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.
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.
Bakers displaying their wares at Meierei.
... they use multiple heirloom apple varieties for the Apfelstrudel.
On offer at Joseph Brot: the bakery’s signature bread; traditional Austrian rolls; a breakfast plate; a poppyseed spiral; fruit brioche with white poppyseeds and apricots; and coffee.
Moriz Piffl, left, with Oma Gabriela, started Vollpension as a pop-up in 2012. The full cafe, which opened three years later, evokes a visit to a grandparents’ home.
An espresso tonic at Die Cafetière.
Cà Phê Lalot — owned by Lukas Stein, left, and Viola Waldeck — is a mashup of Viennese and Vietnamese cafe cultures.
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Rocking Out in Lederhosen