In the scenic town of Innsbruck, nestled among the illustrious Alpine mountains, traditional culinary offerings often center on robust meat and rich dairy dishes. However, in this bastion of carnivorous delights, one restaurant dares to defy expectations by prioritizing plant-based fare. Das Blum emerges as a beacon of innovation, presenting a fresh take on vegetarian dining that is both creative and sustainable. This article delves deep into the gastronomic experience offered at Das Blum, showcasing how it transforms the unassuming vegetable into the centerpiece of extraordinary meals.
Das Blum is not just another vegetarian restaurant; it is a culinary institution that celebrates the full potential of vegetables. With a menu crafted in German, diners may initially feel daunted, but the attentive staff and complementary technology assist with translations and recommendations. This proactive service sets the stage for an engaging dining experience. The sharing menu—a delightful selection featuring various dishes—encourages collaboration, inviting guests to explore flavors collectively.
Starting with an array of artisanal bread accompanied by an enigmatic chutney, the dining experience is launched with immediate excitement. The chutney intrigues the palate, with hints of aubergine and other seasonal ingredients dancing around its profile. It establishes an excellent foundation for what lies ahead, helpfully shifting expectations for what vegetarian cuisine can achieve.
As the meal progresses, the roasted Brussels sprouts salad emerges as an unexpected showstopper. Often relegated to the sidelines, Brussels sprouts become the focus in this dish, enhanced by comforting chestnuts, shallots, quince jelly, and a maple vinaigrette. The combination is not only visually appealing but also provides a rich tapestry of tastes and textures that can convert even the staunchest proponents of meat-based diets.
Progressing to the main course, diners are treated to a series of sharing plates that reflect refined artistry and thoughtful execution. The celery root fritters, for instance, are a revelation in texture with their crisp exterior, revealing a savory filling containing potato and graukäse. This delightful interplay is enhanced further with the inclusion of fried onions and nut butter, achieving a balance between richness and satisfaction.
Moreover, the wirsing roulade exemplifies a harmonious marriage of rustic German tradition with contemporary twists. By incorporating potato, mushroom, and walnuts into a neatly wrapped savoy cabbage leaf, the dish celebrates both the local heritage and the commitment to seasonal produce. Complemented by kale chips and a pear-beurre blanc, the presentation is both elegant and inviting.
Perhaps the highlight of the entire meal is a side of braised red cabbage, elevated with red wine foam and an apple-horseradish ragout. The dish exemplifies how vegetables can evoke profound flavors while maintaining an air of sophistication. This artistic approach showcases the potential of vegetarian fare to challenge conventions and inspire diners to reconsider their preferences.
Das Blum is characterized by an energetic ambience that feels both intimate and communal. The lively conversations among diners create a warmth that enhances the overall dining experience. Staff’s enthusiasm further accentuates that charm, demonstrating a genuine connection with the culinary vision of the restaurant. This creates a welcoming environment, especially for those navigating the language barrier, instilling a sense of ease and hospitality.
At the helm of this innovative kitchen is Matteo Wawerla, a young but highly skilled chef whose expertise is rooted in bridging international influences with local Tyrolean traditions. His unique philosophy—what he terms “modern tavern cuisine”—translates beautifully onto each plate. Wawerla’s dedication to using fresh, locally sourced ingredients, along with modern techniques like fermenting and sous vide, results in dishes that redefine conventional vegetable-based eating.
No culinary journey is complete without a delectable dessert, and Das Blum does not disappoint. The “Armer Ritter,” or “Poor Knight,” takes the concept of bread pudding to new heights with its utilization of sourdough, accompanied by luxurious vanilla peanut ice cream, salted caramel, and crunchy peanut crumble. This indulgent finale not only balances the preceding savory courses but also leaves a lasting impression of creative ingenuity.
With a reasonable price of €45 per person for the sharing menu, Das Blum uniquely positions itself among Innsbruck’s numerous dining options as a true dining gem. Its daring approach to vegetarian cuisine, commitment to sustainability, and local flavors make it a must-visit. By championing vegetables, Das Blum reimagines the culinary landscape, demonstrating that exquisite dining can be enjoyed without a focus on meat. Thus, on your next visit to Innsbruck, seeking out Das Blum may just lead to an unforgettable gastronomic adventure.
