Confiserie Reichert

This place makes a strong impression from the moment you walk in, though not necessarily in a modern sense. The décor feels frozen in time, leaning heavily into an 80s–90s style of opulence that’s almost theatrical. It’s clearly geared towards an older clientele, and during the visit it seemed to be populated almost entirely by people well into their 60s and beyond. The result is a space that feels less like a contemporary café and more like a film set from another era.

The atmosphere is quiet to the point of feeling a little flat. There’s no music at all, which some may appreciate, but it does leave the space lacking a bit of energy or character. On the plus side, the staff are very friendly and attentive, and with full table service it feels more like a traditional restaurant than a casual drop-in café. The interior is also very large, so there’s no issue finding a table or feeling like you’re overstaying your welcome.

Seating itself is comfortable, and the tables are technically large enough for a laptop and a phone. In practice, though, they’re cluttered with menus, sugar pots, and even milk jugs, which eats into usable space. While tables can be adjusted slightly, they’re also set quite high, making them less suitable for extended work sessions.

Food and drink are where things fall off. The croissant is particularly poor, soft and limp with none of the expected crispness or structure, more reminiscent of a packaged supermarket version than a fresh bakery item. There’s also no flexibility with milk, as hot drinks are only available with cow’s milk, which feels outdated.

The toilets are a bit of a contrast. On one hand, they’re clean and fitted with modern equipment, including those combined Dyson tap and hand dryer units. On the other, the cubicle itself is so dark that it borders on impractical, with only the faintest light illuminating graffiti on the walls.

Overall, it’s a spacious, comfortable venue with friendly service, but one that feels out of step with more modern café expectations, particularly when it comes to food quality and flexibility.