Café Sacher

With the fin-de-siecle script in its chocolate medallion and time-perfected plating, cutting through the layers of your sachertorte's ganache, cake, and jam is something akin to peering down into the Roman buildings in Michaelerplatz. History resonates at Café Sacher's red marble tables, formed through the pressures of geologic time, while locals and tourists mill about outside the Staatsoper and heading up Kärntner Strasse to browse the windows that line the way to Stephansplatz. Herr Ober arranges glasses, the clinking a kind of metronome dictating the pace of café life, an escape from the bustle beyond the doors.

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No visit in Vienna is complete without indulging in a big slice of Viennese Sachertorte. A concoction of rich layers of moist chocolate sponge cake, filled with apricot jam, and topped with dark chocolate icing, the Sachertorte is best served with a dollop of whipped cream, and a cup of fresh-brewed Viennese coffee. Café Sacher and Café Demel––both once royal bakers to the Austrian emperor—have been feuding over patent and ownership of this delicious chocolate decadence since the 18th century. I suggest having a Sachertorte at Sacher and one at Demel, and cast your own vote on which one is better. (My vote goes to Sacher.)

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