Sausage stalls are by no means the only source of street food in Vienna. Austrian cuisine has also come up with a variety of specialties for those who wish to dine on the run. They include everything from solid home cooking to dainty sweet snacks. There isn’t time for a photo – it’s too tasty to wait.

Trzesniewski: Open Sandwich Specialists

A classic Viennese firm with a Polish title (pronounced “Tscheschnievski”) based on a premise as brilliant as it is uncomplicated – little pieces of black bread with all manner of spreads. Something that has always rendered them the ideal choice to fill that snack chasm. Speck mit Ei (thinly cured smoked ham with egg) is the most popular form. A rainbow of meat, fish, veggie and vegan spreads fill the display cases. And 18 of the 25 flavors have not changed since Trzesniewski opened shop over 100 years ago. In spite of many efforts to recruit the aid of machines to simplify the work, the signature pattern in the topping is still done by hand with a fork. A slicer is all that is used – to ensure that each open sandwich is the same size. Traditionally, the sandwiches are washed down with a Pfiff: an eighth of a liter of beer, which seems to be just the right amount to go with the food. Trzesniewski’s oldest branch is located in the heart of the old town, just a stone’s throw from St. Stephen’s Cathedral. The other twelve are
spread throughout the city.

Leberkäse Meatloaf: Sounds Strange, Tastes Great

A part of Vienna such as the Giant Ferris Wheel, the Danube, the waltz or the simple sausage: Leberkäse meatloaf. Don’t worry, the name is not from the ingredients (Leber = liver; Käse = cheese), but from the form of the meat – in German “Laib”. And the “Käse” addition comes from the resemblance to a piece of cheese. Though it typically consists of pork, beef is added in some cases for good measure. Even gourmets employ veal, and horsemeat Leberkäse is a specialty in its own right. In the traditional version, a slice is placed on a Semmel roll with – to taste – mustard or ketchup before being topped with other flavors such as horseradish, gherkins or a pickled Pfefferoni chili pepper. Leberkäs’-Semmel is available in almost every super­market and also in sausage stands and butcher’s shops. Some particularly delicious ones can be had at the Praterwirt and Fleischerei Ringl. Both of those provide several types to select from. The Käse-Leberkäse, i.e. regular Leberkäse but with cheese included in the mixture, is a great combination – both in terms of taste and language!

Tatarie Marie: The Raw Bistro

A toque-winning chef, an organic farmer, a creative director and a leading restaurateur launch a restaurant. No, this is not the opening line of a terrible joke, but the origin story for a pioneering street food venture called Tatarie Marie. This “patchwork family par excellence”, as the four call themselves, bedeck brioche buns with every type of uncooked treat: beef, veal, fish, or vegetables – it’s all organic. There are many different flavors and toppings, and they’re chosen with the same precision that they’re assembled before being served. Flavors are coordinated by Dominik Stolzer, last head chef at Hotel Sacher. All of the individual components combine to provide a feast for both the taste buds and the eyes. Situated behind St. Stephen’s Cathedral, another striking aspect of this small restaurant are the 3D-printed, glowing bull noses in the shop window. Tatarie Marie elevates fast food to a new level in every way, demonstrating that it can be delicious without sacrificing anything in terms of quality and sustainability.

Demel Kaiserschmarrn: Street Food Distributed Through the Shop Window

Numerous anecdotes are passed around concerning the name’s origin of Kaiserschmarrn. The majority of them involve Emperor (Kaiser) Franz Joseph and Empress (Kaiserin) Sisi. There is still contention as to whether the spelling should be “Schmarrn” or “Schmarren”. What is sure, however, is that no one’s going to sneer at a serving of soft Kaiserschmarrn topped with Zwetschkenröster (plum compôte) and icing sugar! And particularly not when served up by erstwhile court confectioner Demel on Kohlmarkt. Demel’s version of this dish was the favorite of the imperial family at the nearby Hofburg. A few years ago, the dessert was no longer the café’s sole bailiwick – nowadays, it is a favorite take-out item for patrons to indulge in as they go for a walk in the first district. Consistent with any street food, patrons are able to observe it being prepared. Behind a huge shop window, pancake batter fries away in a few big pans until it is time for it to be expertly “shredded.” And does it have raisins? Well, opinions are also divided here.

Tichy’s Apricot-Filled Ice Cream Dumplings: Patented Ice Cream Sensation

For more than 70 years, the Tichy family has been enthralling customers with its ice cream specialties in Vienna’s tenth district. But apricot-filled ice cream dumplings is what this vintage ice cream shop is actually famous for even outside of Austria. In 1967, Kurt Tichy Senior gave his own twist to the favorite Austrian dessert of apricot dumplings. Of course, at the center is still an apricot – only that this time it is in the form of ice cream. And instead of potato dough, it is all encased in vanilla ice cream before being rolled in chopped nuts instead of breadcrumbs. Tichy even patented the manu­facturing process. And nothing beats the original in terms of taste. To begin with, customers were pretty skeptical, and rumors abound that a number of uninformed individuals even threw the ice cream dumplings into boiling water. But soon they took off in earnest and have been a favorite with customers ever since. During summer, the red and white Tichy-stamped tubs are not hard to miss on Reumannplatz. Tuck in before it melts!