Cafe
Photo: Arnaud 25 · Public domain

A cafe is a typology, not a cuisine. It is the room that opens before most other restaurants, serves espresso or filter coffee well, holds breakfast and lunch as core service, often runs into the evening, and is often the most-used food space in any city. The cafe takes very different forms by tradition. The Parisian cafe is a marble-topped, sidewalk-terraced room serving croissants and croque-monsieurs alongside coffee and wine. The Viennese cafe is a wood-paneled house of newspapers, melange coffee, Sachertorte, and conversation, formalized in the 19th century and now UNESCO-recognized. The Italian bar is a stand-up espresso counter where the cornetto-and-cappuccino transaction takes under two minutes. The Aussie and Kiwi cafe, exported globally, is brunch-and-flat-white-led: sourdough toast, smashed avocado, eggs, a serious espresso program. The Scandinavian fika cafe is cinnamon buns, cardamom buns, and filter coffee at 3pm. The Japanese kissaten is a slow-pour, dim-lit room with siphon coffee and pudding.

What unites them across traditions is that the room is built around all-day usage and a serious coffee program. A cafe whose coffee is bad is a restaurant pretending. The third-wave coffee movement, originating in the US (Stumptown, Intelligentsia, Blue Bottle) and Australia (Mark Dundon, Toby Smith, Sasa Sestic) in the 2000s, professionalized the espresso bar internationally and made single-origin and light-roast filter coffee a standard offering in serious cafes from Seoul to Mexico City. The Aussie diaspora reshaped cafe culture in London, New York, and Tokyo, where Australian-trained baristas built rooms around the flat white and the slow-cooked egg dish.

A serious modern cafe will hold three things in tension: an espresso bar that takes the pour as seriously as a wine list, a breakfast and lunch program that does a few things well (eggs, toast, salad, an open sandwich, a daily soup or grain bowl), and an evening pivot to natural wine or cocktails in the rooms that bother. Bakery integration is increasingly common: the bakery-cafe (Tartine in San Francisco, Du Pain et des Idees in Paris, Lune in Melbourne) is the strongest single-format growth in the category since 2015.

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Top picks

The best-scored cafe place in each of 12 cities.

Cafe Hawelka ★ 4.8

€€ ViennaCafeInnere StadtUntil 00:00 Mon-Thu, 01:00 Fri-Sat

Cafe Hawelka on Dorotheergasse runs every night until midnight on weekdays and 01:00 on weekends, the famous 22:00 warm-Buchteln service the late fixture.

TryBuchteln with vanilla sauce

TipBe in the parlour by 22:00 for the Buchteln service; the room fills with the city's old guard.

Tazza d'Oro ★ 4.8

$ PittsburghCaféEast LibertyWork-friendlyWifi

Tazza d'Oro on North Highland Avenue in Highland Park is a bike-friendly cafe in Pittsburgh. Free wifi, indoor and patio seating and a work-friendly room.

DrinkEspresso

Ginger Elizabeth Chocolates Cafe ★ 4.8

$ SacramentoCaféMidtownWifi

Ginger Elizabeth on J Street in midtown Sacramento is the artisan chocolatier cafe, the city signature drinking chocolate and macaron stop and patio.

DrinkDrinking chocolate

REC Coffee ★ 4.8

¥¥ FukuokaSpecialty CoffeeYakuinPublic cafe

Founder Yoshikazu Iwasa was a World Barista Championship competitor. REC's Shirogane flagship roasts in-house and runs a public espresso bar with retail.

BeansEthiopia, Colombia, Guatemala, Honduras

BrewsEspresso, Filter, Whole bean retail

TipFive minutes from Yakuin Station. Whole bean retail bags are the souvenir order.

Single O Surry Hills ★ 4.8

$ SydneyCaféSurry HillsWork-friendlyWifi

Sydney specialty coffee pioneer on Reservoir Street, Surry Hills. Single O has roasted since 2003; the milk-on-tap system and filter flights set the room.

DrinkFilter coffee flight

Kaffeesaurus ★ 4.8

€€ CologneCafeAgnesviertel

Kaffeesaurus at Friesenplatz in Cologne roasts its own beans and serves the T-Rex breakfast burrito alongside specialty espresso in a playful Belgian Quarter.

Cafe de l'Ambre ★ 4.8

¥¥ TokyoCafe

Cafe de l'Ambre on Ginza's Suzuran-dori in Tokyo is a 1948 aged-coffee specialist with 20-year-aged beans, no food and cash only behind a tiled counter.

Why locals goHidden in plain sight on Ginza's Suzuran-dori, the 1948 aged-coffee specialist most tourists walk past.

TipOrder the 20-year-aged bean on the day's blackboard. No food, no laptops, cash only, no rush.

Bird Rock Coffee Roasters La Jolla ★ 4.8

$ San DiegoCaféWork-friendlyWifi

Bird Rock Coffee Roasters in La Jolla is Chuck Patton's coastal flagship on La Jolla Boulevard since 2006, the Roaster of the Year 2012 cafe.

DrinkFilter pour-over of the day

TipFilter is the room's strength; the Waterfront and Morena cafes also pour the same beans.

Sightglass Coffee ★ 4.8

$$ San FranciscoCafePublic cafe

Sightglass Coffee in San Francisco is the Morris brothers' SoMa roastery, running a Probat UG-22 on the rooftop, with a tasting bar and a long single-origin.

BeansEthiopia, Colombia, Guatemala, Kenya

BrewsEspresso, Filter, Pour over, Whole bean retail

TipSaturday cuppings at 11:00 are open to the public.

L'Alchimiste ★ 4.8

€€ BordeauxCafeGolden TrianglePublic cafe

L'Alchimiste in Bordeaux's Golden Triangle is the city's pioneer specialty roaster, opened 2014, with two cafes, a training programme and a wholesale book.

BeansEthiopia, Colombia, Guatemala, Burundi

BrewsEspresso, Filter, Whole bean retail, Wholesale

TipBeans rotate weekly; the El Salvador and Rwanda lots have been the consistently best-rated of the seasonal arrivals.

La Cabra ★ 4.8

$ AarhusCaféWork-friendlyWifi

The cafe that seeded Aarhus specialty coffee culture in 2012. Order the filter coffee and cardamom bun. Booking recommended. Reservations advised.

DrinkFilter coffee and cardamom bun

Tinker Coffee Roastery Cafe ★ 4.8

$ IndianapolisCaféSpeedwayWork-friendlyWifi

Tinker Coffee Roastery Cafe on West 16th Street in the Riverside neighborhood, Indianapolis. The specialty pour-over cafe of the city's leading roaster.

OrderA pour-over off the daily single-origin and a bag to take home.

DrinkSingle-origin pour over

TipFree roastery tours Saturday at 11:00.

Find a place

Cafe Hawelka ★ 4.8

€€ ViennaCafeInnere StadtUntil 00:00 Mon-Thu, 01:00 Fri-Sat

Cafe Hawelka on Dorotheergasse runs every night until midnight on weekdays and 01:00 on weekends, the famous 22:00 warm-Buchteln service the late fixture.

TryBuchteln with vanilla sauce

TipBe in the parlour by 22:00 for the Buchteln service; the room fills with the city's old guard.

Kaffemik ★ 4.8

€€ ViennaCafeNeubauPublic cafe

Kaffemik on Zollergasse in Vienna's Neubau is the city's longest-running third-wave roastery and cafe, the tiny room off Mariahilfer Strasse a fixture.

BeansEthiopia, Colombia, Burundi, Kenya

BrewsEspresso, Filter, Whole bean retail

TipThe bean lineup rotates weekly; ask for whichever Ethiopian washed lot is on the espresso grinder that day.

Tazza d'Oro ★ 4.8

$ PittsburghCaféEast LibertyWork-friendlyWifi

Tazza d'Oro on North Highland Avenue in Highland Park is a bike-friendly cafe in Pittsburgh. Free wifi, indoor and patio seating and a work-friendly room.

DrinkEspresso

Commonplace Coffee (Squirrel Hill) ★ 4.8

$ PittsburghCaféSquirrel HillWork-friendlyWifi

Commonplace Coffee on Forbes Avenue in Squirrel Hill is a community cafe in Pittsburgh. Locally roasted beans in a warm room for work and meeting friends.

DrinkPour-over

Ginger Elizabeth Chocolates Cafe ★ 4.8

$ SacramentoCaféMidtownWifi

Ginger Elizabeth on J Street in midtown Sacramento is the artisan chocolatier cafe, the city signature drinking chocolate and macaron stop and patio.

DrinkDrinking chocolate

Temple Coffee Roasters K Street ★ 4.8

$$ SacramentoCafeMidtownPublic cafe

Temple Coffee Roasters on K Street is the midtown Sacramento anchor of the eight-location specialty roaster, with Burundi Turihamwe at the bar.

BeansBurundi, Ethiopia, Brazil

BrewsEspresso, Pour over, Filter, Whole bean retail

REC Coffee ★ 4.8

¥¥ FukuokaSpecialty CoffeeYakuinPublic cafe

Founder Yoshikazu Iwasa was a World Barista Championship competitor. REC's Shirogane flagship roasts in-house and runs a public espresso bar with retail.

BeansEthiopia, Colombia, Guatemala, Honduras

BrewsEspresso, Filter, Whole bean retail

TipFive minutes from Yakuin Station. Whole bean retail bags are the souvenir order.

Single O Surry Hills ★ 4.8

$ SydneyCaféSurry HillsWork-friendlyWifi

Sydney specialty coffee pioneer on Reservoir Street, Surry Hills. Single O has roasted since 2003; the milk-on-tap system and filter flights set the room.

DrinkFilter coffee flight

Reuben Hills ★ 4.8

$ SydneyCaféSurry HillsWork-friendly

South American-leaning cafe and roastery on Albion Street, Surry Hills, Sydney. Regular booking for Sydney's brunch and specialty-coffee scene.

DrinkSingle-origin filter

Kaffeesaurus ★ 4.8

€€ CologneCafeAgnesviertel

Kaffeesaurus at Friesenplatz in Cologne roasts its own beans and serves the T-Rex breakfast burrito alongside specialty espresso in a playful Belgian Quarter.

Salon Schmitz ★ 4.8

€€ CologneCafeBelgisches Viertel

Salon Schmitz on Aachener Strasse in Cologne's Belgisches Viertel is a 1950s-styled salon serving weekend brunch, Frühstück platters and wine from morning.

Cafe de l'Ambre ★ 4.8

¥¥ TokyoCafe

Cafe de l'Ambre on Ginza's Suzuran-dori in Tokyo is a 1948 aged-coffee specialist with 20-year-aged beans, no food and cash only behind a tiled counter.

Why locals goHidden in plain sight on Ginza's Suzuran-dori, the 1948 aged-coffee specialist most tourists walk past.

TipOrder the 20-year-aged bean on the day's blackboard. No food, no laptops, cash only, no rush.

Bird Rock Coffee Roasters La Jolla ★ 4.8

$ San DiegoCaféWork-friendlyWifi

Bird Rock Coffee Roasters in La Jolla is Chuck Patton's coastal flagship on La Jolla Boulevard since 2006, the Roaster of the Year 2012 cafe.

DrinkFilter pour-over of the day

TipFilter is the room's strength; the Waterfront and Morena cafes also pour the same beans.

Sightglass Coffee ★ 4.8

$$ San FranciscoCafePublic cafe

Sightglass Coffee in San Francisco is the Morris brothers' SoMa roastery, running a Probat UG-22 on the rooftop, with a tasting bar and a long single-origin.

BeansEthiopia, Colombia, Guatemala, Kenya

BrewsEspresso, Filter, Pour over, Whole bean retail

TipSaturday cuppings at 11:00 are open to the public.

L'Alchimiste ★ 4.8

€€ BordeauxCafeGolden TrianglePublic cafe

L'Alchimiste in Bordeaux's Golden Triangle is the city's pioneer specialty roaster, opened 2014, with two cafes, a training programme and a wholesale book.

BeansEthiopia, Colombia, Guatemala, Burundi

BrewsEspresso, Filter, Whole bean retail, Wholesale

TipBeans rotate weekly; the El Salvador and Rwanda lots have been the consistently best-rated of the seasonal arrivals.

La Cabra ★ 4.8

$ AarhusCaféWork-friendlyWifi

The cafe that seeded Aarhus specialty coffee culture in 2012. Order the filter coffee and cardamom bun. Booking recommended. Reservations advised.

DrinkFilter coffee and cardamom bun

Tinker Coffee Roastery Cafe ★ 4.8

$ IndianapolisCaféSpeedwayWork-friendlyWifi

Tinker Coffee Roastery Cafe on West 16th Street in the Riverside neighborhood, Indianapolis. The specialty pour-over cafe of the city's leading roaster.

OrderA pour-over off the daily single-origin and a bag to take home.

DrinkSingle-origin pour over

TipFree roastery tours Saturday at 11:00.

Tinker Coffee Co. ★ 4.8

$$ IndianapolisCafeSpeedwayPublic cafe

Tinker Coffee in Riverside, Indianapolis roasts single-origin beans on West 16th Street. The city's leading specialty roaster, with a Saturday tour.

OrderPour-over off the daily single-origin, plus a bag of the espresso blend.

BeansEthiopia, Colombia, Guatemala

BrewsEspresso, Filter, Whole bean retail

TipRoastery production hours; cafe service limited. Open Mon-Fri only.

Cognoscenti Coffee ★ 4.8

$$ Los AngelesCafePublic cafe

Yeekai Lim's Cognoscenti Coffee in Culver City, Los Angeles is a multi-roaster bar pouring rotating Heart, Verve and Coava since 2010. A reference LA cafe.

BeansMulti-roaster, rotating

BrewsEspresso, Filter, Whole bean retail

Hello, Kristof ★ 4.8

€ LisbonCaféPrincipe RealWork-friendlyWifi

Hello, Kristof on Lisbon's Rua do Poco dos Negros: a Scandinavian-style cafe brewing 100 percent arabica, the third-wave pioneer that read the room first.

DrinkFilter coffee on Scandinavian-roast beans

Fabrica Coffee Roasters Rossio ★ 4.8

€ LisbonCaféRestauradoresWork-friendlyWifi

Fabrica Coffee Roasters near Lisbon's Rossio: in-house roasting on Rua das Portas de Santo Antao, espresso and filter from Brazil, Colombia, Ethiopia.

DrinkEspresso from beans roasted on-site

Mama Baker ★ 4.8

€€ NiceCafePublic cafe

Mama Baker on Rue de Lepante in Nice's Carre d'Or runs a Riviera levain bakery with a small espresso and filter program, organic beans paired against.

BeansEthiopia, Colombia

BrewsEspresso, Filter

Apartment Coffee ★ 4.8

$$ SingaporeCaféSingle-origin filterChinatown

The top-ranked coffee shop in Asia and sixth in the world on the 2026 World's 100 Best Coffee Shops list. Barista-owner Yeo Qing He runs a spare, focused space on Selegie Road where filter coffee from Latin America, Central America and Asia is served with championship-level precision. Closed Thursday.

OrderSingle-origin filter pour-over, Aeropress brew, Seasonal espresso

TipThis is a filter-forward cafe. Come for the coffee, not the food. Arrive early on weekends as queues form. Open Friday to Wednesday 10am to 6pm.

Tiong Bahru Market ★ 4.8

$ SingaporeCafeTiong Bahru

Tiong Bahru Market (Cafe) in Singapore: Hawker stalls open from 6am; most close by 2pm. The wet market opens at 5am. Best on weekday mornings before 10am.

Why locals goTiong Bahru visitors typically go to the specialty coffee and bakery strip; the market one street over is barely mentioned in most visitor guides.

TipHawker stalls open from 6am; most close by 2pm. The wet market opens at 5am. Best on weekday mornings before 10am.

Cafe by city

Dubai42 places RAW Coffee Company, Julith Coffee and Roastery Vienna37 places Cafe Hawelka, Kaffemik Montpellier35 places De la Sierra Coffee Roasters, Coldrip Food and Coffee Thessaloniki30 places Roasters Kolektiva, Super Ioulios Braga28 places Frigideiras do Cantinho, Nordico Coffee Shop Ljubljana28 places Stow Coffee Roasters, Stow Specialty Coffee Shop Kilkenny27 places Arán Artisan Bakery and Bistro, Low Lane Pittsburgh27 places Tazza d'Oro, Commonplace Coffee (Squirrel Hill) San Antonio27 places Theory Coffee Company, La Panaderia Bakery Cafe St. Louis27 places Sidney Street Cafe, Union Loafers Cafe and Bread Bakery Rotterdam26 places Man Met Bril Koffie (Hofbogen), Man Met Bril Koffie Hotel Abu Dhabi25 places Coffee Architecture, Mysk

Regional variations

French cafe

Sidewalk terrace, marble tables, all-day service, coffee with a small chocolate, croissant or croque-monsieur, wine and beer also poured. The Parisian cafe (Cafe de Flore, Les Deux Magots) is the global archetype.

Italian bar

Stand-up espresso counter, no charge to stand, doubled price to sit. Espresso, cappuccino, cornetto, sometimes a panino. The transaction is fast; the bar is a daily ritual.

Viennese cafe

Wood-paneled, newspaper-rack equipped, all-day room. Melange (espresso with foamed milk), einspanner (with whipped cream), Sachertorte, apple strudel. UNESCO-listed since 2011.

Aussie / Kiwi cafe

Brunch and flat white led. Sourdough toast, smashed avocado, ricotta hotcakes, slow-cooked eggs. Exported globally via the Australian and New Zealand barista diaspora to London, New York, Tokyo, and Seoul.

Japanese kissaten

Quiet, often dimly lit room with siphon coffee, hand-drip pour-over, thick-cut toast (atsugiri toast), purin (creme caramel), pizza toast. Slower pace than European cafes; closer to a private library.

Defining cafe dishes

Espresso
The 25-to-30 ml shot of pressure-extracted coffee that anchors every serious cafe. Italian-style espresso is dark-roasted and short; third-wave espresso is often lighter-roasted with more acidity and floral notes.
Flat white
Australian/New Zealand espresso drink: a double shot with steamed microfoam milk, served in a 5-to-6 oz cup. The defining global third-wave drink since the early 2000s.
Cappuccino
Espresso plus steamed milk plus foam, traditionally served in 5-to-6 oz cup at breakfast only in Italy. Outside Italy, served all day.
Croissant
Laminated viennoiserie dough (butter folded into yeasted dough through multiple turns), baked golden, eaten with coffee. The defining cafe breakfast pastry.
Croque-monsieur and croque-madame
French cafe sandwich: ham and gruyere with bechamel, grilled. Madame adds a fried egg. The classic Parisian cafe lunch.
Avocado toast
Smashed avocado on toasted sourdough, often with chile flakes, lemon, salt, sometimes a poached egg. The Aussie cafe export that took over global brunch from 2015 onward.
Eggs benedict / florentine / royale
Poached eggs on English muffin with hollandaise. Benedict adds ham; florentine spinach; royale smoked salmon. Brunch staple worldwide.
Cinnamon bun (kanelbulle)
The Scandinavian cardamom-and-cinnamon sweet roll. Served with filter coffee for fika, the 3pm Swedish ritual. Cardamom bun (kardemummabulle) is the regional cousin.
Cortado / cafe con leche / piccolo
Espresso with a small amount of warm milk, served in a 3-to-4 oz glass. Cortado is Spanish/Latin American; piccolo is Australian; cafe con leche is the larger Spanish version.
Granola bowl / grain bowl
Yogurt, granola, fresh fruit, often topped with seeds or nuts. The Aussie-cafe healthy breakfast that became global; the grain-bowl lunch version (quinoa, grains, vegetables, protein) is the equivalent at midday.

How to order

At a French cafe, you can sit for hours over one coffee; it's the room, not the transaction. At an Italian bar, drink your espresso standing at the counter (sitting often costs more). At an Aussie or Kiwi cafe, the brunch menu runs through lunch; order a flat white and one savory plate, plus maybe a side of bacon or hash brown. At a Viennese cafe, the rule is to sit, order coffee, read the paper, and not be hurried; this is what the room is for. At a Japanese kissaten, slow is the point; the siphon coffee will take time, the room will be quiet.

The ordering shorthand: in Italy, 'un caffe' means an espresso. Cappuccino is breakfast-only by convention. In Australia, 'a flat white' is your default; 'long black' is an Americano. In France, 'un cafe' is an espresso; 'un cafe creme' is a latte. The rookie mistake is ordering a complicated drink in a busy Italian bar (the bartender will glare); the other is asking for a 'to-go' coffee in a sit-down cafe culture (rare and unwelcome in France and Italy).

What to drink with it

Coffee is the primary pour. Tea exists at every serious cafe but is secondary. Fresh-squeezed orange juice is the breakfast accompaniment in Europe. Hot chocolate (chocolat chaud) is a Parisian winter staple. Wine and beer are poured at French and Italian cafes from late morning onward; an espresso and a glass of pastis or aperol is a common French aperitif moment. Australian and US third-wave cafes increasingly pour natural wine in the late afternoon and into the evening, repositioning the cafe as a day-into-night room.

Where to eat it

Paris (Cafe de Flore, Les Deux Magots, Cafe Verlet for coffee specifically), Vienna (Cafe Central, Cafe Hawelka, Cafe Sacher), Milan (Marchesi 1824, the historic bars of via Manzoni), Melbourne (St Ali, Patricia Coffee Brewers, Industry Beans, Auction Rooms), Sydney (Single O, Reuben Hills, Coffee Alchemy), London (Monmouth Coffee, Workshop, Caravan, Granger and Co), New York (the Australian-cafe lineage: Two Hands, Ruby's, Bluestone Lane), Tokyo (the kissaten tradition at Cafe de l'Ambre, Tsubakiya, Glitch Coffee), Stockholm and Copenhagen (Drop Coffee, Coffee Collective). Most major cities now hold at least one serious third-wave cafe.

A short history

The cafe as institution dates to the Ottoman coffeehouse (16th century), brought to Europe through Vienna after the 1683 siege. The French cafe codified through the 18th century as a political and intellectual gathering place; the Viennese cafe formalized in the 19th century. The Italian bar emerged in the early 20th century as the espresso machine was perfected. Third-wave coffee (US and Australia, 2000s) and the Aussie/Kiwi cafe export (2010s) are the latest evolutions, professionalizing the espresso bar internationally.

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