Experience Austrian Classics Like Never Before With Vienna’s Julius Meinl And KUBUS Brunch Club

Published on December 13, 2025

Nestled in the lovely sights of the city with a history full of coffee culture, Vienna has always been at the forefront of mixing old with the new when it comes to coffee culture. Along with the KUBUS partnership, Vienna has Julius Meinl, a well-established coffee brand, which has a strong rapport with the coffee house culture in Vienna. Along with the kaffee culture, Meinl has also introduced an intimate, coffee and tea-focused, Brunch Club with a goal of focusing on the community. Coffee and tea tend to go more than just being drinks and serve an interconnected purpose. Along the lines of the Club, a multi-course, contemporary Austrian cuisine with rich coffee and tea infusions was on offer.

What this partnership also emphasizes is the popularity of high-end intimate dining, which focuses on the community and culinary innovations.

The Vision Behind the Brunch Club Experience

From their unique gastro-vision, the co-creators of KUBUS, Elena and Peter, have adapted their business and athlete experiences into the culinary world, where they have succeeded in prestigious kitchens throughout Austria and beyond. Michelin star venues such as Taubenkobel in Burgenland and Jordnær in Copenhagen, not to mention luxury wellness facilities like the Steirerhof. Elena now manages the R&Bar and Peter the Espresso Buffet, both located in Vienna.

The Brunch Club is premised on the belief that food and drink rituals represent an essential thread of culture and sociality. Coffee rituals as practiced in Austria, say Elena and Peter, go well beyond mere consumption: they represent a culture of purposeful pause and connection. This philosophy inspired the pair to modernize several food favorites incorporated in the Brunch Club.

Creative Coffee and Tea Dishes

Brunch Club attendees experienced the fusion of Austrian specialties and the artistry of coffee and tea, paired with the fine specialty coffee and tea from Julius Meinl, with inventive dishes. The menu guests to enjoy a reinterpretation of the Austrian classics with a few surprises in flavor. These were some of the crowd favorites:

• Buchteln with vanilla sauce made with Julius Meinl Organic Rooibos Wintery Days loose leaf tea.
• Flambéed pancakes with a creative take on the classic coffee sauce made with Julius Meinl Premium Espresso coffee and topped with a delicious coffee-infused caramel sauce.
• Tafelспitz: poached beef, a beloved Austrian dish paired with horseradish apples, and Julius Meinl Organic Treasure of Asia loose-leaf tea.
• Black tea and salt-cured eggs with a dust of Sencha Green Tea.
• Baked pumpkin glazed with Julius Meinl Premium Crema coffee grounds and coffee oil for a rich, savory finish to the dish.
• Coffee Knödel, a traditional Austrian sweet dough dish, was properly paired with Julius Meinl Premium Crema jus and sauerkraut for a delicious experimentation of new flavors.

Not only did these inventive creations shine the spotlight on coffee and tea and their myriad culinary uses, but they also demonstrated how these beverages can complement and enhance the culinary experience by making each mouthful a miniature voyage of different tastes.

The Rise of Brunch Clubs in the Post-Pandemic Era

One of the most popular trends to emerge from the pandemic is the Brunch Club, where customers can enjoy a more personalized and distinct culinary experience. These events take place in private and unconventional locations and provide a level of intimacy and sense of community that most restaurants cannot provide. Julius Meinl and KUBUS’s Brunch Club perfectly captures this phenomenon by providing guests a one-of-a-kind experience combining haute cuisine and home-style dining.

There’s a very interesting juxtaposition of what people are creating and the home with what is happening in the innovation cycle of cafes and restaurants. As Andrea Postolache, Global Marketing & Sales Director at Julius Meinl, points out, coffee culture in Vienna is very much about the downtime; it is too slow, and that is something the brunch club perfectly encapsulated.

Forging Bonds through Food and Drink

In the mind of events, Juliuse Meinl started with more than a culinary start. The Austrian culture of coffee and tea is traditionally intertwined with customs of conversation and community creation. Julius Meinl and KUBUS have a scope to showcase food and memorable drink culture.

The collaboration with KUBUS enabled Julius Meinl to break new ground, demonstrating that coffee and tea have a usefulness in something other than a morning drink. While continuing to honor the coffee house culture of Vienna, the brunch Club is a new path determining how people can intermingle over food, tea, and coffee in a contemporary light over a range of Austrian foods.

Looking Ahead: Innovation in Culinary Coffee and Tea

The Beginning of the End of the Brunch Club is the start of another chapter in the Austrian gastro scene. High-end coffee and tea specialties paired with culinary tradition will impact the experiences offered and the way people consume food and drink. For Julius Meinl and KUBUS, this partnership is a wish to keep exploring the potential of coffee and tea and the experiences, and the authentic Austrian culinary culture, in a contemporary way.

The Brunch Club, in this great collaboration, showcases how coffee and tea can transform from an accompaniment to the main feature of the meal.

Final Thoughts

Julius Meinl and KUBUS have come together to provide a unique and modern approach to Austrian cuisine that incorporates traditional coffee and tea pairings. Through this innovative approach to modern coffee and tea pairings, the Brunch Club experience allowed guests to explore a variety flavors and enjoy the intersection of culinary connections. With the popularity of the Brunch Club Events, it continues to highlight the exquisite and intimate dining experiences these events provide. That is what makes it a great addition to the culinary offerings in Vienna.