Corn
Corn becomes the arepa, the backbone of every Venezuelan plate. Corn flour, water, salt. Gluten-free, thousands of years old.
More on arepas →Vienna 1030 Landstraße
Venezuelan restaurant in Vienna · South American cuisine from Caracas through the Caribbean to the Orinoco
Arepas, empanadas, bowls, weekend brunch and Colombian specialty coffee · in 1030 Vienna.
A South American cuisine of its own
Venezuelan cooking is its own South American tradition. Not a variation of Mexican, not a copy of Caribbean. It stands on its own pillars: corn instead of wheat, plátano in every form, avocado, black beans, fresh white cheese. At Aguacate, we bring this cuisine to Vienna as it is · handmade, gluten-free, with specialty coffee from Colombia.
The Venezuelan pantry
Six ingredients that carry everything. Know them, you know the cuisine.
Plátano
The cooking banana, fried green as crisp tostón or fried ripe as sweet-salty tajada. In every meal, from breakfast to dinner.
In the bowls →Avocado
Pure Venezuelan note: aguacate on the arepa, in bowls, beside breakfast. Creamy, fresh, always there.
Vegan options →Black beans
Caraotas negras. Slow-cooked with cumin and garlic. The sweet depth of pabellón.
In the bowls →White cheese
Fresh white cheese, lightly salty. Grated over arepas, melted in empanadas, cubed in bowls.
On the arepas →Coffee
Specialty coffee from a family farm in Colombia, organically grown and roasted in Vienna. Strong, dignified, drunk without rush.
The dishes that define Venezuela
Six classics. Some we serve daily, others at brunch, one seasonal.
Arepa
Corn cake, made fresh, stuffed with anything. The symbol of Venezuela.
What is an arepa? →Empanada
Crispy corn shell, fried, with pulled beef, chicken or cheese.
Our empanadas →Hallaca
Venezuela's Christmas dish. Corn dough with braised meat and dried fruit, steamed in banana leaves. Seasonal in December.
Tequeño
Fried dough stick with white cheese inside. The Venezuelan party classic.
With the empanadas →Cachito
Fluffy yeast roll with ham. Breakfast from any panadería.
On the weekend brunch →Pabellón
The national dish: pulled beef, black beans, rice, sweet plantain. On the arepa, in the bowl, always complete.
With the arepas →What we offer
Six ways into the menu. Each page a different question.
Arepas
Corn cakes with pulled beef, chicken, cheese, vegan.
→Empanadas & Tequeños
Fried corn shell and cheese sticks.
→Bowls
A full meal · beans, rice, plátano.
→Weekend brunch
Saturday, Sunday and public holidays from 10:30.
→Vegan
What we make without animal products.
→Gluten-free
What we make with corn flour instead of wheat.
→About our coffee
We serve specialty coffee from a family farm in Colombia, organically grown and roasted in Vienna.
Aguacate was founded by Shehawhe Scacco · a Venezuelan cook with roots by the Orinoco.