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This article is based on an original report that appeared in the Austrian daily “Heute” Zeitung.
Vienna has seen countless food trends sweep through its cafés, but few have made an entrance as bold—and as colorful—as Ube. The vibrant purple yam from the Philippines has officially arrived in Austria’s capital, and it’s doing more than adding a splash of color. It’s rewriting the rules of what a traditional Viennese dessert can be.
At the heart of this culinary crossover is Loreleis Pan, a cozy café where Austrian comfort meets Filipino flair. Its owner, Camille Lorelei Sable, has watched the Ube wave rise from curiosity to full-blown craze. “The sales of our chiffons—typical Filipino cakes—have doubled or even tripled since the Ube hype began,” she says, her excitement unmistakable.
But the star of the moment is something even more unexpected: Ube Kaiserschmarrn.
A Classic Reimagined
Kaiserschmarrn, the beloved shredded pancake traditionally dusted with powdered sugar and served with fruit compote, is practically a national treasure in Austria. But at Loreleis Pan, it now arrives at the table in a striking shade of violet.
“We simply wanted to connect Austrian classics with the Philippines,” Sable explains. The result is a dish that looks familiar yet exotic, comforting yet adventurous. For 13.80 euros, customers receive a generous portion of naturally colored, Ube-infused Kaiserschmarrn—soft, fluffy, and unmistakably purple.
And the verdict? A runaway hit. “At first, people weren’t sure what to expect,” Sable admits. “But now everyone is addicted,” she laughs.
What Exactly Is Ube?
For those new to the trend, Ube (pronounced oo-beh) is a purple yam widely used in Filipino desserts. Its flavor is often described as earthy with a hint of vanilla, subtly sweet and incredibly versatile. In the Philippines, it appears in cakes, ice creams, pastries, and even drinks.
In Austria, however, it’s still a novelty—one that’s quickly winning hearts and taste buds.
A Cultural Bridge on a Plate
The rise of Ube in Vienna is more than a food fad. It reflects a growing curiosity about Filipino cuisine and a desire among migrants to share their culinary heritage. For Sable, who was born in the Philippines, the trend carries personal meaning.
It’s a way of bringing a piece of home to her adopted country—and inviting Austrians to experience it with her.
As Ube continues to color the city’s dessert scene, one thing is clear: Vienna is ready for a little more purple on its plate.
More Information: Address: Cafe Lorelei’s Pan
Sebastian-Kelch-Gasse 4/1/r1, 1140 Wien
Menu: loreleispan.com/ (3) Facebook
- picture: gemini.google.com/(3) Facebook
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