About Me

Servus! May I introduce myself briefly: My name is Maria Oppitz. As a young woman I studied history with great interest, then worked in the Media business – among others at the news magazine “profil” and for the cooking magazine “GUSTO”. I have a state-certified tourist guide licence and have a degree in Gastrosophy*.

With my studies, I was able to link two of my passions – culinary arts and history. It is not without reason that my gastrosophical master thesis also deals with the past and present of an Austrian traditional drink, the Apple and Pear Cider.

I have been living in Vienna for over 40 years now – and with great pleasure! I love to stroll through the narrow streets of the inner city and to discover new aspects of Vienna again and again, recently, for example, I discovered an underground column from the 17th century.. 

Another one of my passions is culinary delights: I love to cook, with a particular passion for tomatoes, my absolute favorite, but I also like to taste what the restaurants and Wiener Beisl are offering on their menus. Now in summer I enjoy the variety of fruits and vegetables. My current favourite summer salad consists of green lettuce, briefly sautéed apricot and peach wedges, garnished with blue cheese and a dressing of lemon juice, balsamic and olive oil. It always goes well with a peppery Grüner Veltliner, for example the 2022 Weinviertel DAC!

I am curious, read a lot – about history, food and drink, of course, as well as fiction. Currently I am immersed in Robert Menasse’s grippingly narrated European novel “Enlargement”.

I also like to travel, if it is possible – and, of course, always try the local specialities abroad, for nothing says as much about a place as its cuisine. As is the case in Vienna. With the Food Walks I would like to bring my guests closer to “my” Vienna through its cuisine and to inspire them  to share my love for this delightful city.

* Gastrosophy is “the teaching of the joys of the dining table,” as one of the many definitions of this new branch of science says.