Wienercaféet
Kardemumma Bulle
Wienerbrod Vanilj
Toscabulle
Budapest Cake
Tosca
Chokladbol
Walking to dinner on Friday evening one could not help but notice the scene at Wienercaféet, a visit for Breakfast five days later finding things far more sedate at a space opened in 1904 that continues to serve as an all-day rendezvous seven days a week.
Operated as a Champagne Bar and Café at Biblioteksgatan 6, nearby shopping and local businesses supplying an endless supply of foot traffic that has made the Restaurant as successful with tourists as it is with locals, guests arriving at one of the Restaurant’s two entrances during morning hours will find themselves free to waltz right in and explore, table service eschewed in favor of a Bakery where items are laid out with prices a bit higher than other places less well appointed in terms of décor.
Maintaining much of its old wood and granite, the kitchen clearly upgraded at some point since Wienercafeet was taken over by a local group managing at least a half-dozen additional Bars and Eateries, it was with several guests already enjoying Fika and Coffee that six items were selected from a line-up for approximately 240 SEK, first bites of the Cardamom Bun seeing caramelized outsides give way to a dense interior rich in Butter but low in Spices.
Improving henceforth in terms of Food, the lone waiter in charge of Water refills spending most of time kibitzing with two middle-aged women seated outside, it was setting aside more than half of Roll one that attention turned instead to another topped in Nuts, the base similar but deeply penetrated by Sugar though in terms of taste the more traditional Tosca Tart proved better thanks to less Bread and more notable flavor from an array of Seeds and Nuts.
Next investing in previously unheard of “Wienerbrod,” a laminated ring of Pastry surrounding Vanilla Custard and lightly drizzled with Icing, it was here that Wienercaféet again showed well, the Budapest at first appearing dry but in reality delicate and light with smooth Cream supporting Orange segments while the Chokladbol was dark and rich but spared from being one dimensional by an equal ratio of Cocoa to Oats and Coconut.
www.wienercafeet.com