Welcome

to Café Imperial Wien

A coffeehouse in Vienna is a place to spend time, to meet and to enjoy. The traditional ambience of the Hotel Imperial invites to relive history, evoking the esprit of many famous guests.

For the Viennese, a coffeehouse is like a second home outside of one's own home. Therefore, it has become a tradition for local folks to eat, drink, read, convene or work at one's favorite coffeehouse in Vienna, preferably at one's regular seat.

Opening Hours:

Daily from 7 am until 11:00 pm

Breakfast: from 7 am to 11 am

Weekly Menu

APPETIZER AND SOUP

Duet of corn-fed chicken & Vulcano ham

with wild mushrooms, hummus and meadow herbs

Cress Vichyssoise

with shrimp and sorbet

MAIN COURSE

Back of Black Angus

with celery, chanterelles and bacon semolina dumplings

Fillet of pike perch

with porcini mushrooms, broccoli and curd pizokel

DESSERT

Homemade apricot dumplings

with roaster and vanilla ice cream (20 minutes preparation time)

CLASSIC OF THE WEEK

Chanterelle goulash

with curd napkin dumplings and sour cream

Portion of leg ham

Portion of volcano ham

Roasted chanterelles with organic egg

on Joseph bread, lovage and pumpkin seed oil

Sautéed porcini mushrooms

with tagliolini, organic egg and meadow herbs

À la carte Menu

Appetizer

Viennese delicacies

Breaded veal and chicken on potato-cucumber-corn salad

Imperial Sandwich

with pastrami, avocado, dried tomato, red wine onions and mountain cheese on joseph-bakery bread

Variation of salmon

with dill mustard sauce and creamy horse radish

Tomato “Variety”

with buffalo mozzarella, pine nuts and rocket

Beef Tatar (small)

with vinegar vegetables, herb salad and sourdough bread

Beef Tatar (big)

with vinegar vegetables, herb salad and sourdough bread

Soup

Beef consommé

with semolina dumpling or sliced pancake or liver dumpling

Crème of potato

with duroc bacon, mushrooms and lovage

Crème of zucchini

with goat cheese and olives

Main Course

Wild mushroom ravioli

with ricotta, salt lemon and garden mustard

Fried fillet of Arctic char

with fennel, peach and Heurige potatoes

Fillet of milk veal

with zucchini, pointed pepper and potato dumplings

Breast of chicken

with peas, mushrooms and asparagus risotto

Risotto of kamut

with porcini mushrooms, blueberries and Emmental cheese

Austrian specialties

Original Viennese Schnitzel

Breaded and deep-fried escalope of veal, parsley potatoes and mixed salad

Tafelspitz - Traditional boiled beef

with roasted potatoes, cream spinach, apple-horseradish-sauce and chive-sauce

Viennese sausages

with mustard, horse radish and goulash sauce

Ox goulash

with bread dumpling, organic egg and sausage

Pickled knuckle of straw pig

ith bean ragout and polenta

Cakes and Pastries

Viennese Apple Strudel

Filled with a mix of apples, raisins, butter bread crumbs and cinnamon

Cherry Tart

cherry coated with mascarpone cream on chocolate

"Rehrücken" with almonds

Chocolate-nut cake mixed with homemade cranberry jam

Esterhazy Torte

Layers of almond batter and vanilla-butter-creme with maraschino cherry, glazed with a fondant-icing

Walnut cake

with butter cream

“Guinaya 70%” chocolate mousse with raspberry caramel

on almonds with nougat

Sweet cheese rhubarb cake

with white chocolate on crunch

Crumble cake

made with sand dough mass and fruits

Desserts

Chocolate-hazelnut bundt cake

Hot chocolate sponge cake topped with warm chocolate sauce, vanilla ice cream and whipped cream

Palatschinken

Austrian crepes filled with apricot jam or chocolate sauce

Crème Brûlée

made with Tahiti vanilla, served with cassis sorbet

Imperial Torte

N°1 DAS ORIGINAL

Our master confection in its original variety (light chocolate glaze)

N°2 SCHWARZE ORANGE

Our master confection with orange marzipan and a hint of coffee-flavor, glazed with dark chocolate

N°3 FEINE HIMBEERE

Our master confection filled with raspberry paste and glazed in dark chocolate

Wiener Kaiserschmarrn

Wiener Kaiserschmarrn (30 minutes preparation time)

with rum raisins, plum- and apricot puree

Ice Cream

Portion of mixed ice-cream

4 scoops

Small portion of mixed ice-cream

2 scoops

Portion of whipped cream

Portion of ice-cream wafers

Ice Cream Creations

Imperial Coupe "fine raspberry"

Imperial ice cream, raspberry sorbet, raspberry brandy

Coupe "Ringstraße"

Strawberry-, vanilla- and lemon ice-cream, fresh berries and whipped cream

Fruits Granola Coupe

Lemon, black currant, mango sorbet, homemade granola, fruits and yoghurt

Viennese Iced Coffee

Chilled coffee with vanilla ice-cream and whipped cream

Iced Chocolate

Ice cold chocolate with vanilla ice-cream and whipped cream

A Tribute to Viennese Coffeehouse Tradition

Viennese Specialties

Enjoy a variety of regional delicacies all day long in the legendary Café Imperial Wien.

Savor our Viennese specialties and of course various coffee delicacies, such as a Wiener Mélange (coffee and milk mixture), a Pharisäer (the Austrian answer to Irish coffee) or Maria Theresia (mocha spiced up with orange liqueur and whipped cream) as well as the homemade Imperial Torte from morning to evening. When it comes to our food and drinks, it is particularly important to us to offer our guests regional and seasonal products that come from sustainable cultivation.

At Café Imperial Wien the guest is king. Individual wishes are fulfilled any time and always with great pleasure.

A Success Story Goes Around the World

Imperial Torte Legend has it that kitchen apprentice Xaver Loibner created the Imperial Torte on the occasion of the opening of Hotel Imperial in 1873, in honor of Emperor Francis Joseph I, and his creation has been rightly considered the brightest jewel in Vienna's confectionery crown ever since. Young Xaver guarded his recipe like a treasure, and it remains secret to this day. Just as in 1873, the Torte today is an exquisite indulgence: The melt-in-the-mouth chocolate icing, a slightly tart aroma of almonds and the fusion of chocolate buttercream and marzipan make for an utterly perfect composition.

For generations now, the Imperial Torte has been made by hand with passion and attention to detail.