A vegan restaurant in Vienna: culinary dreams with heart and mind

A vegan restaurant in Vienna: culinary dreams with heart and mind

In a stylish restaurant in Vienna, a young couple ensures a fresh air in the catering trade. Larissa (25) and Jonathan (32) met in the vegan restaurant Tian, where they laid the foundation of their culinary vision in need. After only three weeks of getting to know each other, they contracted and soon dreamed of the opening of their own restaurant, which they have now realized and "almost everything else" is made. No animal products, no hectic shouting in the kitchen and above all a good work-life balance-these are the cornerstones of your new project.

"We have a four-day week," says Larissa, and emphasizes that it is still open every day from Wednesday to Sunday. The Sunday brunch attracts once a month. Her guests come especially from the younger generation, for which the restaurant technology "Fine Dining" is often affected with fear of contact. Jonathan and Larissa rely on a relaxed atmosphere in which everyone is welcome. Your restaurant only has eight tables, which can quickly result in personal conversations. The music that your chef chooses Daniel himself ranges from soulful sounds to hip-hop; In the end, only an American guest did not like the beats.

The challenge of the vegan fine dining

Cooking in their way of cooking are Larissa and Jonathan. Cooking vegan can be challenging, especially when it comes to reaching the Umami taste-a kind of "meaty" taste that occurs in many traditional dishes. Jonathan has considered creative methods to achieve this depth in his dishes. Instead of broth, he cooks with grilled mushrooms or uses fermented vegetables.

He obtains the ingredients from regional producers, whom he knows all personally. The Gärtnerei Bach in Vienna Donaustadt is a matter close to his heart because he is regularly in contact with her to use the optimal offer. He draws mushrooms from the "mushroom brothers", which breed numerous different varieties in the basement of Praterstrasse. The vanilla also comes from the French overseas area of Réunion, which further increases the quality of its dishes.

An impressive example of her skills shows Jonathan with his asparagus dish: the delicate tips are cooked in oil at low temperature and intensified in terms of taste. Finally, a dessert made of dill and white chocolate is served - a combination that tastes amazingly harmonious.

The drinks companion includes unfiltered wines as well as innovative non-alcoholic mixtures, such as a refreshing rhubarb basil aperitif. "It's just supposed to be fun," says Larissa with a smile on her face.

Jonathan has learned from renowned Michelin star restaurants and now brings his experience into vegan gastronomy. The way here was no accident for him; The fine dining taught him how to cook sophisticated and at the same time creatively. As he says: "You just have to do things better."

For many, the price of 165 euros for a surprise menu with around 16 courses remains high, but Larissa and Jonathan want to make quality over quantity. Before that, they served for 110 euros, but quickly realized that this was not sustainable because guests want to stay longer and the effort for the kitchen is extremely high. "We can't just sell two tables twice," notes Jonathan.

The team also intends to open a second restaurant on Passauer Square at the end of the year. This new restaurant will be offered cheaper, but will remain vegan. "We love to develop concepts," explains Larissa, underlining the importance of a well-organized way of working in order to maintain an attractive work-life balance. Due to their innovative approach, they stand out from other restaurants and show that vegan cuisine can not only be sustainable, but also extravagant and delicious.

A special note of the restaurant are the young guests who are ready to save for a special experience. Larissa tells a warm anecdote of a couple who saved a year for an evening in the restaurant - when they learned about it, they invited the couple for a cooking class.

This young couple has set new standards with their restaurant in Vienna. The connection of responsibility for the environment, a positive working atmosphere and joy in cooking makes your restaurant a special experience. Further information and details are on www.falter.at Available.