Adventure
Vienna Revisited
There are cities that seduce you slowly, and then there’s Vienna — it just gets straight to the point, rather like a good stock. I’ve been before and absolutely loved it: cracking food, surprisingly kind October weather, and enough walking to justify every indulgence (36–38 miles, if you’re counting — and I was, by the end of it). This time, though, I had barely a morning to play with after a river cruise meeting, so it became a focused mission: eat well, move quickly, and don’t waste a single bite.
Discover Vienna’s best food, sights, and recipes in a short stay guide packed with flavour and travel tips.
Weather
I recommend visiting between March & June.
Month High / Low(°C)
January 3° / -2°
February 6° / -1°
March 11° / 2°
April 16° / 6°
May 21° / 10°
June 27° / 16°
July 27° / 16°
August 27° / 16°
September 22° / 12°
October 16° / 7°
November 9° / 3°
December 4° / -1°
Leberkäse and Other Sweet Temptations
My Austrian friend Horst wasted no time and insisted I try Leberkäse — a proper local staple. Now, imagine a cross between meatloaf and Spam. I know, I know, but stay with me. It’s served hot in a fresh bun with gherkins, and honestly, it was superb — dense, deeply savoury, and not remotely greasy. Perhaps my 3:30am start helped matters (hunger is the best seasoning, after all), but I’d happily eat it again without the sleep deprivation.
There’s something comforting about flavours that remind you of childhood. Spam was a regular in our house growing up — my mum’s Sunday evening ‘no-cook’ policy meant cold meats or a tin from the cupboard. So yes, I’ve got a soft spot for it, and this felt like its rather more sophisticated cousin.
Viennese institution since 1913
Then came the real target: Aida. A Viennese institution since 1913, now slightly polished for tourists but still charmingly authentic. I went straight for the Cremeschnitte — layers of delicate pastry, whipped cream (thankfully not custard), and a thick fondant topping. Absolute heaven. Light, not cloying, and beautifully balanced. The cappuccino, sadly, didn’t quite match up — a bit flat — but the pastry more than made up for it. At €11, it’s not exactly a bargain, but then again, neither is a mediocre coffee back home these days.
“Elegant streets, rich flavours, timeless charm, Vienna feeds the soul beautifully.”
Final Thoughts
Vienna doesn’t shout, it simmers, like a good stew. Even in a few hours, it delivers flavour, history, and just enough indulgence to keep you coming back.
Must See Places
Schönbrunn Palace
A stunning former imperial summer residence with vast gardens and opulent interiors. A proper glimpse into Austria’s royal past.
Website: https://en.wikipedia.org
St. Stephen’s Cathedral
Right in the heart of the city, this Gothic masterpiece is impossible to miss. Climb the tower if you’re feeling energetic.
Website: https://www.stephanskirche.at
Belvedere Palace
A beautiful baroque complex housing incredible art, including Klimt’s The Kiss. Worth every minute.
Places to Eat
Figlmüller
Famous for its enormous schnitzels, this place delivers crisp perfection and proper Viennese charm. It’s touristy, yes, but deservedly so.
- Location: Wollzeile 5, 1010 Vienna
- Cuisine: Traditional Austrian
- Website: https://www.figlmueller.at
Café Central
Grand, elegant, and steeped in history, it’s ideal for coffee and cake done properly. The pastries alone are worth the visit.
- Location: Herrengasse 14, 1010 Vienna
- Cuisine: Austrian café classics
- Website: https://www.cafecentral.wien
Naschmarkt Stalls
A vibrant mix of flavours from around the world, perfect for grazing. Go hungry and take your time.
- Location: Naschmarkt, 1060 Vienna
- Cuisine: International street food
- Website: https://www.naschmarkt-vienna.com
Inspired Recipes
Some recipes inspired by my brief trip to Vienna
Classic Wiener Schnitzel
Crisp, golden veal schnitzel fried in butter, finished with sharp lemon wedges for pure Viennese comfort.
View RecipeApple Strudel
As an apprentice, we made this dessert all the time, before you could buy filo pastry. It’s very easy and fun to make. The dough must be stretched very thin; my old chef would slide his Times newspaper underneath it, if he could read the text, it was ready. If not, I had to start again.
View RecipeMy Viennetta
Yes, you can buy great Viennteta from the frozen aisle, but this is really worth the effort.
View Recipe