Eva & Adam Cocktailbar Cafe Eatery

12/08/2026

Mittwoch & Donnerstag haben wir ein kleines Problem mit Selbstbeherrschung. 🧡

Von **16 bis 20 Uhr** gibt’s bei uns die **Aperol-Spritz-Flatrate um € 29 pro Person**.

Heißt: So viel Aperol Spritz, wie ihr wollt.
Heißt nicht: dass Freitag danach produktiv wird.

Direkt am Naschmarkt, bei Eva & Adam. Kommt vorbei, stoßt an, bleibt länger als geplant und diskutiert später darüber, wer eigentlich „nur auf einen“ gehen wollte.

🍊 Mittwoch & Donnerstag
🕓 16–20 Uhr
🥂 € 29 p. P.
📍 Eva & Adam, Naschmarkt

Tisch sichern über evaundadam.bar/reservierung

Bitte verantwortungsvoll genießen.

MittwochInWien DonnerstagInWien

30/07/2026

Because apparently eating an apple wasn’t dramatic enough.

So we added buttery brioche, caramelised apple, cinnamon, mascarpone cream, maple syrup and roasted nuts—just to make sure your good intentions never stood a chance.

It technically contains fruit, so this is basically wellness. Please don’t fact-check that.

FoodPorn ViennaFood TreatYourself

02/07/2026

Some drinks are cocktails.

Some are personality traits.

And then there’s the St-Germain Spritz.

Light, floral, sparkling, annoyingly elegant — basically the friend who says “I’m just having one” and somehow makes it look believable.

Elderflower. Bubbles. Citrus. Ice. Gold straw energy.

It tastes like summer, good decisions, and pretending your calendar isn’t collapsing.

St-Germain Spritz.

For people who want something classy — but not so classy they stop ordering the second one. 🥂✨

26/06/2026

Some people go to therapy.

Others order a Spicy Pink Paloma.

Fresh lime. Pink grapefruit. Agave. Patrón Tequila. A touch of chili.

One is scientifically proven to improve your mental health.

The other is available immediately.

We're not saying which one works better.

We're just saying ours comes in a nicer glass. 🍹🖤

12/06/2026

Pride Vienna may be ending, but that doesn't mean the celebration has to.

Join us Thursday to Sunday, 10 AM–3 PM, for Free Flow Prosecco and brunch that understands your current condition.

Whether you're celebrating love, recovering from love, looking for love, or actively avoiding it, we've got bubbles for that.

Because let's be honest:

A weekend brunch without Prosecco is just a very late breakfast.

Free Flow Prosecco €15
Every Thursday–Sunday | 10 AM–3 PM

🌈🥂

12/06/2026

Some ingredients try very hard to impress you.

Others simply show up and do their job.

Motto Brot brioche.
A proper layer of cheddar.
Fine ham.
Roasted onions.
And a mustard butter that quietly steals the entire show while nobody is looking.

On the side: Belgian fries, double-fried in beef fat because life is already full of compromises.

This isn't fusion.
This isn't molecular gastronomy.
This is what happens when good ingredients are left unsupervised.

10/06/2026

FORBIDDEN EGG DROP
Brioche. Creamy scrambled eggs. Cheddar. Brown-butter mayo. Chives.
Basically a toast — but with better PR, better lighting, and fewer life regrets.

Yes, we make toast now.
No, not the sad kind you eat over the sink at 11:43 pm.
This one comes stacked, buttery, cheesy, creamy, and slightly too confident for breakfast.

Available now.

09/06/2026

Aushilfe für Samstag gesucht – geringfügige Beschäftigung

Wir suchen ab sofort eine zuverlässige Aushilfe für Samstag auf geringfügiger Basis.

Arbeitszeit:
Samstag von 08:00 bis 16:00 Uhr

Bewerbungen an [email protected] oder PN

Wir suchen jemanden, der:

pünktlich und verlässlich ist
freundlich im Umgang mit Menschen ist
selbstständig arbeiten kann
gerne mit anpackt

Wir bieten:

fixe Arbeitszeit jeden Samstag
geringfügige Beschäftigung
angenehmes Arbeitsumfeld
sofortiger Einstieg möglich

Bei Interesse freuen wir uns über deine kurze Bewerbung oder Nachricht.

24/04/2026

18/02/2026

Bombay Sapphire.
Yes, that blue bottle. The one people suddenly recognize the moment they pretend they “don’t really drink gin.”

We pour it because it’s actually good: crisp, botanical, clean — juniper up front, a bit of citrus lift, a little spice in the background. Balanced enough for a proper Martini, and polite enough to behave in a G&T without turning the whole thing into a pine-tree convention.

And no, we’re not going to call it “premium craftsmanship” or “an unforgettable journey of botanicals.”
It’s just a solid gin that makes drinks taste expensive — even when you’re making decisions that aren’t.

So yes, we use Bombay. A lot.
Not because we’re in love.
Because we have standards. 💙🍸