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Café AnsariCoffee House The Georgian Way

Friday, December 05, 2014
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Café Ansari Kaffeehaus Wien Einrichtung
Map
Opening Times

Monday till Saturday 8.00–23.00
Sunday 9.00–15.00
Holidays closed.

Address Café Ansari
Praterstraße 15
1020 Vienna-district 2
|How to get there
Contact
+43 1 276 51 02
www.cafeansari.at
price level€ € 

At first sight, you could be mislead to think you've arrived in a typical Vienna Coffee house of the modern kind. The lettering however, appears somewhat foreign, as well as some of the interior elements. And after taking a look into the menu, you'll be confused for good, as it offers Georgian and Russian, Lebanese as well as traditional Viennese breakfast all at the same time.

But Nasser Ansari sat down to explain. His wife, Nana Ansari, is Georgian, his father is Lebanese. Artist Nana Ansari used to run Madiani restaurant's stand on Karmelitermarkt ranging 35 seats. Her husband gave her a helping hand. It comes to no surprise that, following this success, they've opened up Café Ansari, spacious as it is on hip Praterstraße.

I notice that they haven't left a single thing up to chance. Gregor Eichinger is responsible for the remarkable design, the floor tiles have been flown in from Lebanon, those around the bar brought in from Matthias Kaiser. Tables are adorned by fine vases filled with fresh flowers, and everything is in place.

Café Ansari Kaffeehaus Wien Büffett
Café Ansari Kaffeehaus Wien Interieur
Café Ansari Kaffeehaus Wien Zeitungen
Café Ansari Kaffeehaus Wien Gastraum
Café Ansari Kaffeehaus Wien Tisch
Café Ansari Kaffeehaus Wien Waschbecken

Their cooking is as exceptional a mixture as their interior. Nana Ansari has published a cookbook, presenting not only Georgian dishes, but giving a quick lesson on Georgia's history, culture and religion along the way. That is how I learned that before every sip of wine, Georgian tradition requires you to give a brief toast.Which luckily isn't mandatory here at Café Ansari, so guests feel comfortable enough to just dive in and taste their newly flown in Georgian wines without having to think of what to say first.

As it was lunchtime, I chose to go for the homemade sweet balm lemonade. My main course consisted of roasted bulgur alongside king oyster mushrooms, fennel, sour cherries and cashews, served with avocado tahina – because it simply sounds, and tastes, better!

Since warm chocolate cake is the one thing I could never resist, I gladly ordered one that came with a melting core and served along chile kumquats and rum-raisin-ice cream. A great seasonal dessert, and just so delicious!

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