Ilan — Breakfast and weekend rituals
Naschmarkt
Food Market
Wienzeile, 1060 Vienna
If there’s one ritual we always recommend, it’s starting your Saturday morning at the Naschmarkt, Vienna’s largest open air food market. Beyond the food, it’s all about the atmosphere: local producers, antique stalls, colourful personalities, and the famous flea market that transforms the area into a treasure hunt.
You never know what you’ll discover. It’s also one of my brother Nuriel’s favourite places to wander with his camera and capture the unique characters that make Vienna such a special place.
Fantasy Bistro
Gumpendorfer Strasse 22, 1060 Vienna
One of our favourite spots for a relaxed brunch. The atmosphere is laid-back, the crowd is local, and it’s the kind of place where breakfast effortlessly turns into lunch.
NENI am Naschmarkt
Naschmarkt 510, 1060 Vienna
Our family’s flagship and first restaurant, here for over 17 years serving the best Shakschuka in town.
Breakfast Club
Schleifmühlgasse 12-14, 1040 Vienna
A neighbourhood institution. Whether you’re craving fluffy pancakes, eggs, or simply excellent coffee, it’s one of the best places around the Naschmarkt to start the day.
Nuriel — Coffee and Ice cream
Schönberger’s Caffè Bar
Wiedner Hauptstrasse 40, 1040 Vienna
My go-to coffee spot. Great coffee, a relaxed atmosphere, and an interior full of old-world charm. Order a cappuccino with honey and take your time soaking up the atmosphere.
Schelato
Lerchenfelder Strasse 34, 1080 Vienna
Homemade ice cream with simple, beautiful flavours done exceptionally well. If the pistachio is available, don’t hesitate! It’s simply delicious.
Haya — Shopping and market
Doggi’s Gemüse
Naschmarkt stand 549.550
One of Haya’s favourite stops at the market. The quality of the vegetables is exceptional, and it’s a place where you can always find beautiful seasonal produce and discover something new.
Naschmarkt Organic Farmers’ Market
Near the Kettenbruckengasse U-Bahn
Every Saturday from 6am until 5pm, local farmers gather to sell some of Austria’s best organic produce. It’s one of the most authentic shopping experiences in Vienna and a wonderful place to connect with local growers, discover regional specialities, and fill your basket with fresh ingredients.
Elior — Neighbourhood favourites and street food for evening
Kikko Ba
Schleifmühlg 8, 1040 Vienna
A lively Asian fusion restaurant with bold flavours and an excellent selection of organic wines. Perfect for an easy evening with friends.
Crudo
Gumpendorfer Strasse 10/12, 1060 Vienna
Run by two brothers from Napoli, Crudo serves some of the best panini and Negronis in town. Simple, authentic and full of Italian soul.
Egg salad with caramelised onion
This egg salad was a fixture of our picnics and family outings. The slow-braised onaions lend it a gentle sweetness. Paired with fresh bread, it is simple yet perfect.
Serves 4
3 large onions
2 tbsp olive oil or butter
Salt
6 medium eggs
3–4 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tbsp chives or spring onion, finely chopped
Black pepper
To serve
Toasted sourdough, brioche or challah
White or black sesame seeds (optional)
- Halve the onions and cut them into fine strips. Heat oil or butter in a frying pan over a low to medium heat. Add the onions with a pinch of salt and let them cook slowly for 20–30 minutes, until soft and golden brown, stirring occasionally. Then remove from the heat and leave to cool completely.
- Hard boil the eggs for 9–10 minutes, plunge into cold water, peel and roughly chop. Combine with mayonnaise, mustard and lemon juice. Fold in the chives or spring onion, then gently mix in the cooled onions. Season to taste with salt and pepper. Serve the egg salad on toasted sourdough or as a sandwich. Sprinkle with sesame seeds, if you like.
Tip: The key here is to let the onions braise slowly, so they develop a natural sweetness all on their own.
Haya Molcho’s latest cookbook is her most personal yet, composed almost like an autobiography. The book weaves her life and food journeys from her childhood in Tel Aviv, through her years in Romania and Germany, and then traveling the world with her husband and father to four boys, Samy, all the way to becoming a restaurateur and now also a grandmother.
