Pseudo-octopus pasted together from mushroom mycelium and other stuff, soy products with semi-funny names like "Visch" or "Beflügel" - all this may find its buyers. The vegetarian star chef Paul Ivic from "Tian" calls such things "fake junk". This is also because many people associate something like this with "vegetarian" or "vegan". That's why you won't find such terms on the websites of the two vegan restaurants run by Larissa Andres and Jonathan Wittenbrink. The small menu restaurant "Jola" on Salzgries, which opened in 2022, has established itself very well. And now "Lara", a casual, purely plant-based bistro on Passauer Platz, has followed. Some people know the street with its old Viennese flair from its predecessors "Echo", "City Thai" and "Delirium Café". Thanks to an investor, it has now become a place with a wow effect - red glass tables, a bar made of glass bricks as a chef's table counter and an excellently curated selection of wines and drinks. Great sound from B&O speakers. When it comes to food, the self-definition is "with a focus on vegetables, but without compromising on enjoyment". And we wholeheartedly agree. Baby broccoli with BBQ glaze and shiso mayo or smoked croquettes with yuzukoshō spice paste are delicious bites. The beans with porcini mushrooms and savory are also a visual delight. And with "agnolotti. chanterelles. sage", it's only in retrospect that you realize that the kitchen has obviously
creamy leek filling was obviously made without a dairy product. Equally excellent: corn tacos with porcini mushroom mole and coleslaw. So it may well be that you only realize by chance that you have ordered great food without fish or meat.
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