Most-loved dishes
AI summary of what 9 dish mentions say about the food
The Naschmarkt’s red olives are the standout star, praised for their bold, briny punch. Reviewers describe the overall vibe as a vibrant, unpretentious feast that feels both rustic and refined.
“I had to try the red olive — it's the first time I've seen one. It tastes great, like a normal proper green olive, but it's completely red even inside. Very interesting.”
What creators say
2 creators have covered Naschmarkt. Most active: Alex Mark Travel, Where The Foodies Go
Naschmarkt is a huge, lively market with over 100 vendors, but it felt touristy and expensive; the falafel from Dr. Falafel was the highlight.
Dishes mentioned
Red Olives
I had to try the red olive — it's the first time I've seen one. It tastes great, like a normal proper green olive, but it's completely red even inside. Very interesting.
Aged Cheese
I had to try some of this cheese — nice, aromatic, and properly aged.
Cured Salami
This salami is cured, not smoked, but it's quite soft and very, very tasty.
Wild Boar with Truffle Salami
This wild boar with truffle is quite good, quite fatty, with a truffle taste, but I think I prefer the first one. The first one was the best.
Expensive Sausage
I asked the price for this sausage — it's €8 for 100g, so €80 per kilo. That's really, really expensive. I don't know what kind of sausage it has to be to cost that much. It's definitely not worth it even though it's good. This place is probably aiming towards tourists.
Naschmarkt is the market where you go to understand the soul of a city, with a huge variety of spices and Middle Eastern specialties.
Dishes mentioned
Candied Hibiscus Flower
This is a candied hibiscus flower. Apart from eating it like this, you can put it in a glass of Prosecco and it opens up, making a cool aperitif. If you've ever had hibiscus tea, the flavor is that.
Giant Dates Stuffed with Cheese and Nuts
These are giant dates stuffed with cheese and nuts.
Locum Rolls
These are locum rolls, made like sushi rolls to slice.
