Café & Pâtisserie
The design of Café Am Hof is based on 19th-century Viennese coffee house culture. But the coffee itself couldn’t be more modern. Alongside traditional Viennese coffee specialties, you can also order drip coffee (filter coffee) made using the Chemex method, Turkish coffee, French press or Moka coffee and of course tea and hot chocolate creations.
'Everything is good if it’s made of chocolate' said the Viennese artist Erika Pluhar.
And everything is even better if it is served along with creams, cakes, macaroons, cookies and homemade chocolates from the hands of the patissiers at Café Am Hof.
The taste: Intensive, long-lasting aromas of tropical timber, bittersweet chocolate and nut, a barely noticeable acidity, very spicy taste, dense body.
The origin: From the region of Malabar on the west coast of India. Coffee farmers take advantage of monsoon rain and wind. In warehouses, which can be opened on the top and on the sides, the raw coffee is suspended in the monsoon. The procedure is called “monsooning.”
The taste: A balanced dialog of sweet and bitter, flowery and fruity flavors, of caramel and roasted bread, chocolate, almonds and honey.
The origin: This coffee from the Italian roaster Triest is composed of nine different grades, coming from the best growing areas in the world and harvested by hand from 100% Arabica beans.
The Café Am Hof offers a constantly changing range of dishes for breakfast, lunch and dinner. Have a look at our current menu.
The cake creator and life sweetener
In his role as a pastry chef, the man behind the macaroons and chocolates, biscuits and cookies, cakes and pastries has found his dream job. His motto: ‘A life without confectionery is possible, but meaningless.’ This Gehrer student finds his inspiration in his childhood in Austria’s Burgenland: ‘It has to taste the way Mum makes it.’
Sabrina lives and loves the unique Viennese coffeehouse culture, which can only be found in Vienna. “Nowhere else will you experience the unique flair and the typical snide Viennese humor more than in a coffeehouse,” states the native.