Konditorei Oberlaa
Apfelstrudel
Sachertorte
Gugelhupf
Part of a twelve location chain Konditorei Oberlaa is found throughout Vienna, the combination Restaurant and Patisserie present since 1974 young in comparison to many of the city’s storied Cafes and Coffeehouses.
Drawing inspiration from France as evident in Éclair and Macaron but still serving all the usual Cakes and confections, guests dining in are required to order from the table rather than counter, and if also taking items to a separate check must be billed by a second server.
Sticking to the script this morning, Gugelhupf drier than others and served without Almonds, Oberlaa’s Sachertorte also features less moisture than Demel, Aida or “The Original” while Apfelstrudel arrives well-layered but unremarkable in terms of the Fruit inside.
www.oberlaa-wien.at