Innsbruck is a city renowned for its breathtaking landscapes and rich culinary heritage, where traditional dishes often emphasize hearty meat and cheese. However, amidst this predominantly carnivorous culture, Das Blum emerges as a captivating and refreshing oasis for vegetarian cuisine. With its unique approach that prioritizes sustainability, locality, and creativity, this restaurant invites diners to experience vegetables in a new light. Here’s an exploration of why Das Blum is redefining what vegetarian dining can offer.
A Culinary Work of Art
From the moment you enter Das Blum, it’s evident that this is not just another vegetarian restaurant. With its sleek, contemporary design paired with a warm and inviting atmosphere, the space is both stylish and cozy. Unlike the typical dining experience filled with stiff formality, here, the ambience buzzes with lively conversations, creating an engagingly communal vibe.
The restaurant operates under the vision of Matteo Wawerla, a 26-year-old culinary trailblazer. His passion for Tyrolean cuisine combined with international influences manifests beautifully on every plate that emerges from the kitchen. Trained in techniques like sous vide and fermentation, Matteo’s approach to modern tavern cuisine is evident in the thoughtful presentation and flavor depth of each dish. The enthusiasm of the staff complements the experience, as they share Matteo’s passion, making even non-German speakers feel welcome and informed.
While the menu primarily showcases dishes in German, a friendly waitress with a knack for English helped bridge the gap for non-German speakers. Using technology like Google Gemini for translations further enhances the diner’s experience, allowing everyone to engage with the offerings fully.
Starting with the sharing menu, the meal commenced with a basket of freshly baked bread paired with an enigmatic chutney. The chutney’s flavor profile, reminiscent of savory aubergine, was a delightful surprise—though the specifics might evade memory, its deliciousness certainly lingers.
The appetizer, which featured a roasted Brussels sprouts salad, was a revelation. Elements like chestnuts, shallots, and a drizzle of maple vinaigrette transformed these often-overlooked vegetables into stars of the meal. This transformation showcases how Das Blum approaches vegetarian cuisine, elevating humble ingredients into gastronomic wonders.
As the meal progressed, a series of sharing plates arrived at the table: celery root fritters, wirsing roulades, and braised red cabbage, each more enticing than the last. The fritters were delightful, featuring a creamy potato-graukäse filling, crowned with fried onions. Their crispy texture complemented the soft filling, creating a dynamic eating experience.
The wirsing roulade—savoy cabbage enveloping a wholesome mix of potatoes, mushrooms, and walnuts—rendered a taste that was distinctly German yet pleasantly innovative. However, it was the braised red cabbage that captivated the palate most profoundly. Its combination with red wine foam, apple-horseradish ragout, and walnut crunch formed a symphony of tastes and textures, proving that vegetarian dishes can hold their own against traditional meat-based fare.
Dessert at Das Blum is not to be missed. The “Armer Ritter,” or “Poor Knight,” transformed stale sourdough bread into a luxurious sweet treat paired with vanilla-peanut ice cream and salted caramel. This dish is not merely a sweet finish but rather a crowning glory—a thoughtful end to an enjoyable dining expedition that emphasizes reimagining the ordinary.
Das Blum’s commitment to sourcing local ingredients amplifies the restaurant’s ethos of sustainability. By working closely with local farms, Matteo champions the use of fresh, in-season produce that takes center stage on the menu. This dedication to locality reflects a growing trend in the culinary landscape, emphasizing environmental consciousness in dining, which is becoming increasingly vital in today’s delicate ecological scenario.
At a price point of €45 per person for the sharing menu, Das Blum delivers an extraordinary value considering the quality of food and the unique dining experience. It stands tall among Innsbruck’s plethora of dining options, not merely as a restaurant but as a beacon of what vegetarian cuisine can achieve. This is an eatery that speaks to both vegetarians and those who typically prefer meat-centric meals, proving that delicious food knows no dietary boundaries.
Das Blum is not just a refuge for vegetarians in a meat-heavy city; it is a culinary destination that inspires all food enthusiasts. It challenges perceptions and invites diners to embrace a more diverse palate, making it an experience worth savoring during any visit to Innsbruck.
