WILMA Rooftop — STASTA Hotel, Haeckelstraße, the 23rd

• Rooftop bar
• All-day dining
• Wine cabinet
• Outdoor
• 23rd district
• Breakfast to sundowner

The STASTA has been in Liesing since the 1920s — a family hotel and restaurant that does what Viennese family places do: feeds the neighbourhood reliably, changes slowly, becomes part of the street's texture. Then in June 2026, it grew upward. WILMA opened on the roof at 14 metres, and suddenly the 23rd had something the rest of Vienna's southern districts didn't: a rooftop with real views, real food, and a concept that works from breakfast through to the last drink of the evening.

The name carries family history. Wilhelm was a legendary stork heading south; Magdalena has been in the Glotz family since 1902. The bar's identity sits somewhere between homage and pragmatism — it's modern without being slick, ambitious without losing the STASTA's quiet competence.

The Walk-In Wine Cabinet

The centrepiece is the begehbarer Weinschrank — a walk-in wine cabinet where you don't select from a list. You walk into the cabinet, browse the bottles directly, taste what interests you, and choose. It's a small thing that changes how you think about ordering. No mediation. No sommelier gatekeeping. Just you, the wine, and the chance to discover something you wouldn't have picked from a menu.

This matters. Vienna's wine culture is strong but often feels locked behind ritual and knowledge. WILMA's cabinet is the opposite — it's wine as direct experience, which is closer to how Viennese wine actually works in the Grätzl.

All-Day Format

The menu follows the day. Morning is modern breakfast: WILMA Croissant with house-made hazelnut cream, Eggs Benedict, French toast, house-made lemonades. Nothing revolutionary, but executed with the kind of care that makes the difference between breakfast you eat and breakfast you remember.

Afternoon and evening shift to soulfood and finer plates: beef tartare, house-cured salmon, a Cordon Bleu made with corn-fed chicken, and topfennudel — egg noodles with quark — from an old family recipe. The drinks follow the same logic. Aperitivo and spritzers in the afternoon, cocktails (Espresso Martini, Gin Basil Smash, Negroni, Whiskey Sour) as the light changes.

It's not trying to be everything. It's trying to be the right thing at the right time, which is harder to pull off than it sounds.

Why the 23rd Matters

Liesing is not on Vienna's cultural radar. It's residential, south-facing, quieter than the central districts. The food press doesn't write about the 23rd. The city's energy flows north and west. But that's also why WILMA is interesting — it's not another rooftop in the 7th or the 6th competing for attention. It's the first rooftop in the south, which means it's not fighting the neighbourhood's identity. It's expanding it.

The STASTA's addition of 24 new hotel rooms at the same time suggests the family is betting on something: that Liesing can be a destination, not just a place you pass through. A rooftop with views, good wine, and all-day dining is the kind of anchor that makes that bet plausible.

Getting There

U6 to Perfektastraße, five minutes on foot. Or cycle — the 23rd is flat and the streets are quiet. The rooftop is open year-round, so there's no rush, but June through September is the obvious window. Early morning for breakfast and the light. Late afternoon for the Sundowner and the view across the district as it cools down.