| << Previous | Index | Next >> | ||
 |
 |
 |
 |
 |
Viennese cafés have an extremely long and distinguished history that dates back centuries, and the caffeine addictions of some famous historical patrons of the oldest are something of a local legend. The traditional coffee preparations are mostly based on espresso of a lesser intensity than may be found in Italy, served with (Brauner or Wolf) or without (Schwarzer or Bär) milk, Kaffeeobers (thickened cream) or Schlagobers (or simply Schlag) (whipped cream). In traditional coffee houses, there is a whole range of varieties in size and preparation. Addition of various alcohols is less common, creating sweeter drinks, some of which may be given obviously recognisable Austrian names, e.g. Mozart Kaffee (mocha with Cherry Brandy and Schlagobers) or Maria Theresa (mocha with a shot of orange liquor). Traditionally, the coffee comes with a glass of water. Coffee is generally served along with lighter fare (although some desserts are not to be reckoned with lightly). Visitors to traditional cafés are welcome to take their time and enjoy the large selection of newspapers on offer. In Vienna, a coffee house is a place to pass the time, to think, to meet, to read or write papers, to smoke if one so desires, or, as a writer once put it, "to be away from home without being exposed to fresh air". In addition to the many modern chrome-brightened 'Espressi', a number of 'real' Vienna coffeehouses still exist to maintain the original charm of this institution.
Photo album created with Web Album Generator