7 Spots Shaking Up Vienna’s Cafe Scene
Vienna, 2025
for The New York Times
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.
Full story on nytimes.com
Sampling a salty peanut pastry at Crème de la Crème-La Petite.
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
At the Meierei at Stadtpark the Apfelstrudel made with four heirloom apple varieties — each retaining its own orchard character — keeps tradition vital and fresh.
Oma Gabriela founded Café Vollpension together with Moriz Piffl as a pop-up in 2012.
Die Meierei, Vienna.
Baking fresh bread at Meinklang Hofladen.
Discover more
Cardiovascular Rehabilitation
New York Times
Portraits
Die Zeit