years, pursues a personal approach to fine dining with her project "Die Cuisinière." The planned menu for May makes particular use of wild herbs and wildflowers to create a rich depth of flavor. The culinary offerings are accompanied by aperitifs and small amuse-bouches. A key feature of the evenings is the chef's direct presence at the stove, establishing a direct connection between the preparation and the served dish. The price for the menu, including non-alcoholic beverages, is €156 per person.
For expert wine pairings, the event is collaborating with the traditional Viennese wine merchant Burde Weincomptoir. Based in the fourth district, the company boasts a long history in the wine trade and is renowned for its expertise in international wines. On the first evening, Christian Grimmer will moderate the wine selection, while his son Anton Grimmer will take over the following day. This collaboration between a top chef and an established wine merchant aims to guarantee guests a precise match between food and drinks. The wine pairing can be booked optionally for €48.
Despite the high culinary standards, the organizer points out that certain limitations exist. A vegan option is not available on the menu, and the venue on Pötzleinsdorfer Straße is not wheelchair accessible due to its architecture. This exclusive, intimate setting is characteristic of Pfeiffer's current strategy, which has evolved from traditional hotel dining to individual, limited-time culinary experiences. Given the limited number of participants, reservations are required in advance, and experience shows that the number of available spaces fills up quickly.