Turning point: New Viennese cuisine

Angelika Ahrens, Georges Desrues, Sebastian Späth, 30.10.2025

What was once served in Vienna from Bohemia, Hungary and the Balkans is now complemented by influences from Asia, the Orient and Latin America. Behind this is a new generation of chefs who play with tradition without betraying it.

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It smells of grilled meat, cumin and freshly baked flatbread; a few steps further on, the aroma of sweet poppy seed strudel, basil and ripe tomatoes mingles with it: tourists with their cameras, old Viennese ladies with shopping bags and students sampling olives and hummus crowd the Naschmarkt. You might think you are walking through a mosaic of half the world - and yet it is Vienna, in the middle of Europe.

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