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.
Thomas Piplitz, the chef at Meinklang Hofladen.
Dishes at Meinklang Hofladen include, from top, poached egg with mountain cheese broth, potatoes and kale; multigrain porridge with apple compote; and chive bread with raw milk butter.
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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