Vienna Opera Ball 2026: Culinary Highlights & Wine Selection Revealed

The Vienna Opera Ball, a glittering highlight of the social season, is preparing to welcome over 5,000 guests on February 12th. As the “Ball of Balls” approaches, organizers are offering a glimpse into the culinary offerings planned for this year’s event, centered around the theme of “Best of Austria.”

The Wiener Opernball enjoys a reputation that extends far beyond Austria’s borders, and with that prestige comes a price tag. Tickets for this year’s ball are priced at €410, a €15 increase from 2025. The cost of food and drink also reflects the event’s exclusivity; a pair of sausages will set attendees back €18 – another €2 increase – while a 0.33-liter beer costs €15.50.

Bogdan Roščić, Director of the Vienna State Opera, along with a leadership team, has been instrumental in shaping the culinary experience for the ball. Together, they’ve embraced the “Best of Austria” motto, aiming to showcase the country’s diverse gastronomic landscape.

Among the wineries contributing to the ball’s impressive wine selection is Weingut Kerschbaum, from Horitschon in Burgenland. They will be featuring their Cuvée Opera and Impresario wines. The Cuvée, a blend of 60% Blaufränkisch and 40% Merlot, is described as powerful and memorable, while the Impresario Cuvée impresses with notes of dark berries, wood, and cherry. Michael and Stephanie Kerschbaum, the owners of Weingut Kerschbaum, will be attending the ball for the first time this year. “The Vienna Opera Ball stands for grandeur, precision and emotion – just like these two wines,” said Michael Kerschbaum. “The Cuvée Impresario sets the tone at the opera: powerful, structured and with depth. Opera, in turn, dances expressively, but always harmoniously and with feeling across the dance floor. Two wines made for an evening of glamour, classical music and unforgettable moments.”

Weingut Mayer am Pfarrplatz will also be represented, offering their Wiener Gemischter Satz DAC, a field blend where Grüner Veltliner and Riesling take center stage. The winery cultivates various grape varieties in the same row, harvesting and vinifying them together to create complex aromas. The wines are complemented by Austrian varieties Rotgipfler and Zierfandler, resulting in a harmonious white wine.

Weingut Sattlerhof will be showcasing its Sauvignon Blanc Gamlitz, known for its crisp acidity and vibrant aromas, grown on crystalline quartz rock on a prehistoric coral reef. Senior owners Willi and Maria Sattler will be serving the wine at the ball. Bernhard Ott, known as “Mr. Grüner Veltliner,” will also be present with his wine from the Ried Rosenberg, embodying the style associated with Austrian white wine. His “Der Ott” wine will be available at the bar, described by the winemaker as “completely me, completely us. Pure and unrestrained.” Weingut Hirtzberger, led by Franz Hirtzberger jun., will contribute Riesling Steinterrassen Federspiel and Hochrain Riesling Smaragd, wines shaped by the unique microclimate of the Wachau region.

Completing the wine selection is Weingut Moric, owned by Roland Velich. Their Blaufränkisch Lutzmannsburg Alte Reben has received a perfect score of 100 points from James Suckling. Velich also produces Furmint in Hungary, adding a red wine option to the ball’s offerings.

Adding a sparkling touch, Schloss Gobelsburg will provide its Brut Reserve, Blanc de Blanc, and Brut Rosé sparkling wines, produced using the traditional method. The base wines mature for 10 to 12 months before undergoing a second fermentation in bottles, where they age on the lees for another three years before being disgorged. Vienna’s largest private brewery, Ottakringer Brauerei, will also be present.

The culinary offerings at the Vienna Opera Ball are equally distinguished. Steirereck will present “Hausschwein im Ballkleid” (house pig in a ballgown), a dish featuring pork adorned with a festive robe made from red paprika. They will also serve “Bittersüßer Luxus” (bittersweet luxury), a selection of bitter salads with celery root, winter truffle, and woodruff.

Chef Josef Floh, known for his commitment to sustainability, will offer Krautrouladen with “Chilimanscharo,” his signature chili paste. Guests can also enjoy pickled king asparagus with flamed fish and saffron. Thomas Dorfer, recently awarded five Gault & Millau hats, will present Imperiale Kärntner Nudeln, pasta enriched with brown butter, Périgord truffle, and pickled dandelion salad. Alternatively, he will serve marinated winter vegetables with a tapenade of dried fruits and nuts, accompanied by parsley marmalade.