The story
Allergiker Café in Vienna specializes in allergen-free confectionery, transforming dietary restrictions into precise culinary craft. Founder Franka Rothaug developed the original concept during a graphic design degree before partnering with her mother, Margarete, to open the doors on Wiedner Hauptstrasse. Margarete redirected her professional path after a celiac diagnosis, dedicating herself to mastering tolerant baking methods. Daughter Astrid now assists in the prep area between graphic design lectures.
The daily vitrine displays named creations like Tim, Margret, and the layered FlorentinerSchnitte, all formulated without gluten, lactose, soy, or common tree nuts except almonds. Pastry chefs rely on rice syrup, birch gold, and grape sugar to control fructose content while completely excluding sorbitol and artificial flavorings. This commitment to clean ingredients and transparent labeling recently secured three Radishes from the We’re Smart Green Guide. Guests can trace every carbohydrate unit directly to the printed menu board.
Large glass counters organize the rotating selection of gluten-free pastries behind easily readable allergen markers. The floor plan separates order queues from dining zones, allowing staff to manage table service without interrupting conversations. Morning visitors typically arrive for fresh slices paired with black coffee, while afternoon crowds gather near the outdoor terrace. The consistent crumb structure of their cakes proves that traditional Viennese sweetness requires no compromises.
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