In the picturesque city of Innsbruck, flanked by the dramatic Alpine landscape, the culinary scene is rich with hearty meat dishes and rich cheeses. However, amidst this tradition, a revolutionary dining experience awaits at Das Blum—a vegetarian restaurant that challenges the norm by celebrating vegetables as the main star. This establishment, under the innovative guidance of chef Matteo Wawerla, offers an exciting exploration into modern vegetarian cuisine anchored in sustainable practices and local ingredients.
Das Blum’s philosophy is refreshingly modern, emphasizing not just the importance of local sourcing but also creativity in dish preparation. Despite the menu being predominantly in German, the staff’s enthusiasm and willingness to assist made the dining experience accessible and enjoyable. Utilizing a combination of language skills and digital translation tools, such as Google Gemini, guests can navigate the menu with relative ease.
The meal commenced with a warm loaf of bread accompanied by a delectable chutney that tantalized the taste buds, though its precise ingredients were a delightful mystery. Its intriguing flavor profile hinted at an infusion of earthy notes, perhaps derived from roasted aubergine or a similar vegetable.
Next came the appetizer: a roasted Brussels sprouts salad, an unexpected triumph. The harmony of sweetness from the chestnuts and the light acidity from quince jelly paired exquisitely with maple vinaigrette. It was a clear demonstration that vegetarian ingredients could not only coexist but thrive together, subverting common misconceptions about dishes centered on vegetables.
The centerpiece of our dinner consisted of various sharing plates, illustrating Wawerla’s culinary mastery. The celery root fritters were a standout, their crunchy exterior giving way to a flavorful potato-graukäse filling, complemented beautifully by fried onions and a drizzle of nut butter with egg yolk. It was rustic yet refined, embracing the essence of comfort food.
Adding to the experience, the wirsing roulade showcased a masterful blend of fillings in a traditional German style, including potato, mushrooms, and walnuts. This rolled delight served alongside kale chips stood out for its crisp texture and earthy flavors, offering a fresh take on classic Alpine cuisine.
A memorable highlight of the meal was the braised red cabbage, which was paired with a rich red wine foam, an apple-horseradish ragout, and a delightful walnut crunch that added depth and texture. The kitchen’s ability to create a wondrous balance of sweet and savory flavors demonstrated a high level of skill and creativity.
As our culinary journey drew to a close, the dessert arrived: “Armer Ritter,” a dish that pays homage to classic frugality with a twist. Utilized sourdough bread soaked and cooked to perfection, it was accompanied by rich vanilla, smooth peanut ice cream, and a drizzle of salted caramel. Each bite was a celebration of flavors, encapsulating a fitting end to a fabulous meal.
Matteo Wawerla, though only 26, has positioned himself as a leader of a new culinary era in Tyrolean cuisine. His approach cleverly intertwines international influences with local tradition, and his innovative techniques, such as sous vide cooking and fermenting, allow him to transform common vegetables into unforgettable dishes. His vision shines through in every element of the presentation, making Das Blum not just a restaurant but a flavorful homage to what vegetarian cuisine can achieve.
A Warm and Inviting Atmosphere
The ambiance at Das Blum adds to its charm. The restaurant buzzes with life, encapsulating a warm and inviting energy. Staff members exhibit an infectious enthusiasm for the menu, which contributes significantly to the welcoming atmosphere. Even guests unfamiliar with the German language are made to feel at home, fostering a sense of community and shared experience through food.
In a city bursting with culinary talent, Das Blum undoubtedly shines as a beacon of creativity and sustainability in vegetarian dining. Priced at €45 for a sharing menu, it offers exceptional value and an experience that transcends typical dining expectations. Whether you are a committed vegetarian or an adventurous omnivore, a visit to Das Blum is guaranteed to reshape your perception of plant-based dishes. This remarkable meal stands to be a highlight of any visit to Innsbruck, leaving diners eager for a return.
