Operngasse 7, A-1010 Wien
opened daily 8 a.m. - 12 a.m.
DE | EN

Cakes and Pastries

What love tastes like at first sight.


"Look at this," the legendary Viennese cabaret artist Karl Farkas dared to say. A highlight is our cake and pastry serving cabinet in any event. The scent of the fine cakes reminds us of a confectionary. The sight of all the delicacies from Landtmann's fine patisserie is irresistible. And they taste so devine, our classic cakes, fruit tarts, the croissants and brioches, the Bundt cakes and much more. Especially popular with our guests is the oven-warm Viennese apple strudel, which is freshly delivered twice daily from the bakery.

Brioche
A | C | F | G

Brioche rolled by hand.

Croissant
A | C | F | G

Fine butter croissant.

Traditional Ring Cake
A | C | F | G

"Altwiener Marmorgugelhupf" - marble cake from natural ingredients including 100% fine, pure butter.

Nut pastry
A | C | G | H

Filled with a moist, aromatic, nutty filling surrounded by dough and baked into a crispy bow.

Landtmann Orbs
A | C | F | G

Filling with rum according to an old in-house recipe coated in sweetly bitter chocolate and rolled in coconut.

Marzipan Orbs
C | F | G | H

Small balls of sponge, filled with Parisian mousse, covered with apricot jam and marzipan and rolled in cocoa.

Apple Strudel
A | C | G

Original Viennese Apple Strudel

Curd Strudel
A | C | G

A delicately sweet filling of curd and raisins baked golden brown inside strudel pastry.

Mango Yoghurt Cake
C | F | G

Fruity mango mousse and light yoghurt mousse on fluffy sponge.

Coffee Cream Puff
C | F | G

Yellow and white sponge meringue filled with wonderful coffee cream, red currant jam and pieces of wafers.

Almond Chocolate Cake
C | F | G | H

Chocolate and almond cake mixture coated in fine chocolate and chopped almonds.

Chocolate Mousse Cake
C | F | G

Thin sponge base with fluffy chocolate mousse, cream and white chocolate.

Almond Nougat Cream Tart
A | C | F | G | H

Wonderfully moist almond base with lightly-flavoured Amaretto cream, iced with fondant.

Landtmann's fine Cake
A | C | F | G | H | O

Fluffy hazelnut base with orange-flavoured marzipan and hazelnut nougat.

Chocolate Pistachio Cream Tart
A | C | F | G | H

A wonderfully moist, chocolate base with light pistachio cream and a chocolate mousse core.

Sacher Cake
A | C | F | G

Chocolate cake at the highest level with a fruity apricot filling and glazed with sweetly bitter chocolate fondant.

Baked Cheesecake
A | C | G

Fluffy, baked curd filling topped with fruity raspberries.

Truffle Cake
C | F | G

Chocolate sponge base, delightful chocolate truffle cream and fine chocolate.

Mini Meringues
A | C | G

puff pastry roll . whipped sugar filling

Black Forest Cherry Cake
A | C | F | G | O

Chocolate sponge base, chocolate, cherry cream and cherries.

Raspberry Vanilla Tartlet
A | C | F | G

vanilla creme . raspberries

Nut cake
A | C | G | H

Walnut base with rum flavoured cream and a layer of nutty marzipan

Cream Slice
A | G

Vanilla cream on flaky pastry, enhanced with red currant jam.

Forest Berries Slice
A | C | G

Curd cheese cream filling between two layers of sponge with a mixture of summer berries

Apricot Cake
A | C | G | H

Apricot mousse . light vanilla cream . sponge cake

Wiener Trio
A | C | F | G | H

Mini-Cakes . Sacher . Mozart . Raspberry

Raspberry & Blueberry Chocolate Cake
A | C | F | G

Chocolate Cake with raspberry & blueberry mousse

Blueberry Cheesecake
A | C | G

Cheesecake with fresh blueberries

A gluten-containing cereals,
B crustaceans,
C egg ,
D fish,
E peanut,
F soya,
G milk or lactose,
H nuts,
L celery,
M mustard,
N sesame ,
O sulphite,
P lupines,
R molluscs

Our Patisserie

The Viennese pastries culture is our greatest passion.

For many years our family has placed great value on offering fine baked goods with coffee. Based on this aspiration and the enthusiasm of our guests, the small bakery from the 1970s has developed into the heart of our family enterprise today namely the Patisserie.

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