When the Viennese are out and about in the city and need a snack, they make a beeline for Trześniewski. The original branch of the Viennese sandwich makers opened in 1904 on Dorotheergasse in the first district – and here alone 5,000 open sandwiches are served every day. The recipe for success: dark bread with 23 different toppings. Bacon and egg is the most popular. The recipes have remained largely unchanged, and are closely guarded secrets. Apparently they use a very special technique for boiling the eggs...

Traditionally, anyone in need of a quick pick-me-up stops at Trześniewski, and orders one or two sandwiches with a “Pfiff” of beer – a small, unusual measure of only an eighth of a liter, which goes perfectly with the size of the sandwiches. The sandwiches themselves have always been prepared by hand, using a fork, giving them their unmistakable appearance. The “spreaders” are highly respected within the business, and have successfully warded off any automated alternatives! And for anyone who wants to know how to pronounce Trześniewski, it’s “Chesnyevski”. Or something like that.

Text: Susanne Kapeller

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