7 Spots Shaking Up Vienna’s Cafe Scene
Vienna, 2025
for The New York Times
Photo Editor: Jessie Schwartz, Anika Burgess
The city’s imperial cafes can feel tired. Newer bakeries and restaurants offer sleek design, inventive dishes by Noma alums, grandmas who will vet your Hinge dates — and strudel that’s worth the wait.
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Sampling a salty peanut pastry at Crème de la Crème-La Petite.
At the Meierei at Stadtpark the Apfelstrudel made with four heirloom apple varieties — each retaining its own orchard character — keeps tradition vital and fresh.
On offer at Joseph Brot: the bakery’s signature bread; traditional Austrian rolls; a breakfast plate; a poppyseed spiral; fruit brioche with white poppyseeds, apricots and coffee
... and Buchteln with vanilla sauce.
Baking fresh bread at Meinklang Hofladen.
Oma Gabriela founded Café Vollpension together with Moriz Piffl as a pop-up in 2012.
An espresso tonic at Die Cafetière.
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