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Demel bakery or Hotel Sacher for Sachertorte?

which one has the better Sachertorte?

Posted by
8906 posts

I prefer Demel, it's a little less sweet.
But I had an amazing Banana Split at Hotel Sacher!!!!!!!

Posted by
4073 posts

You posted this in the Hungary forum. As Demel and Sacher are both in Vienna, I presume you made a mistake here.

Anyway, I strongly prefer the strudel in Vienna, but I'd choose Demel as the atmostphere is very special.

Posted by
2513 posts

Try them both! Then go back for seconds to the one YOU choose as your best!

Posted by
1152 posts

I really did not like very much the torte at Sacher. My general advice for confectionery is Heiner in the Wollzeile, maybe better than Demel but not as touristy.

Posted by
658 posts

Demel is just a magical place, if I ever get to Vienna again it will be the first place I head to!

Posted by
178 posts

We tried to get into Demel twice and couldn't. The staff seemed to only care about the locals. So off we went to the Sacher Hotel. The Sachertorte was dry and tasteless. We can get better here at home. We tried a third time and got into Demel. The service was curt and the coffee was great.

Posted by
10899 posts

My favorite is the Auguszt Confectionery in Pest. Fewer tourists, more local. Great staff. Visit the courtyard out the back door for some really interesting shops too. You should also visit Café Gerbeaud and the New York Café for the sheer experience of it; especially the New Your Café. With the possible exception of the Művész Coffee House on Andrassy ut, I think you will find the service in most of these places "European" but very kind and welcoming. Something common in Budapest.

Posted by
3316 posts

I'm with Phillip -- try them both. If you can only try one opt for Demel as that seems to be the favorite of the locals.

Posted by
4073 posts

I'm sorry, but local don't go to either Demel or Sacher as it is grandma that makes the best Sachertorte (or the one that you buy frozen at the grocery store and thaw out). As noted above, I am not a fan of the Sachertorte, it is dry and grainy - it is meant for a long shelf life. There are much better options and I'm perpetually puzzled why this cake is so dang popular.

Posted by
10899 posts

Because it has become elevated to the position of cultural icon of the Austro Hungarian Empire. It even has its own holiday. (I don't care for them much either) Since this is still in the Budapest forum I offer a variation:

We believe that Auguszt's Sacher-recipe starts with the following
indegriments: "a welcoming atmosphere and a place where you can feel
at home". Years of tradition, professionality and home-grown peach
guarantees the memorable dessert - not to mention the homemade whipped
cream, which is really the icing (or the cream?) on the cake. Their
version is the "classical" Sacher, which everybody tried and tasted at
least once in his/her life - but you can be easily surprised that you
could miss this life-sweetener for so long.

And try and beat this for a snack: https://www.youtube.com/watch?v=2e6smj-23cM
or this little gem tucked away in a book store https://www.youtube.com/watch?v=oeEO_bxHVFU