Berndt Querfeld, manager of the Café Landtmann, and the designers of LUCY.D, Ambrosz and Santorso, take up the challenge of “How to interpret cakes for diverse occasions that are contemporary and devoid of kitsch?” The cakes provide a veritable field of experiment, cut with water jet, the surfaces stamped and sprayed, but also decorated with traditional patisserie art. Genuine Viennese classics like the Esterházy Torte are packaged in new outfits. The gateaux are paraded on their temporary “cake-walk” in the café’s winter garden – not only to be looked at, but also tasted.