Nestled in the beautiful city of Innsbruck, surrounded by stunning Alpine peaks, lies Das Blum—a vegetarian haven that sets itself apart from the traditional meat and cheese-centric Austrian cuisine. In a region renowned for its hearty fare, this restaurant has emerged as an innovative and sustainable alternative, bringing vegetables to the forefront of the dining experience. Here, we delve into why Das Blum is not just an option for vegetarians but a delightful revelation for all food lovers.
A Fresh Take on Traditional Flavors
Upon entering Das Blum, diners are greeted by a vibrant and bustling atmosphere. The warm energy of the restaurant is palpable, creating an inviting space that encourages camaraderie among guests. Despite the predominantly German menu, the staff’s eagerness to assist and their knowledge of English ensure that even those unfamiliar with the language can navigate the offerings effortlessly. This thoughtful customer service stands as a testament to the restaurant’s commitment to inclusivity and hospitality.
Our culinary journey at Das Blum began with the sharing menu, a delightful arrangement of small dishes that encourages exploration and communal dining. As we savored the homemade bread paired with a remarkable chutney, its flavor lingered in our minds, though the precise ingredients eluded our memory. The chutney complemented our first taste of the restaurant’s philosophy: to embrace the unique and unexpected flavors that vegetables can provide.
One of the standout dishes from the night was the roasted Brussels sprouts salad, expertly combined with chestnuts, shallots, quince jelly, and a maple vinaigrette. This dish not only surprised us with its depth of flavor but also challenged the common perception of Brussels sprouts as a simple, uninspired vegetable. It was a powerful reminder of how skillful preparation can elevate even the most humble ingredients to extraordinary heights.
The main course featured an array of sharing plates, each offering a beautifully curated experience. The celery root fritters with a delightful potato-graukäse filling were a highlight, enhanced by fried onions and nut butter, with egg yolk enriching the dish further. With each bite, we appreciated the creativity infused into vegetarian offerings, proving that such meals need not be dull or predictable.
Another exceptional dish was the wirsing roulade—an innovative twist on traditional German fare. Wrapped in savoy cabbage, it was stuffed with a savory mix of potatoes, mushrooms, and walnuts, all accompanied by pear-beurre blanc and kale chips. Each component harmonized beautifully, showcasing how Das Blum reinterprets regional classics with a modern approach.
Yet, perhaps the biggest showstopper was the braised red cabbage, served with a lovely red wine foam, apple-horseradish ragout, and a walnut crunch. Though our initial option, creamy parsnip purée, had run out, the substitution of roasted potatoes with kimchi seasoning proved fortuitous, injecting a playful hint of spice into the meal. It was dishes like these that made us seriously consider a vegetarian lifestyle, revealing the culinary possibilities that exist beyond traditional meat-heavy plates.
At just 26 years old, Matteo Wawerla emerges as a visionary in Tyrolean cuisine, blending local ingredients with international cooks to create a unique dining experience. His commitment to sustainability and the application of innovative techniques, from fermenting to sous vide, transform traditional vegetarian options into culinary masterpieces. His self-described “modern tavern cuisine” resonates throughout Das Blum, allowing diners to experience the true essence of the food.
The dinner culminated with a remarkable dessert, “Armer Ritter,” or “Poor Knight,” a sweet treat prepared with sourdough bread, vanilla-peanut ice cream, salted caramel, and peanut crumble. This enchanting finale made for a fitting end to an unforgettable evening, leaving us mesmerized by the balance of flavors and textures.
A Must-Visit for All Food Lovers
At a price of €45 per person for the sharing menu, Das Blum affords a remarkable culinary experience that doesn’t break the bank, especially given the artistry and thought behind each dish. In a city rich with dining options, this restaurant emerges as a true gem, appealing not only to vegetarians but to anyone with an appreciation for innovative and delicious cuisine.
Reflecting on our experience, it’s clear that Das Blum redefines the vegetarian dining scene, and its innovative spirit fosters a deeper understanding of what can be achieved with vegetables. So whether you are a committed herbivore or a curious omnivore, a visit to Das Blum promises a fresh perspective and a festive journey through the best that vegetarian cuisine has to offer.
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