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Welcome to Vienna (general information)

Coming to Vienna


Public Transport

Unique Portal Hunting

Missions & Banners

Eat & Drink




Welcome to Vienna

Welcome to Vienna fellow resistance agents! We are very happy to have you in town. This guide shall help you to get around in Vienna and feel a little bit like a local. General information:


You never realized how bad the tap water is back home until you experience the Viennese equivalent. Over 95% of Vienna’s water comes through two pipelines directly from springs at the Alps.
They don’t even need to pump it, gravity does the job for them. At many places in the city you’ll find drinking fountains where you can have a sip of fresh water or refill your bottles.


Vienna is a very safe city, there are no areas of the town we wouldn’t recommend to go to. But please keep in mind that, like in other big cities, there are problems with pickpockets in crowded places like subways or shopping streets.
Another thing where thugs try to trick you is by changing money on the streets, therefore please don’t change money for strangers.
A new form of criminality against tourists are fake undercover police agents that want to check your wallet for false bills. Austrian police wouldn’t do that, so please ignore those guys if you should get in contact with them. Police has blue uniforms with “POLIZEI” on the back. In case of an emergency dial the European emergency number “112”.


Only Austrians are not obligated to carry their ID with them.
If you are a foreigner you MUST carry your ID (ID card / passport / drivers licence) with you at all times and if asked you have to show it to the police.

Opening Hours

In general all shops are open from 9 am to 6 pm from monday to saturday and they don’t have any lunch break (some small shops might have). On bigger shopping streets most shops are open on weekdays to 8 pm. Supermarkets open at around 7:30 am (depends on the company) and close on weekdays between 7:30 pm and 8 pm, on saturdays they close at 6 pm, too. Only shopping possibility on sunday is at the airport and at train stations where they have exemptions from the law (those shops close at weekdays at 10 pm). Banks are open from 8 am to 3 pm, some branches until 6 pm from Monday to Friday. There are exchange offices at the airport, train stations and in the 1st district that are open daily.


Drinking alcohol in public is legal. You have to be 16 and over for light alcohol like beer and wine. For drinking liquor you have to be 18 and over.


Smoking is legal in Austria from age 16. The rules for smoking in bars and restaurants is a little bit confusing. In general each bar and restaurant has to offer the main area smoke free and if they have a smoking area this has to be separated architecturally. But there are many exceptions for smaller bars and restaurants and in protected historic buildings. Smoking is prohibited in all public buildings, on train stations and airports are designated zones for smoking.


Tipping is not a crime in Austria. Since most people in the hospitality industry earn only minimum wages they are reliant on tips. Common rule is to give 10% of the amount as a tip directly when paying if you are satisfied with the service.

Power & sockets

Electrical sockets (outlets) in Austria are one of the two European standard electrical socket types: The “Type F” German style Schuko and the “Type C” Europlug. Almost all sockets are Schuko, and while the Europlug socket may be found, it’s rare. If your appliance’s plug doesn’t match the shape of these sockets, you will need a travel plug adapter in order to plug in. Travel plug adapters simply change the shape of your appliance’s plug to match whatever type of socket you need to plug into. If it’s crucial to be able to plug in no matter what, bring an adapter for both types. Electrical sockets usually supply electricity at between 220 and 240 volts AC. If you’re plugging in an appliance that was built for 220-240 volt electrical input, or an appliance that is compatible with multiple voltages, then an adapter is all you need. Please check your device before plugging it, if it doesn’t support this voltage it may die or even worse you might light a fire.


Many public places, bars & restaurants offer you free WiFi or in german WLAN. You’ll find a sign at the entrance or at public places on signs close to the best connection. In some cases you have to connect once to a service provider (e.g. Freewave) with a browser and accept their terms and services. Customers of UPC (european internet provider) may use their service Wi-Free that should grant you service in nearly all built up areas.

European Health Insurance Card

A free card that gives you access to medically necessary, state-provided healthcare during a temporary stay in any of the 28 EU countries, Iceland, Lichtenstein, Norway and Switzerland, under the same conditions and at the same cost (free in some countries) as people insured in that country. Cards are issued by your national health insurance provider.
Important, the European Health Insurance Card is not an alternative to travel insurance. It does not cover any private healthcare or costs such as a return flight to your home country or lost/stolen property. Furthermore it does not cover your costs if you are travelling for the express purpose of obtaining medical treatment.


Coming to Vienna

…by plane:

Many airlines offer direct flights to Vienna International Airport – VIE. It’s a small airport so you can leave the airport quickly. Cheapest way to the city is using the line S7, that connects the airport every 30 minutes to the city. Single Ticket costs 4,40€ to the city (2 zones) and you don’t have to pay extra if you have to take another line to your hostel/hotel. If you plan to buy a multipass you can buy it at the ticket-machines as well and then you have to pay only 2,20 (1 zone) for the travel to Vienna.

There’s also the CityAirportTrain (CAT) that is using the same tracks like the S7 but a little bit faster. For being faster you pay 11€ for a single ticket and 17€ for a return ticket. If you have to use other lines inside Vienna you need to buy an extra ticket.

Wiener Linien (Vienna Public Transport):
ÖBB (Austrian Railways):

A ride to or from the airport will cost approximately 40€. There are cheaper possibilities if you book it in advance (google is your friend).

Coming from Bratislava airport:

Bratislava is only 60km away from Vienna. Its airport is a hub for Ryanair, so this might be an alternative for some travellers.
There are several bus lines connecting Bratislava airport with the bus terminal in Vienna

Here’s some help how to travel from Bratislava airport to Vienna:

…by train:

Since December all international trains go to Viennas main station (Hauptbahnhof Wien). There are highspeed-trains to Germany and Hungary as well as international trains to the neighbouring countries. Several tram and bus lines, the S-Bahn (Commuter Trains) and the subway U1 stop here.

If you stay in the western part of Vienna you can leave the train at “Wien Meidling” with connections to the subway U6

…by car:

Before entering Austria by car on a motorway you have to pay motorway toll by buying a “Vignette” and stick it completely to your windscreen. You can get it at all gas stations close to the border and at the border itself. The Vignette for 2016 is orange and costs 8,80€ for 10 days, 25,70€ for 2 months and 85,70€ for the whole year. Fines are high, there are regular checks and they don’t allow any excuses. Using your car for ingress inside Vienna is a bad idea. There’s many oneway-roads and you have to pay for parking in most districts from Monday to Friday (at some shopping streets even on Saturdays).
Because of the good public transport system, we recommend the use of it.
If you come by car to Vienna you can park it outside the marked area on this map:
Be careful as there are still some area outside where you have to pay. They are called “Kurzparkzone”(short-time parking zone).
Furthermore there are some restrictions on parking for loading zones. They are marked with times under the parking forbidden sign.
When you park inside a “Kurzparkzone” you need to buy tickets in advance for a maximum of 2 hours (inner city) or 3 hours.
Every 30 minutes will cost you 1 Euro. For short stays you can park 15 minutes for free, but you need a ticket or sheet of paper with the arrival time for this aswell.
Tickets are called “Parkschein” and you can get them in every tobacco-store or at ticket machines of the public transport. On the “Parkschein” you have to fill out the arrival time, date and year. You can round up to full 15 minutes.

A better solution is parking your car in one of these two Park+Ride Garages which will offer you daily tickets for 3,40€. Both are directly connected to the subway.

If you’re coming from the west: (german only)

All other directions use this: (german only)



Vienna offers a lot of history and culture, that’s why more than 14 million tourists came to Vienna in 2015.

Here are the top 11 of the most visited places:

1) Stephansdom / St. Stephen’s cathedral

In the heart of Vienna is St. Stephen’s cathedral, which attracts more than 5 million visitors each year. Take the 343 stairs to the top of the southern tower and enjoy the beautiful panorama from above.

Subway: U1/U3 Stephansplatz

2) Schloss Schönbrunn / Schönbrunn castle

The summer residence of the former emperors allures with great architecture and has a beautiful garden. Take a walk to the “Gloriette” and enjoy the beautiful view to the city.

Subway: U4 Schönbrunn

3) Tiergarten Schönbrunn / Schönbrunn Zoo

Schönbrunn Zoo is the oldest zoo in the world, founded in 1752. There are 8955 animals and 734 different species.

Subway: U4 Hietzing

4) Prater

The Prater is a large public park in Vienna’s 2nd district. The Wurstelprater amusement park which celebrates its 250th birthday this year, often simply called “Prater”, stands in one corner of the Wiener Prater and includes the Wiener Riesenrad (giant ferris wheel).

Subway: U1/U2 Praterstern – Wien Nord

5) Kunsthistorisches Museum / Museum of Art History

In 2016 the Kunsthistorisches Museum celebrates its 125th anniversary. To commemorate this birthday they are hosting an important special exhibition on celebrations and festivities with artworks from all their collections as well as major loans from national and international collections, among them Goya’s “La gallina ciega” from the Prado, and a designer outfit by Alexander McQueen from the V&A Museum in London.

Subway: U2/U3 Volkstheater or U2 Museumsquartier

6) Belvedere

The Belvedere is an historic building complex consisting of two Baroque palaces (the Upper and Lower Belvedere), the Orangery, and the Palace Stables. The buildings are set in a Baroque park landscape and construction started in 1712. It houses the Belvedere museum. The grounds are set on a gentle gradient and include decorative tiered fountains and cascades, Baroque sculptures, and majestic wrought iron gates. The Baroque palace complex was built as a summer residence for Prince Eugene of Savoy.

S-Bahn station: S1/S2/S3/S4 Quartier Belvedere

7) Naturhistorisches Museum – Museum of Natural History

The museum’s website provides an overview in the form of a virtual tour. The museum’s earliest collections of artifacts were begun over 250 years ago. Today, its collections on display cover 8,700 square metres.

Subway: U2/U3 Volkstheater or U2 Museumsquartier

8) Hofburg

Hofburg Palace is the former imperial palace in the centre of Vienna. Part of the palace forms the official residence and workplace of the President of Austria. Built in the 13th century and expanded in the centuries since, the palace has housed some of the most powerful people in European and Austrian history, including monarchs of the Habsburg dynasty, rulers of the Austro-Hungarian Empire. It was the principal imperial winter residence, as Schönbrunn Palace was their summer residence.

Subway: U2/U3 Volkstheater or U3 Herrengasse

9) Albertina

The Albertina houses one of the largest and most important print rooms in the world with approximately 65,000 drawings and approximately 1 million old master prints, as well as more modern graphic works, photographs and architectural drawings. Apart from the graphics collection the museum has recently acquired on permanent loan two significant collections of impressionists and early 20th-century art, some of which will be on permanent display. The museum also houses temporary exhibitions.

Subway: U1/U2/U4 Karlsplatz / Oper

10) Staatsoper – Vienna State Opera

The Vienna State Opera is an opera house – and opera company – with a history dating back to the mid-19th century. It was originally called the Vienna Court Opera (Wiener Hofoper). In 1920, with the replacement of the Habsburg Monarchy by the First Republic of Austria, it was renamed the Vienna State Opera. The members of the Vienna Philharmonic are recruited from its orchestra.

Subway: U1/U2/U4 Karlsplatz / Oper

11) Spanische Hofreitschule – Spanish Riding School

The Spanish Riding School is a traditional riding school for Lipizzan horses, which perform in the Winter Riding School (Winterreitschule) in the Hofburg. Not only is it a centre for classical dressage, the headquarters is a tourist attraction in Vienna that offers public performances as well as permitting public viewing of some training sessions. The presentation builds on four centuries of experience and tradition in classical dressage. The leading horses and riders of the school also periodically tour and perform worldwide.

Subway: U3 Herrengasse


Public Transport

Vienna has a good public transportation network with dense intervals (3-6 minutes at daytime, 8-15 minutes at nighttime).
General service is from 5 am to midnight with night-buses travelling every 30 minutes at night.
In the nights before Saturday, Sunday and holidays subways are going every 15 minutes, too.
Here you can find nightservices:

Since August 2017 real time traffic data of Wiener Linien is integrated into Google Maps. Thus you don’t need a separate App for navigation when using public transport. For those of you that prefer a real map, you can download a map of the Viennese network here:

You can buy single tickets at each bus or tram for the price of 2,30€. We recommend multipasses or daypasses which are much cheaper if you use public transport more often. Those you can get at ticket machines in every subway station or at most tobacco stores. There’s an online-shop, too:


Vienna has improved the network of biking routes during the last few years. In many cases it’s allowed to use one-way-roads in both directions. There’s an additional traffic sign (ausgen. + bike-sign) for those exceptions.

Citybike is an easy and cheap rental bike system with 120 stations in Vienna. The first hour of every rental is for free.


Entering a taxi on weekdays between 6 am and 11 pm costs 3,80€ on weekends and at nighttime 4,30€. First 859,20 meters are included. Then you have to pay prices for distance and waiting times (e.g. if the taxi is in a traffic jam). This will be between 1,05€ and 1,42€ per Kilometer on weekdays during the day and between 1,18€ and 1,62€ per kilometer during the night and on weekends.

Add-ons (that will be added at arrival):
Calling a cab (+43/1/40100 or +43/1/31300): 2,80€
Travelling with more than 4 people in one cab: 2€
If the taxi leaves the city limits (e.g. to the airport) you have to pay additional fees. Please ask before entering the cab.
There are no additions for luggage.
Uber is offering it’s cab-service in Vienna:


Unique Portal Hunting

Vienna has more than 15000 portals. The inner city area (districts 1-9) has a high portal density. Furthermore tourist hotspots like Schönbrunn castle have a high density, too.

Viennas good public transport service offers you a way to visit many unique portals. Here’s a map with some routes we recommend, click on the pins for informations about lines and directions:


Missions & Banners

Exisiting banner-missions are a perfect way to gather many unique portals. We’ve created a banner guide for you where you get many recommendations for your time in Vienna here:


Eat & Drink

The Viennese cooking tradition developed from many different sources. Italian influence has been strong since roughly the early 17th Century. In the 18th Century, French cuisine became influential in Vienna, along with French etiquette and diplomatic language. The term “Wiener Küche” (Viennese cuisine) first appeared in German language cookbooks around the end of the 18th century, and it was mistakenly treated as equivalent to Austrian cuisine. In the second half of the 19th Century, cookbooks started to include Bohemian, Hungarian (particularly with Gulaschsuppe, originally a Hungarian stew), Italian, Jewish, Polish and Southern Slavic features in Viennese cuisine. This happened because many people from the different parts of the Austro-Hungarian empire moved with their cooking tradition to Vienna.

Here are some recommendations of typical Viennese and Austrian dishes.

The typical Viennese restaurant is called “Beisl”, a small pub where you have your beer or wine and some typical Austrian dishes. Furthermore you have many international restaurants that offer you all kind of food.

Another typical Viennese institution are the “Heurigen”, a wine tavern in which specially licensed local winemakers serve their most recent year’s wines for short periods following the growing season. It is renowned for their atmosphere of Viennese Gemütlichkeit (relaxed behaviour) shared among a throng enjoying young wine, simple food, and traditional music. First “Heurigen” opened in 1784 when Austrian Emperor Joseph II issued a decree that permitted all residents to open establishments to sell and serve self-produced wine, juices and other food. Back in the days it was very common to bring your own food to the tavern, because the winemakers didn’t offer food in some places. The Heurigen are located in the western and southern parts of Vienna and its neighbouring villages. Besides the wine many Heurige are serving delicious regional food.


Wiener Schnitzel

Wiener Schnitzel “Viennese schnitzel” is a very thin, breaded and pan fried cutlet made from veal. It is one of the best known specialities of Viennese cuisine.
The Wiener Schnitzel is the national dish of Austria. Side dish is a potato salad or a mixed potato-lamb’s lettuce with pumpkin seed oil. Another variation comes with parsley potatoes.


The Käsekrainer is a pork sausage made with small chunks of cheese. Käsekrainer contains 10% to 20% cheese (e.g., Emmentaler) cut in small cubes. Käsekrainer were first made on a large scale in Austria in the early 1980s. Today they are a standard offering at sausage stands (Würstelstand). Käsekrainer can be boiled, baked or grilled. It is essential to keep them on low to medium heat; otherwise the outside is burned and the inside is still cold. Care should be taken when preparing them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released.
The sausage can be served with curry on top; mustard, ketchup, and a piece of dark bread or in the most common form in Austria as a Käsekrainer-Hot-Dog. (by Hot Dog Austrians mean the bun not the sausage.) The bread used is very similar to a French baguette, but shorter (200 to 250 mm (7.9–9.8 in) long). The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod. The next step is to put sauce in the hole. Austrians usually select from the following three: sharp mustard, sweet mustard, and ketchup. Often the choice is ketchup and one – or even both – of the mustards


Leberkäse (German, literally means ‘liver cheese’; sometimes spelled Leberkäs or Leberka(a)s in Austria is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork, bacon and onions and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. There are many variations of Leberkäse with different ingredients. One very popular kind is Käseleberkäse, a Leberkäse filled with cheese.
Leberkäse is traditionally enjoyed in a variety of ways, including:
• Most of the time it is served on a semmel (bread roll) while still hot and traditionally seasoned with mustard or pickles. The result, generally called Leberkäsesemmel, is a staple of Austrian fast food stalls, butcher shops and supermarkets.
• Pan-fried in which case it is commonly accompanied by a fried egg and potato salad, or Bratkartoffeln (home fries) and sometimes spinach. This is a very common Biergarten dish.
• Cold, cut into very thin slices and used on a variety of sandwiches, usually seasoned with pickled cucumbers.


Tafelspitz (literally meaning tip (of meat) for the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. Tafelspitz is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with chives.


In Vienna, the former center of the Austro-Hungarian Empire, a special kind of goulash had been developed. The “Wiener Saftgulasch” or the “Fiakergulasch” on the menu in traditional restaurants is a must-have. It is a rich stew from beef; more onions but no tomatoes or other vegetables are used, and it usually comes just with dark bread.
A variation of the “Wiener Saftgulasch” is the “Fiakergulasch”, which is served with fried egg, fried sausage, and dumplings named Semmelknödel.


Austrian Palatschinken are thin pancakes similar to the French crêpe. The main difference between the French and Austrian version of the dish is that the mixture for palatschinken can be used straight away unlike that of crepes which is suggested to be left at rest for several hours. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner.
Palatschinken are traditionally rolled with apricot, strawberry, or plum jam, and sprinkled with confectioner’s sugar. A variety of fruit sauces or thick fruit jams, chocolate sauce, hazelnut-chocolate cream (Nutella), almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, may also be used. You can also use them in a soup called Frittatensuppe, strips served in clear broth.


Kaiserschmarrn or Kaiserschmarren (Emperor’s Mess) is a shredded pancake, which has its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this kind of fluffy shredded pancake.
It is a popular meal or dessert in Austria. Traditionally, Kaiserschmarren is accompanied with Zwetschkenröster, a fruit compote made out of plums.


The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).
Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.


Marillenknödel is a pastry. They are found in the traditional Moravian/Bohemian and Viennese cuisines. “Marillen” is the Austrian term for apricots and this pastry is found predominantly in areas where apricot and orchards are common. Examples of such areas would include the Wachau and Vinschgau. Small dumplings are formed from dough, in which apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried breadcrumbs and powdered sugar. The dough is usually made of potato but is also made from “Topfenteig”.
At the Kurt Tichy ice cream parlors in Vienna one can also find the so-called “Eismarillenknödel”, in which the “dough” is made of ice cream and the streusel is made of a nut and sugar mixture.


Germknödel is a fluffy yeast dough dumpling, filled with spicy plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.
Germknödel is usually a spherical or bun-shaped dessert. The dessert’s main ingredient is a yeast dough with sugar and fat, usually butter, added to the dough. The dumpling is filled with Powidl, a sweet and spicy plum jam. The dumpling is steamed and then served while still hot with either melted butter or vanilla dessert sauce, and topped with crushed poppy seeds and sugar.
The main difference between Germknödel and a related dish, Dampfnudeln, is that the former is either steamed or boiled in salted water, whereas the latter is fried and steamed in a mixture of milk and butter.


Schweinsbraten is roasted pork, Juicy and very very tender with a fantastic sauce.
It’s served with Semmelknödel (dumpling made from baked rolls) and Sauerkraut (cabbage salad).
It’s a traditional food in Austria and southern parts of Germany.
You’ll get it in every Heurigen (Wine Bars) and many restaurants.


Hendl is the Austro-Bavarian word for chicken, most commonly in its roasted form (Brathendl). Another popular form is the fried Backhendl version, a specialty of the Viennese cuisine.
There had been other dishes in Austrian cuisine, before the Schnitzel, that were breaded and deep fried, such as the popular Backhendl, which was first mentioned in a cookbook from 1719. Many restaurants offer it with a mixed potato-lamb’s lettuce and pumpkin seed oil.


Zwiebelrostbraten is a typical Austrian dish. The meat used for Zwiebelrostbraten is traditionally a standing rib roast cut, which is called “Rostbraten” in German. There seems to be no agreement on the official translation of “Zwiebelrostbraten”, but a possible one would be “onion-topped roast beef with gravy”. There are numerous variations of the dish and an abundance of recipes available. One of the most common variations is “Wiener Zwiebelrostbraten” (Viennese roast beef). Its gravy is made by adding beef broth and usually butter to the juices running out of the meat during the cooking process. Another popular variation is the “Vanillerostbraten”. Although is uses the word vanilla you won’t find any vanilla in this dish. It was created in a time when vanilla was very expensive and only used by aristocrats. Instead of vanilla you use garlic, which was called “the vanilla of the common people”. Side dish are fried potatoes.


Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich. The cake consists of a dense chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream. The “Original” Sacher Torte has two layers of apricot jam between the outer layer of chocolate icing and the sponge base, while Demel’s “Eduard-Sacher-Torte” has only one. Additionally, the Sacher Torte has a more coarse grain of sponge whereas the Demel Torte sponge is denser and smoother.



Austria is credited in popular legend with introducing coffee to Europe after bags of coffee beans were left behind by the retreating Turkish army after the Battle of Vienna in 1683. Although the first coffee houses had appeared in Europe some years earlier, the Viennese café tradition became an important part of the city’s identity.
Coffee is served in a variety of styles, particularly in the Viennese Coffee Houses (Wiener Kaffeehaus). The Viennese coffee house is a typical institution of Vienna that played an important part shaping Viennese culture. Since October 2011 the “Viennese Coffee House Culture” is listed as “Intangible Cultural Heritage” in the Austrian inventory of the “National Agency for the Intangible Cultural Heritage”, a part of UNESCO. The Viennese coffee house is described in this inventory as a place “where time and space are consumed, but only the coffee is found on the bill.

An Austrian Mokka or kleiner Schwarzer is similar to espresso, but is extracted more slowly. Other styles are prepared from the Mokka:
großer Schwarzer – a double Mokka
kleiner Brauner or großer Brauner – single or double Mokka plus milk
Verlängerter – “lengthened” (i.e. diluted) Mokka with more water plus milk
Melange – half Mokka, half heated milk, often topped with foamed milk
Franziskaner – Melange topped with whipped cream and foamed milk
Kapuziner – kleiner Schwarzer plus whipped cream
Einspänner – großer Schwarzer topped with whipped cream
Wiener Eiskaffee – iced Mokka with vanilla ice cream, topped with whipped cream (if waffles are added/offered you have to pay them extra in most cases)

Italian styles such as cappuccino, espresso and caffè latte are also commonly served.
Traditionally, coffee is served with a glass of still water. Originally this glass wasn’t intended for drinking the water but to put the used spoon into it, because licking the spoon doesn’t fulfill with the manners of back in the days.
Waiters in a coffee house are called “Herr Ober”. Don’t dare to call them “Kellner” (german for waiter) it will cause a harsh reaction in most cases. This comes from back in the days, when waiters were serving and the “Herr Ober” was taking the money. Since the waiters are serving and taking the money now, you would subordinate him.