Hot, greasy and incredibly tasty! Lango lovers take note - we'll tell you where you can find the best langos in Vienna and what this delicious flatbread is all about.
The history of the popular langoustine
Langos (also known as langosch) dates back to the 17th century and originally comes from Hungary. When baking bread in those days, small cakes were formed from the remaining bread dough and not deep-fried as today, but baked in the front part of the oven over a low flame (làng). The name "langos" (lángos, or langosz, langosh) is therefore derived from the word "Flame" from.
Traditionally, langos was baked for breakfast on days when fresh bread was available. As there were no ovens in urban households, people began to bake langos in an oven. Pan in fat to fry.
In Germany, langos is more popular in winter (at Christmas markets), whereas in Hungary it is more popular in summer.
Langos can be eaten with almost anything
The somewhat neutral dough allows almost any combination. You can really combine langos with almost all foods combine.
Some of the most popular variations are: Sour cream + cheese + ham, sour cream + alpine cheese + green onions, sour cream + bacon + cheese, sour cream + feta + herbs, Nutella, cinnamon sugar, jam.
However, you shouldn't count calories while eating them, as a typical langoustine (with sour cream and cheese) weighs in at around 860 kcal.
Our favorite version is classic - without everything - only with Lots of garlic. 😊 But where can you find the best in Vienna?
We were on the lookout for you and we found what we were looking for.
The best langos in Vienna can be found in the Bohemian Prater
The Bohemian Prater is located in the Laar Forest in the 10th district and is definitely one of our highlights when it comes to "Vienna with a difference". The amusement park is less well known to tourists, but is extremely popular with locals.
This is a small amusement park with several rides, some of which are up to 100 years old. During the Second World War (on 11.12.1944 to be precise), the Bohemian Prater was almost completely destroyed by a bombing raid. After reconstruction in the post-war period, it was given its current appearance.
It is a lot quieter and less busy than the large Prater, making it perfect for all those who like the "Prater feeling". off the beaten track want to experience. In addition to complete relaxation, there is also a carousel, a children's autodrome, a giant slide and a mega trampoline.
What would a Prater be without Ferris wheel? Of course, the Bohemian Prater should not be without it either. It was built in 1988, has a diameter of 21 meters and has 14 gondolas.
The Bohemian Prater is perfect for a weekend trip with the family or simply to escape the hustle and bustle of the city.
Fun Fact: The oldest carousel in Europe can also be found in the Bohemian Prater.
The first commissioning took place in 1890, whereby also Emperor Franz Joseph should have been the guest of honor. Unbelievable but true: it was the first Ferris wheel in the world to be built with just one mast. From its location on Laaer Berg, you have a unique panorama over Vienna as far as the Vienna Woods, Kahlenberg and Schneeberg.
So that you don't have to leave the amusement park in the 10th district hungry, culinary delights are of course also provided.
You can choose between grilled chicken at the Werklmann, a hearty knuckle of pork from the Bierstadl or various delicious snacks and desserts such as foam rolls, candy floss or candied fruit from the unique sweet streetcar. The Schlemmertreff serves snacks, hot dogs, chips, Käsekrainer and Spritzer.
And here is also the best langos in Vienna right next to the Werklmann in a small, inconspicuous stall.
The langos dough is made daily freshly prepared and does not (as is so often the case) consist of a ready-mix. It is (picture below) traditional stretched over a wooden board to obtain the typical round shape with the slightly thicker edge.
The woman who prepares the Viennese delicacies there almost every day and is an absolute ray of sunshine told us that a good langos dough needs time to rise.
The dough is then placed in the hot fat deep-fried. It is important for the taste that the frying fat is always clean and fresh.
As soon as the dough has a golden brown coloration it is ready for consumption.
The deep-fried langoustines can be topped with any Salt and garlic coated become.
Langos impresses with its extraordinary freshness and lives up to its name. "Grandma's Langos" more than fair. Because it simply tastes as good as grandma's. Thanks to the crispy, delicious, fluffy batter, you won't miss any unusual toppings.
For us, it's definitely the best langos in Vienna and anyone who hasn't tried it yet should definitely give it a try.
